Found: 16
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The effect of soluble soybean polysaccharide addition to permeate concentrate on lactose crystallisation, growth and recovery during lactose manufacturing.
- Published in:
- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 510, doi. 10.1111/1471-0307.13050
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- Article
Decolorization of Lactose-6-Phosphate Solutions Using Activated Carbon.
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- Processes, 2023, v. 11, n. 12, p. 3357, doi. 10.3390/pr11123357
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- Article
Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate.
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- International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 727, doi. 10.1111/1471-0307.12977
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- Article
Microstructural Characterization of High-Protein Dairy Powders.
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- Dairy, 2023, v. 4, n. 3, p. 462, doi. 10.3390/dairy4030031
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- Article
Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate.
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- Food Science & Nutrition, 2023, v. 11, n. 8, p. 4616, doi. 10.1002/fsn3.3424
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- Article
Effects of hydrodynamic cavitation and temperature on nanofiltration performance for concentrating ultrafiltered skim milk.
- Published in:
- International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 364, doi. 10.1111/1471-0307.12940
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- Article
Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions.
- Published in:
- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101377
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- Article
Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate.
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- Foods, 2022, v. 11, n. 1, p. 24, doi. 10.3390/foods11010024
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- Article
Progress in micellar casein concentrate: Production and applications.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4426, doi. 10.1111/1541-4337.12795
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- Article
Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents.
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- Dairy, 2021, v. 2, n. 3, p. 367, doi. 10.3390/dairy2030029
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- Article
Effect of ultrasound intensity on the functional characteristics of rennet‐coagulated skim milk.
- Published in:
- Journal of Food Process Engineering, 2021, v. 44, n. 9, p. 1, doi. 10.1111/jfpe.13800
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- Article
Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate.
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- Membranes, 2021, v. 11, n. 9, p. 656, doi. 10.3390/membranes11090656
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- Article
Foam Fractionation Technology for Enrichment and Recovery of Cheese Whey Proteins.
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- Asian Journal of Dairy & Food Research, 2020, v. 39, n. 3, p. 187, doi. 10.18805/ajdfr.DR-182
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- Article
One-pot synthesis of sweetening syrup from lactose.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-59704-x
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- Article
Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability.
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 44, doi. 10.1111/1471-0307.12167
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- Article
Process Cheese: Scientific and Technological Aspects—A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2008, v. 7, n. 2, p. 194, doi. 10.1111/j.1541-4337.2008.00040.x
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- Article