(Click to View)
| State diagrams of freeze dried colostral whey powders: Effects of additives on the stability of colostral whey powders | | Journal of food engineering |
|
(Click to View)
| 低脂Petit suisse干酪的粘弹性和感官特性 | | Dairy science and technology |
|
(Click to View)
| Whey protein and essential amino acids promote the reduction of adipose tissue and increased muscle protein synthesis during caloric restriction-induced weight loss in elderly, obese individuals | | Nutrition journal |
|
(Click to View)
| Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt | | International dairy journal |
|
(Click to View)
| Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese | | International dairy journal |
|
(Click to View)
| Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach | | Journal of food engineering |
|
(Click to View)
| Effects of a whey protein supplementation on intrahepatocellular lipids in obese female patients | | Clinical nutrition |
|
(Click to View)
| Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Cardiovascular effects of whey from prozyme 6-facilitated lactic acid bacteria fermentation of milk | | Journal of food biochemistry |
|
(Click to View)
| The impact of cow's milk-mediated mTORC1-signaling in the initiation and progression of prostate cancer | | Nutrition and metabolism |
|
(Click to View)
| Optimisation of immobilisation conditions for chick pea β-galactosidase (CpGAL) to alkylamine glass using response surface methodology and its applications in lactose hydrolysis | | Food chemistry |
|
(Click to View)
| Newtonian viscosity behavior of dilute solutions of polymerized whey proteins. Would viscosity measurements reveal more detailed molecular properties? | | Food hydrocolloids |
|
(Click to View)
| Transport mechanism of macromolecules on hydrophilic bio-polymeric matrices – Diffusion of protein-based compounds from chitosan films | | Journal of food engineering |
|
(Click to View)
| Daytime pattern of post-exercise protein intake affects whole-body protein turnover in resistance-trained males | | Nutrition and metabolism |
|
(Click to View)
| Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology | | Bioresource technology |
|
(Click to View)
| Effect of dairy protein blends on texture of high protein bars | | Journal of texture studies |
|
(Click to View)
| Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina | | Meat science |
|
(Click to View)
| Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels | | Food hydrocolloids |
|
(Click to View)
| The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures | | International dairy journal |
|
(Click to View)
| Continuous lactose fermentation by Clostridium acetobutylicum - Assessment of acidogenesis kinetics | | Bioresource technology |
|
(Click to View)
| Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Modeling of diafiltration processes for demineralization of acid whey: an empirical approach | | Journal of food process engineering |
|
(Click to View)
| Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis | | Food chemistry |
|
(Click to View)
| Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein | | Journal of food engineering |
|
(Click to View)
| Production of Lipase from Candida rugosa Using Cheese Whey through Experimental Design and Surface Response Methodology | | Food and bioprocess technology |
|
(Click to View)
| The presence of ochratoxin A in cord serum and in human milk and its correspondence with maternal dietary habits | | European journal of nutrition |
|
(Click to View)
| Formulation of Culture Medium with Agroindustrial Waste for β-Galactosidase Production from Kluyveromyces marxianus ATCC 16045 | | Food and bioprocess technology |
|
(Click to View)
| Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory | | Food biophysics |
|
(Click to View)
| Effect of water activity on physical properties of conjugated linoleic acid (cla) microcapsules | | Journal of food process engineering |
|
(Click to View)
| Optimization of glycerol effect on the mechanical properties and water vapor permeability of whey protein-methylcellulose films | | Journal of food process engineering |
|
(Click to View)
| Development of a flavor lexicon for processed and imitation cheeses | | Journal of sensory studies |
|
(Click to View)
| Effect of soy flour and whey protein concentrate on cookie color | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Effect of freezing on physical properties of whey protein emulsion films | | Food hydrocolloids |
|
(Click to View)
| Rheological properties of tarhana soup enriched with whey concentrate as a function of concentration and temperature | | Journal of texture studies |
|
(Click to View)
| Enhanced Production of Iranian Kefir Grain Biomass by Optimization and Empirical Modeling of Fermentation Conditions Using Response Surface Methodology | | Food and bioprocess technology |
|
(Click to View)
| Transfer of PBDEs and chlorinated POPs from mother to pup during lactation in harp seals Phoca groenlandica | | Science of the total environment |
|
(Click to View)
| A physical stability study of whey-based prickly pear beverages | | Food hydrocolloids |
|
(Click to View)
| Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage | | Journal of food engineering |
|
(Click to View)
| Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods | | International journal of food microbiology |
|
(Click to View)
| Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese | | Dairy science and technology |
|