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| 31P NMR spectroscopic investigations of caseins treated with microbial transglutaminase | | Food hydrocolloids |
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| Dipeptidyl peptidase IV inhibitory properties of a whey protein hydrolysate: Influence of fractionation, stability to simulated gastrointestinal digestion and food–drug interaction | | International dairy journal |
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| Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins | | Food chemistry |
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| Comparison study of egg yolks and egg alternatives in french vanilla ice cream | | Journal of texture studies |
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| The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions | | Food hydrocolloids |
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| Cost estimates of twin‐screw extruded products: texturized whey protein snacks and corn–soy blend used for emergency feeding | | Journal of food processing and preservation |
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| Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis | | Food chemistry |
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| Changes in Holstein cow milk and serum proteins during intramammary infection with three different strains of Staphylococcus aureus | | BMC veterinary research |
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| Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch | | Food hydrocolloids |
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| Effects of Rhizobium, arbuscular mycorrhiza and whey applications on some properties in chickpea (Cicer arietinum L.) under irrigated and rainfed conditions 1--Yield, yield components, nodulation and AMF colonization | | Field crops research |
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| Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein | | Journal of food engineering |
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| The choice of homogenisation equipment affects lipid oxidation in emulsions | | Food chemistry |
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| Combined pressure–temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels | | Lebensmittel-Wissenschaft |
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| The effects of high-intensity ultrasound on the structural and functional properties of α-Lactalbumin, β-Lactoglobulin and their mixtures | | Food research international |
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| In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements | | Journal of food engineering |
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| Use of several waste substrates for carotenoid-rich yeast biomass production | | Journal of environmental management |
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| Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment | | Food and bioprocess technology |
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| Production of Lipase from Candida rugosa Using Cheese Whey through Experimental Design and Surface Response Methodology | | Food and bioprocess technology |
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| The presence of ochratoxin A in cord serum and in human milk and its correspondence with maternal dietary habits | | European journal of nutrition |
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| Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication | | Dairy science and technology |
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| The impact of delactosed whey permeate treatment on shelf‐life and antioxidant contents of strawberries | | International journal of food science and technology |
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| Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage | | Journal of food engineering |
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| Antihypertensive opioid-like milk peptide α-lactorphin: lack of effect on behavioural tests in mice | | International dairy journal |
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| Novel Technology Development through Thermal Drying of Encapsulated Kluyveromyces marxianus in Micro- and Nano-tubular Cellulose in Lactose Fermentation and Its Evaluation for Food Production | | Applied biochemistry and biotechnology |
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| Characterization of the purified actinidin as a plant coagulant of bovine milk | | European food research and technology |
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| Interaction between whey proteins and lipids during light-induced oxidation | | Food chemistry |
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| Isolation of Bowman-Birk-Inhibitor from soybean extracts using novel peptide probes and high gradient magnetic separation | | Food chemistry |
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| Development of Linear Heating Rates Using Conventional Baths and Computer Simulation | | Journal of food science |
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| Cheese whey management: A review | | Journal of environmental management |
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| Changing oxidation in whey fat concentrate upon addition of green tea extract | | European food research and technology |
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| Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese | | Dairy science and technology |
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| How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review | | Dairy science and technology |
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| Preexercise ingestion of carbohydrate plus whey protein hydrolysates attenuates skeletal muscle glycogen depletion during exercise in rats | | Nutrition |
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| Efficacy of four whey as a shelf-life enhancer: use in antioxidative edible coatings of beef steak | | Journal of food quality |
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| Phthalate exposure in pregnant women and their children in central Taiwan | | Chemosphere |
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| Muscle protein synthesis in cancer patients can be stimulated with a specially formulated medical food | | Clinical nutrition |
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| Behaviour of polydiacetylene vesicles under different conditions of temperature, pH and chemical components of milk | | Food chemistry |
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| Effect of time of consumption of preloads on measures of satiety in healthy normal weight women | | Appetite |
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| The glycemic, insulinemic and plasma amino acid responses to equi-carbohydrate milk meals, a pilot- study of bovine and human milk | | Nutrition journal |
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| Milk fat globule size, powder hydration time, para-κ-casein content and textural properties of recombined white-brined cheese produced by direct recombination system | | Journal of food processing and preservation |
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