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Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1724, doi. 10.3390/foods13111724
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- Article
Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions.
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- Foods, 2024, v. 13, n. 10, p. 1517, doi. 10.3390/foods13101517
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- Article
Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm.
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- Nutrients, 2024, v. 16, n. 7, p. 943, doi. 10.3390/nu16070943
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- Article
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing.
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- Foods, 2024, v. 13, n. 2, p. 263, doi. 10.3390/foods13020263
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- Article
Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content.
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- Foods, 2024, v. 13, n. 2, p. 322, doi. 10.3390/foods13020322
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- Article
Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing.
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- Foods, 2023, v. 12, n. 24, p. 4404, doi. 10.3390/foods12244404
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- Article
Milk Protein Hydrolysis by Actinidin—Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain.
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- Foods, 2023, v. 12, n. 23, p. 4248, doi. 10.3390/foods12234248
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- Article
Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates.
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- Foods, 2023, v. 12, n. 20, p. 3806, doi. 10.3390/foods12203806
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- Article
Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate.
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- Molecules, 2023, v. 28, n. 19, p. 6847, doi. 10.3390/molecules28196847
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- Article
Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk.
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- Foods, 2023, v. 12, n. 11, p. 2260, doi. 10.3390/foods12112260
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- Article
Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods.
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- Molecules, 2023, v. 28, n. 10, p. 3988, doi. 10.3390/molecules28103988
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- Article
Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects.
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- Nutrients, 2023, v. 15, n. 6, p. 1469, doi. 10.3390/nu15061469
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- Article
A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese.
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- Molecules, 2023, v. 28, n. 5, p. 2085, doi. 10.3390/molecules28052085
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- Article
Application of Electric Field Technologies in the Manufacture of Food Powders and the Retention of Bioactive Compounds.
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- Powders, 2023, v. 2, n. 1, p. 135, doi. 10.3390/powders2010010
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- Article
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects.
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- Foods, 2023, v. 12, n. 3, p. 453, doi. 10.3390/foods12030453
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- Article
Key changes in bovine milk immunoglobulin G during lactation: NeuAc sialylation is a hallmark of colostrum immunoglobulin G N-glycosylation.
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- Glycobiology, 2023, v. 33, n. 2, p. 115, doi. 10.1093/glycob/cwad001
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- Article
Evaluation of Fatty Acid Distributions and Triacylglycerol Species in Sow Milk and Commercial Piglet Formulas: A Comparative Study Based on Fat Sources and Lactation Stages.
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- Animals (2076-2615), 2023, v. 13, n. 1, p. 124, doi. 10.3390/ani13010124
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- Article
Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles.
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- Dairy, 2022, v. 3, n. 3, p. 693, doi. 10.3390/dairy3030047
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- Article
Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications.
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- Nutrients, 2022, v. 14, n. 5, p. N.PAG, doi. 10.3390/nu14050947
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- Article
Calcium Absorption from Food Products: Food Matrix Effects.
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- Nutrients, 2022, v. 14, n. 1, p. 180, doi. 10.3390/nu14010180
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- Article
Structural Changes of β-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics.
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- Molecules, 2021, v. 26, n. 24, p. 7650, doi. 10.3390/molecules26247650
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- Article
Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal Level.
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- Nutrients, 2021, v. 13, n. 12, p. 4253, doi. 10.3390/nu13124253
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- Article
Dynamic modeling of milk acidification: an empirical approach.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 128, p. 41, doi. 10.1016/j.fbp.2021.04.010
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- Article
Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk .
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- Dairy / Mljekarstvo, 2021, v. 71, n. 2, p. 95, doi. 10.15567/mljekarstvo.2021.0202
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- Article
Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies.
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- Foods, 2020, v. 9, n. 8, p. 1128, doi. 10.3390/foods9081128
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- Article
Transcriptional response of Lactococcus lactis during bacterial emulsification.
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- PLoS ONE, 2019, v. 14, n. 7, p. 1, doi. 10.1371/journal.pone.0220048
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- Article
A quantitative model of the bovine casein micelle: ion equilibria and calcium phosphate sequestration by individual caseins in bovine milk.
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- European Biophysics Journal, 2019, v. 48, n. 1, p. 45, doi. 10.1007/s00249-018-1330-2
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- Article
Altering textural properties of fermented milk by using surface‐engineered Lactococcus lactis.
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- Microbial Biotechnology, 2018, v. 11, n. 4, p. 770, doi. 10.1111/1751-7915.13278
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- Article
Cell Surface Properties of Lactococcus lactis Reveal Milk Protein Binding Specifically Evolved in Dairy Isolates.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01691
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- Article
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 of Dairy Research, 2012, v. 79, n. 4, p. 414, doi. 10.1017/S0022029912000374
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- Article
Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.
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- Journal of Dairy Research, 2012, v. 79, n. 2, p. 176, doi. 10.1017/S0022029912000027
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- Article
Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk.
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- Journal of Dairy Research, 2012, v. 79, n. 2, p. 185, doi. 10.1017/S0022029912000015
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- Article
Foaming properties of milk: A review of the influence of composition and processing.
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- International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 477, doi. 10.1111/j.1471-0307.2010.00629.x
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- Article
Properties of casein micelles cross-linked by transglutaminase.
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- International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 27, doi. 10.1111/j.1471-0307.2008.00442.x
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- Article
Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk.
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- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 151, doi. 10.1111/j.1471-0307.2008.00391.x
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- Article
Behaviour of partially cross-linked casein micelles under high pressure.
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- International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 51, doi. 10.1111/j.1471-0307.2008.00370.x
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- Article
Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteins.
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- Journal of Dairy Research, 2007, v. 74, n. 2, p. 194, doi. 10.1017/S0022029906002263
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- Article
Disruption and reassociation of casein micelles under high pressure.
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- Journal of Dairy Research, 2006, v. 73, n. 3, p. 294, doi. 10.1017/s0022029906001725
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- Article
Influence of ethanol on the rennet-induced coagulation of milk.
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- Journal of Dairy Research, 2006, v. 73, n. 3, p. 312, doi. 10.1017/s0022029906001737
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- Article
High-pressure-induced changes in bovine milk: a review.
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- International Journal of Dairy Technology, 2006, v. 59, n. 2, p. 58, doi. 10.1111/j.1471-0307.2006.00246.x
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- Article
Influence of added lyophilized butter serum on the heat stability of unconcentrated and concentrated bovine milk.
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- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 18, doi. 10.1111/j.1471-0307.2006.00237.x
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- Article
Effects of high pressure on some constituents and properties of buffalo milk.
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- Journal of Dairy Research, 2005, v. 72, n. 2, p. 226, doi. 10.1017/s0022029905000701
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- Article
High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism.
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- Journal of Dairy Research, 2004, v. 71, n. 4, p. 489, doi. 10.1017/s0022029904000500
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- Article
Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.
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- Journal of Dairy Research, 2004, v. 71, n. 4, p. 496, doi. 10.1017/s0022029904000494
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- Article
High pressure treatment of bovine milk: effects on casein micelles and whey proteins.
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- Journal of Dairy Research, 2004, v. 71, n. 1, p. 97, doi. 10.1017/s002202990300640x
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- Article