9 results
Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration
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- Journal:
- Journal of Dairy Research / Volume 87 / Issue 2 / May 2020
- Published online by Cambridge University Press:
- 14 May 2020, pp. 248-254
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- May 2020
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A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration
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- Journal:
- Journal of Dairy Research / Volume 86 / Issue 3 / August 2019
- Published online by Cambridge University Press:
- 12 July 2019, pp. 347-353
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- August 2019
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Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk
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- Journal:
- Journal of Dairy Research / Volume 80 / Issue 2 / May 2013
- Published online by Cambridge University Press:
- 03 April 2013, pp. 152-158
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- May 2013
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Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering
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- Journal:
- Journal of Dairy Research / Volume 78 / Issue 3 / August 2011
- Published online by Cambridge University Press:
- 21 July 2011, pp. 349-356
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- August 2011
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Characterization of immune-active peptides obtained from milk fermented by Lactobacillus helveticus
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- Journal:
- Journal of Dairy Research / Volume 77 / Issue 2 / May 2010
- Published online by Cambridge University Press:
- 18 January 2010, pp. 129-136
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- May 2010
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Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk
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- Journal:
- Journal of Dairy Research / Volume 76 / Issue 3 / August 2009
- Published online by Cambridge University Press:
- 12 June 2009, pp. 349-355
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- August 2009
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Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant
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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. 116-120
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- February 2004
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Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material
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- Journal:
- Journal of Dairy Research / Volume 65 / Issue 3 / August 1998
- Published online by Cambridge University Press:
- 01 August 1998, pp. 465-477
- Print publication:
- August 1998
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Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk
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- Journal:
- Journal of Dairy Research / Volume 63 / Issue 3 / August 1996
- Published online by Cambridge University Press:
- 01 June 2009, pp. 441-449
- Print publication:
- August 1996
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