11 results
Sonication as a pre-processing step to alter acid whey generation during Greek yoghurt manufacture
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- Journal:
- Journal of Dairy Research / Volume 90 / Issue 2 / May 2023
- Published online by Cambridge University Press:
- 09 June 2023, pp. 182-185
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- May 2023
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Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review
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- Journal:
- Journal of Dairy Research / Volume 87 / Issue 4 / November 2020
- Published online by Cambridge University Press:
- 23 December 2020, pp. 501-512
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- November 2020
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Behaviour of lactose with the presence of lactic acid and Ca as affected by pH
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- Journal of Dairy Research / Volume 84 / Issue 4 / November 2017
- Published online by Cambridge University Press:
- 02 October 2017, pp. 484-487
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- November 2017
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Minimising generation of acid whey during Greek yoghurt manufacturing
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- Journal of Dairy Research / Volume 84 / Issue 3 / August 2017
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- 22 June 2017, pp. 346-354
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- August 2017
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Lactose behaviour in the presence of lactic acid and calcium
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- Journal of Dairy Research / Volume 83 / Issue 3 / August 2016
- Published online by Cambridge University Press:
- 07 September 2016, pp. 395-401
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- August 2016
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Novel trends in engineered milk products
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- Journal of Dairy Research / Volume 83 / Issue 3 / August 2016
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- 07 September 2016, pp. 268-280
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- August 2016
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Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios
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- Journal of Dairy Research / Volume 82 / Issue 2 / May 2015
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- 12 December 2014, pp. 135-142
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- May 2015
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Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication
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- Journal of Dairy Research / Volume 81 / Issue 2 / May 2014
- Published online by Cambridge University Press:
- 03 March 2014, pp. 238-244
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- May 2014
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Influence of ultrasound on chemically induced gelation of micellar casein systems
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- Journal of Dairy Research / Volume 80 / Issue 2 / May 2013
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- 18 January 2013, pp. 138-143
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- May 2013
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Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders
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- Journal:
- Journal of Dairy Research / Volume 78 / Issue 2 / May 2011
- Published online by Cambridge University Press:
- 17 March 2011, pp. 226-232
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- May 2011
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The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk
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- Journal:
- Journal of Dairy Research / Volume 77 / Issue 3 / August 2010
- Published online by Cambridge University Press:
- 03 March 2010, pp. 257-264
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- August 2010
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