11 results
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria
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- Journal:
- Journal of Dairy Research / Volume 79 / Issue 4 / November 2012
- Published online by Cambridge University Press:
- 31 July 2012, pp. 414-421
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- November 2012
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Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk
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- Journal of Dairy Research / Volume 79 / Issue 2 / May 2012
- Published online by Cambridge University Press:
- 27 February 2012, pp. 185-191
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- May 2012
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Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle
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- Journal of Dairy Research / Volume 79 / Issue 2 / May 2012
- Published online by Cambridge University Press:
- 27 February 2012, pp. 176-184
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- May 2012
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Reformation of casein particles from alkaline-disrupted casein micelles
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- Journal of Dairy Research / Volume 75 / Issue 1 / February 2008
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- 29 January 2008, pp. 44-47
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- February 2008
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Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteins
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- Journal of Dairy Research / Volume 74 / Issue 2 / May 2007
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- 12 February 2007, pp. 194-197
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- May 2007
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Influence of ethanol on the rennet-induced coagulation of milk
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- Journal of Dairy Research / Volume 73 / Issue 3 / August 2006
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- 30 March 2006, pp. 312-317
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- August 2006
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Disruption and reassociation of casein micelles under high pressure
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- Journal of Dairy Research / Volume 73 / Issue 3 / August 2006
- Published online by Cambridge University Press:
- 30 March 2006, pp. 294-298
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- August 2006
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Effects of high pressure on some constituents and properties of buffalo milk
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- Journal of Dairy Research / Volume 72 / Issue 2 / May 2005
- Published online by Cambridge University Press:
- 23 March 2005, pp. 226-233
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- May 2005
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Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure
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- Journal of Dairy Research / Volume 71 / Issue 4 / November 2004
- Published online by Cambridge University Press:
- 15 November 2004, pp. 496-499
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- November 2004
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High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism
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- Journal:
- Journal of Dairy Research / Volume 71 / Issue 4 / November 2004
- Published online by Cambridge University Press:
- 15 November 2004, pp. 489-495
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- November 2004
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High pressure treatment of bovine milk: effects on casein micelles and whey proteins
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- Journal:
- Journal of Dairy Research / Volume 71 / Issue 1 / February 2004
- Published online by Cambridge University Press:
- 08 March 2004, pp. 97-106
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- February 2004
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