| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions
|
Srinivasan, Magesh
|
|
1999
|
9 |
3-6 |
p. 337-341
5 p.
|
artikel
|
| 2 |
Behaviour of casein micelles at conditions comparable to those in frozen yoghurt
|
Jonkman, M.J
|
|
1999
|
9 |
3-6 |
p. 385-386
2 p.
|
artikel
|
| 3 |
Behaviour of casein micelles at conditions comparable to those in ice cream
|
Jonkman, M.J.
|
|
1999
|
9 |
3-6 |
p. 201-205
5 p.
|
artikel
|
| 4 |
Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation
|
Famelart, M.H.
|
|
1999
|
9 |
3-6 |
p. 293-297
5 p.
|
artikel
|
| 5 |
Casein micelle interactions
|
de Kruif, C.G
|
|
1999
|
9 |
3-6 |
p. 183-188
6 p.
|
artikel
|
| 6 |
Caseins in emulsions: interfacial properties and interactions
|
Dickinson, Eric
|
|
1999
|
9 |
3-6 |
p. 305-312
8 p.
|
artikel
|
| 7 |
Casein sub-micelles: do they exist?
|
Walstra, Pieter
|
|
1999
|
9 |
3-6 |
p. 189-192
4 p.
|
artikel
|
| 8 |
Changes in casein micelle size induced by heating
|
Ono, Tomotada
|
|
1999
|
9 |
3-6 |
p. 405-406
2 p.
|
artikel
|
| 9 |
Characterisation of the protein composition of casein micelles after heating
|
Fairise, J-F.
|
|
1999
|
9 |
3-6 |
p. 249-254
6 p.
|
artikel
|
| 10 |
Comparison of bovine casein micelles and human salivary micelle-like structures
|
Rykke, M
|
|
1999
|
9 |
3-6 |
p. 365-366
2 p.
|
artikel
|
| 11 |
Composition and microstructure of casein: whey protein aggregates formed by heating model solutions at 95°C
|
Beaulieu, Martin
|
|
1999
|
9 |
3-6 |
p. 393-394
2 p.
|
artikel
|
| 12 |
Composition of casein micelles in relation to size in goat milks with A and null α s1-casein variants
|
Pierre, A
|
|
1999
|
9 |
3-6 |
p. 179-182
4 p.
|
artikel
|
| 13 |
Cows milk protein genotypes: quality and stability of raw milk, pasteurized milk and fermented milk
|
Vegarud, G.E
|
|
1999
|
9 |
3-6 |
p. 399-400
2 p.
|
artikel
|
| 14 |
Cross-linking of adsorbed casein films with transglutaminase
|
Færgemand, M
|
|
1999
|
9 |
3-6 |
p. 343-346
4 p.
|
artikel
|
| 15 |
Disulphide-linked caseins and casein micelles
|
Rasmussen, L.K
|
|
1999
|
9 |
3-6 |
p. 215-218
4 p.
|
artikel
|
| 16 |
Editorial
|
|
|
1999
|
9 |
3-6 |
p. 161-
1 p.
|
artikel
|
| 17 |
Effect of denatured whey proteins on the rennet-induced aggregation of casein micelles
|
Steffl, Annemarie
|
|
1999
|
9 |
3-6 |
p. 401-402
2 p.
|
artikel
|
| 18 |
Effect of minerals and pH on rheological properties and syneresis of milk-based acid gels
|
Schkoda, P
|
|
1999
|
9 |
3-6 |
p. 269-274
6 p.
|
artikel
|
| 19 |
Effect of processing on protein–protein and protein–lipid interactions and mineral distribution in infant formula
|
Guo, M.R
|
|
1999
|
9 |
3-6 |
p. 395-397
3 p.
|
artikel
|
| 20 |
Effect of various preheat treatments on the heat stability of unconcentrated milk
|
Tan-Kintia, Roger H.
|
|
1999
|
9 |
3-6 |
p. 219-225
7 p.
|
artikel
|
| 21 |
Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels
|
Lucey, J.A.
|
|
1999
|
9 |
3-6 |
p. 275-279
5 p.
|
artikel
|
| 22 |
Effects of preheat treatment of milk powder on the properties of reconstituted set skim yogurts
|
Augustin, M.A.
|
|
1999
|
9 |
3-6 |
p. 415-416
2 p.
|
artikel
|
| 23 |
Emulsion and foam properties of plasmin derived β-casein peptides
|
Caessens, P.W.J.R
|
|
1999
|
9 |
3-6 |
p. 347-351
5 p.
|
artikel
|
| 24 |
Environmental influences on the particle sizes of purified κ-casein: metal effect
|
Farrell Jr., Harold M.
|
|
1999
|
9 |
3-6 |
p. 193-199
7 p.
|
artikel
|
| 25 |
Evaluation of the structure of adsorbed layers of ϐ-casein from ellipsometry and surface force measurements
|
Nylander, Tommy
|
|
1999
|
9 |
3-6 |
p. 313-317
5 p.
|
artikel
|
| 26 |
Factors affecting the heat denaturation of whey proteins in cows’ milk
|
Law, Andrew J.R
|
|
1999
|
9 |
3-6 |
p. 407-408
2 p.
|
artikel
|
| 27 |
Formation and structure of acidified milk gels
|
Horne, David S
|
|
1999
|
9 |
3-6 |
p. 261-268
8 p.
|
artikel
|
| 28 |
Fractal analysis of caseinate structure
|
Dziuba, Jerzy
|
|
1999
|
9 |
3-6 |
p. 287-292
6 p.
|
artikel
|
| 29 |
Gel firming rate of rennet curd as a function of rennet concentration
|
Lomholt, Stig B
|
|
1999
|
9 |
3-6 |
p. 417-418
2 p.
|
artikel
|
| 30 |
Genetic polymorphism of caseins: a tool to investigate casein micelle organization
|
Martin, Patrice
|
|
1999
|
9 |
3-6 |
p. 163-171
9 p.
|
artikel
|
| 31 |
Genetic variants of Norwegian goats milk composition, micellar size and renneting properties
|
Vegarud, G.E
|
|
1999
|
9 |
3-6 |
p. 367-368
2 p.
|
artikel
|
| 32 |
Heat-induced aggregation and covalent linkages in β-casein model systems
|
Pellegrino, L
|
|
1999
|
9 |
3-6 |
p. 255-260
6 p.
|
artikel
|
| 33 |
Heat-induced changes in the nutritional properties of sodium caseinate
|
Guo, M.R
|
|
1999
|
9 |
3-6 |
p. 243-247
5 p.
|
artikel
|
| 34 |
Heat-induced deamidation, dephosphorylation and breakdown of caseinate
|
van Boekel, Martinus A.J.S
|
|
1999
|
9 |
3-6 |
p. 237-241
5 p.
|
artikel
|
| 35 |
Heat stability of milk emulsions: phospholipid–protein interactions
|
McCrae, Catharina H
|
|
1999
|
9 |
3-6 |
p. 227-231
5 p.
|
artikel
|
| 36 |
Influence of calcium ion activity on aggregation of casein micelles at pH 5 in the cold
|
Jonkman, M.J
|
|
1999
|
9 |
3-6 |
p. 387-388
2 p.
|
artikel
|
| 37 |
Influence of κ-casein and β-lactoglobulin phenotype on the heat stability of milk
|
Paterson, Geoffrey R
|
|
1999
|
9 |
3-6 |
p. 375-376
2 p.
|
artikel
|
| 38 |
Influence of milk proteins on κ-carrageenan gelation
|
Tziboula, Athina
|
|
1999
|
9 |
3-6 |
p. 359-364
6 p.
|
artikel
|
| 39 |
Influence of whey protein aggregates on the renneting properties of milk
|
Steffl, Annemarie
|
|
1999
|
9 |
3-6 |
p. 403-404
2 p.
|
artikel
|
| 40 |
Interactions between chymosin and individual or micellar caseins
|
Larsson, Kjell I
|
|
1999
|
9 |
3-6 |
p. 381-382
2 p.
|
artikel
|
| 41 |
Interactions of proteins and surfactants at oil–water interfaces: influence of a variety of physical parameters on the behaviour of milk proteins
|
Leaver, Jeffrey
|
|
1999
|
9 |
3-6 |
p. 319-322
4 p.
|
artikel
|
| 42 |
Modelling the effect of κ-casein A and C variants on the hydrolysis of κ-casein by chymosin
|
Smith, Mark H
|
|
1999
|
9 |
3-6 |
p. 373-374
2 p.
|
artikel
|
| 43 |
Modifications of phosphocaseinate solutions treated by selective adsorption
|
Martin, Nathalie
|
|
1999
|
9 |
3-6 |
p. 383-384
2 p.
|
artikel
|
| 44 |
Molecular modelling of conformational changes in solvated α s1-casein peptides
|
Malin, Edyth L.
|
|
1999
|
9 |
3-6 |
p. 207-213
7 p.
|
artikel
|
| 45 |
On the self-assembly of sodium caseinate
|
Farrer, Donald
|
|
1999
|
9 |
3-6 |
p. 281-286
6 p.
|
artikel
|
| 46 |
Phase separation, rheology and structure of micellar casein-galactomannan mixtures
|
Bourriot, Sophie
|
|
1999
|
9 |
3-6 |
p. 353-357
5 p.
|
artikel
|
| 47 |
Protein composition of micellar casein obtained by cross-flow micro-filtration of skimmed milk
|
Jost, Rolf
|
|
1999
|
9 |
3-6 |
p. 389-390
2 p.
|
artikel
|
| 48 |
Proteolysis of milk casein micelle and sodium caseinate in oil-in-water emulsions
|
Girardet, Jean-Michel
|
|
1999
|
9 |
3-6 |
p. 409-410
2 p.
|
artikel
|
| 49 |
Separation of caseins by chemical procedures
|
Igarashi, Y
|
|
1999
|
9 |
3-6 |
p. 377-378
2 p.
|
artikel
|
| 50 |
Size effects of casein micelles on rennet gels in the presence of β-lactoglobulin
|
Park, Sun-Young
|
|
1999
|
9 |
3-6 |
p. 379-380
2 p.
|
artikel
|
| 51 |
Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions
|
Brun, Jacqueline M
|
|
1999
|
9 |
3-6 |
p. 323-327
5 p.
|
artikel
|
| 52 |
Structural organization of the goat casein micelle: effect of the physico-chemical environment (pH, temperature, ionic strength) on its mineral and protein composition
|
Jaubert, A
|
|
1999
|
9 |
3-6 |
p. 369-370
2 p.
|
artikel
|
| 53 |
Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate
|
Courthaudon, Jean-Luc
|
|
1999
|
9 |
3-6 |
p. 411-412
2 p.
|
artikel
|
| 54 |
Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides
|
Paquin, Paul
|
|
1999
|
9 |
3-6 |
p. 329-335
7 p.
|
artikel
|
| 55 |
The effect of κ-carrageenan conformation on its interaction with casein micelles
|
Augustin, M.A
|
|
1999
|
9 |
3-6 |
p. 413-414
2 p.
|
artikel
|
| 56 |
The hydrolysis of the α s1-casein A, B and C variants by plasmin and chymosin
|
Coker, Christina J
|
|
1999
|
9 |
3-6 |
p. 371-372
2 p.
|
artikel
|
| 57 |
The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk
|
Corredig, Milena
|
|
1999
|
9 |
3-6 |
p. 233-236
4 p.
|
artikel
|
| 58 |
The role of α s1-casein in the structure of caprine casein micelles
|
Tziboula, Athina
|
|
1999
|
9 |
3-6 |
p. 173-178
6 p.
|
artikel
|
| 59 |
The use of field flow fractionation in the characterization of casein micelles
|
McKinnon, I.R
|
|
1999
|
9 |
3-6 |
p. 391-392
2 p.
|
artikel
|
| 60 |
Ultrasonic spectroscopy studies of casein in water
|
Povey, Malcolm J.W.
|
|
1999
|
9 |
3-6 |
p. 299-303
5 p.
|
artikel
|
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