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Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 1, p. 140, doi. 10.1111/1541-4337.12407
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- Article
The thermal denaturation of the total whey protein in reconstituted whole milk.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 332, doi. 10.1111/1471-0307.12356
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- Article
Effects of Ionic Strength, pH and Milk Serum Composition on Adsorption of Milk Proteins on to Hydroxyapatite Particles.
- Published in:
- Food Biophysics, 2014, v. 9, n. 4, p. 341, doi. 10.1007/s11483-014-9360-5
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- Article
Instability of Pressure-Treated Reconstituted Skim Milk to Acidification.
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- Food Biophysics, 2010, v. 5, n. 4, p. 321, doi. 10.1007/s11483-010-9182-z
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- Publication type:
- Article
EFFECT OF TEMPERATURE AND RATE OF ACIDIFICATION ON THE RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS.
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- Journal of Food Processing & Preservation, 2008, v. 32, n. 6, p. 1016, doi. 10.1111/j.1745-4549.2008.00230.x
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- Article
Heat and/or high-pressure treatment of skim milk: changes to the casein micelle size, whey proteins and the acid gelation properties of the milk.
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- International Journal of Dairy Technology, 2008, v. 61, n. 3, p. 245, doi. 10.1111/j.1471-0307.2008.00418.x
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- Article
Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator.
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- International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 143, doi. 10.1111/j.1471-0307.2005.00207.x
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- Article
The influence of moisture content on the rheological properties of processed cheese spreads.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 763, doi. 10.1111/j.1365-2621.2004.00842.x
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- Article
Effect of the A and B variants of both αs1- and κ-casein on bovine casein micelle solvation and κ-casein content.
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- Journal of Dairy Research, 1993, v. 60, n. 4, p. 505, doi. 10.1017/S0022029900027862
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- Article
Early Members of a Homologous Series Based on Linked GeM<sub>2</sub> Triangles, (MCo, Fe): Structures of [Ge<sub>2</sub>Co<sub>4</sub>Fe<sub>2</sub>(CO)<sub>21</sub>] and [Ge<sub>3</sub>Co<sub>8</sub>(CO)<sub>26</sub>].
- Published in:
- Angewandte Chemie International Edition, 1986, v. 25, n. 8, p. 759, doi. 10.1002/anie.198607591
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- Article