24 results
Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk
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- Journal:
- Journal of Dairy Research / Volume 75 / Issue 3 / August 2008
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- 14 July 2008, pp. 347-353
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- August 2008
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Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration
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- Journal of Dairy Research / Volume 72 / Issue 3 / August 2005
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- 23 May 2005, pp. 369-378
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- August 2005
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Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator
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- Journal of Dairy Research / Volume 71 / Issue 4 / November 2004
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- 15 November 2004, pp. 471-479
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- November 2004
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Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system
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- Journal of Dairy Research / Volume 70 / Issue 1 / February 2003
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- 17 February 2003, pp. 61-71
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- February 2003
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Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment
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- Journal of Dairy Research / Volume 68 / Issue 3 / August 2001
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- 15 October 2001, pp. 483-497
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- August 2001
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Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone
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- Journal of Dairy Research / Volume 67 / Issue 3 / August 2000
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- 19 October 2000, pp. 415-427
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- August 2000
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Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels
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- Journal of Dairy Research / Volume 65 / Issue 4 / November 1998
- Published online by Cambridge University Press:
- 01 November 1998, pp. 555-567
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- November 1998
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Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions
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- Journal of Dairy Research / Volume 65 / Issue 1 / February 1998
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- 01 February 1998, pp. 79-91
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- February 1998
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Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk
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- Journal of Dairy Research / Volume 64 / Issue 4 / November 1997
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- 01 November 1997, pp. 591-600
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- November 1997
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Variation of water-holding capacity and mechanical properties between the particle size fractions of mineral acid, lactic and rennet casein curds
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- Journal of Dairy Research / Volume 64 / Issue 4 / November 1997
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- 01 November 1997, pp. 581-589
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- November 1997
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Reversibility of shrinkage of mineral acid casein curd as a function of ionic strength, pH and temperature
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- Journal of Dairy Research / Volume 63 / Issue 4 / November 1996
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- 01 June 2009, pp. 555-563
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- November 1996
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Effects of pH and temperature on the water-holding capacity of casein curds and whey protein gels
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- Journal of Dairy Research / Volume 63 / Issue 1 / February 1996
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- 01 June 2009, pp. 83-95
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- February 1996
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Thermal gelation and denaturation of bovine β-lactoglobulins A and B
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- Journal of Dairy Research / Volume 61 / Issue 2 / May 1994
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- 01 June 2009, pp. 221-232
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- May 1994
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Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder
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- Journal of Dairy Research / Volume 58 / Issue 3 / August 1991
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- 01 June 2009, pp. 269-283
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- August 1991
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Influence of concentration of milk solids on the dissociation of micellar κ-casein on heating reconstituted milk at 120°C
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- Journal of Dairy Research / Volume 58 / Issue 1 / February 1991
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- 01 June 2009, pp. 99-105
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- February 1991
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Zinc binding in bovine milk
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- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
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- 01 June 2009, pp. 249-263
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- May 1989
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Binding of zinc to bovine and human milk proteins
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- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
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- 01 June 2009, pp. 235-248
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- May 1989
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Rennet coagulation of heated milk: influence of pH adjustment before or after heating
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- Journal of Dairy Research / Volume 55 / Issue 2 / May 1988
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- 01 June 2009, pp. 205-215
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- May 1988
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Heat stability of milk: role of β-lactoglobulin in the pH-dependent dissociation of micellar κ-casein
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- Journal of Dairy Research / Volume 54 / Issue 4 / November 1987
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- 01 June 2009, pp. 509-521
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- November 1987
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Heat stability of milk: influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar κ-casein
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- Journal of Dairy Research / Volume 54 / Issue 4 / November 1987
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- 01 June 2009, pp. 523-534
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- November 1987
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