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La ricerca find articoli where soggetti phrase all words 'SODIUM CASEINATE' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 99 riferimenti
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    1. Kuraishi, C; Yamazaki, K; Susa, Y
      Transglutaminase: Its utilization in the food industry

      FOOD REVIEWS INTERNATIONAL
    2. Shakeel-ur-Rehman; Fox, PF; McSweeney, PLH; Madkor, SA; Farkye, NY
      Alternatives to pilot plant experiments in cheese-ripening studies

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    3. Euston, SR; Mayhill, PG
      Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets

      FOOD RESEARCH INTERNATIONAL
    4. Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M
      Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends

      INTERNATIONAL DAIRY JOURNAL
    5. Davies, E; Dickinson, E; Bee, RD
      Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides

      INTERNATIONAL DAIRY JOURNAL
    6. Dimitrova, TD; Leal-Calderon, F
      Bulk elasticity of concentrated protein-stabilized emulsions

      LANGMUIR
    7. Bauman, DE; Griinari, JM
      Regulation and nutritional manipulation of milk fat: low-fat milk syndrome

      LIVESTOCK PRODUCTION SCIENCE
    8. Hanigan, MD; Bequette, BJ; Crompton, LA; France, J
      Modeling mammary amino acid metabolism

      LIVESTOCK PRODUCTION SCIENCE
    9. Hemar, Y; Tamehana, M; Munro, PA; Singh, H
      Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

      FOOD HYDROCOLLOIDS
    10. de Kruif, CG; Tuinier, R
      Polysaccharide protein interactions

      FOOD HYDROCOLLOIDS
    11. Hamberg, L; Walkenstrom, P; Stading, M; Hermansson, AM
      Aggregation, viscosity measurements and direct observation of protein coated latex particles under shear

      FOOD HYDROCOLLOIDS
    12. Ye, AQ; Singh, H
      Interfacial composition and stability of sodium caseinate emulsions as influenced by calcium ions

      FOOD HYDROCOLLOIDS
    13. Lee, SK; Klostermeyer, H
      The effect of pH on the rheological properties of reduced-fat model processed cheese spreads

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    14. Srinivasan, M; Singh, H; Munro, PA
      Creaming stability of oil-in-water emulsions formed with sodium and calcium caseinates

      JOURNAL OF FOOD SCIENCE
    15. Dickinson, E; Lopez, G
      Comparison of the emulsifying properties of fish gelatin and commercial milk proteins

      JOURNAL OF FOOD SCIENCE
    16. Gaucheron, F; Molle, D; Pannetier, R
      Influence of pH on the heat-induced proteolysis of casein molecules

      JOURNAL OF DAIRY RESEARCH
    17. Dickinson, E; Semenova, MG; Belyakova, LE; Antipova, AS; Il'in, MM; Tsapkina, EN; Ritzoulis, C
      Analysis of light scattering data on the calcium ion sensitivity of caseinate solution thermodynamics: Relationship to emulsion flocculation

      JOURNAL OF COLLOID AND INTERFACE SCIENCE
    18. Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M
      Microencapsulating properties of sodium caseinate

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    19. Anker, M; Stading, M; Hermansson, AM
      Aging of whey protein films and the effect on mechanical and barrier properties

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    20. Kenny, S; Wehrle, K; Stanton, C; Arendt, EK
      Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    21. Robins, MM
      Emulsions - creaming phenomena

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    22. Kim, TG; Choung, JJ; Wallace, RJ; Chamberlain, DG
      Effects of intra-abomasal infusion of beta-casomorphins on circulating concentrations of hyperglycaemic insulin and glucose in dairy cows

      COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR AND INTEGRATIVE PHYSIOLOGY
    23. Mauer, LJ; Smith, DE; Labuza, TP
      Effect of water content, temperature and storage on the glass transition, moisture sorption characteristics and stickiness of beta-casein

      INTERNATIONAL JOURNAL OF FOOD PROPERTIES
    24. Jahaniaval, F; Kakuda, Y; Abraham, V; Marcone, MF
      Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties

      FOOD RESEARCH INTERNATIONAL
    25. Chen, JS; Dickinson, E
      On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels

      INTERNATIONAL DAIRY JOURNAL
    26. Ye, AQ; Srinivasan, M; Singh, H
      Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate

      FOOD CHEMISTRY
    27. Reiffers-Magnani, CK; Cuq, JL; Watzke, HJ
      Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions

      FOOD HYDROCOLLOIDS
    28. Srinivasan, M; Singh, H; Munro, PA
      The effect of sodium chloride on the formation and stability of sodium caseinate emulsions

      FOOD HYDROCOLLOIDS
    29. Ye, A; Singh, H
      Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate

      FOOD HYDROCOLLOIDS
    30. Davies, E; Dickinson, E; Bee, R
      Shear stability of sodium caseinate emulsions containing monoglyceride andtriglyceride crystals

      FOOD HYDROCOLLOIDS
    31. Ramos, G; Santiago, E; Martinez, I; Zambrano, I; Manrique, B; Weiss, B
      Sodium caseinate induces differentiation of the multipotential hemopoieticcell line 32D

      REVISTA DE INVESTIGACION CLINICA
    32. Tanaka, H; Araki, T
      Simulation method of colloidal suspensions with hydrodynamic interactions:Fluid particle dynamics

      PHYSICAL REVIEW LETTERS
    33. Lorenzen, PC
      Techno-functional properties of transglutaminase-treated milk proteins

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    34. Euston, SR; Hirst, RL
      The emulsifying properties of commercial milk protein products in simple oil-in-water emulsions and in a model food system

      JOURNAL OF FOOD SCIENCE
    35. Dimitrova, TD; Gurkov, TD; Vassileva, N; Campbell, B; Borwankar, RP
      Kinetics of cream formation by the mechanism of consolidation in flocculating emulsions

      JOURNAL OF COLLOID AND INTERFACE SCIENCE
    36. Mizuno, A; Mitsuiki, M; Motoki, M
      Effect of transglutaminase treatment on the glass transition of soy protein

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    37. Lucey, JA; Srinivasan, M; Singh, H; Munro, PA
      Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    38. Rossi, M; Casiraghi, E; Alamprese, C; Pompei, C
      Formulation of lactose-reduced ice cream mix

      ITALIAN JOURNAL OF FOOD SCIENCE
    39. Guo, MR; Flynn, A; Fox, PF
      Heat-induced changes in the nutritional properties of sodium caseinate

      INTERNATIONAL DAIRY JOURNAL
    40. Dickinson, E
      Caseins in emulsions: interfacial properties and interactions

      INTERNATIONAL DAIRY JOURNAL
    41. Euston, SR; Hirst, RL
      Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein

      INTERNATIONAL DAIRY JOURNAL
    42. Demetriades, K; McClements, DJ
      Ultrasonic attenuation spectroscopy study of flocculation in protein stabilized emulsions

      COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
    43. Reynolds, EC; Black, CL; Cai, F; Cross, KJ; Eakins, D; Huq, NL; Morgan, MV; Nowicki, A; Perich, JW; Riley, PF; Shen, P; Talbo, G; Webber, F
      Advances in enamel remineralization: Casein phosphopeptide-amorphous calcium phosphate

      JOURNAL OF CLINICAL DENTISTRY
    44. Dimitrova, TD; Leal-Calderon, F
      Forces between emulsion droplets stabilized with Tween 20 and proteins

      LANGMUIR
    45. Oakenfull, D; Miyoshi, E; Nishinari, K; Scott, A
      Rheological and thermal properties of milk gels formed with kappa-carrageenan. I. Sodium caseinate

      FOOD HYDROCOLLOIDS
    46. De Brabandere, AG; De Baerdemaeker, JG
      Effects of process conditions on the pH development during yogurt fermentation

      JOURNAL OF FOOD ENGINEERING
    47. Biliaderis, CG; Lazaridou, A; Arvanitoyannis, I
      Glass transition and physical properties of polyol-plasticised pullulan-starch blends at low moisture

      CARBOHYDRATE POLYMERS
    48. Arvanitoyannis, I; Biliaderis, CG
      Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starch

      CARBOHYDRATE POLYMERS
    49. Faverdin, P
      The effect of nutrients on feed intake in ruminants

      PROCEEDINGS OF THE NUTRITION SOCIETY
    50. Lane, CN; Fox, PF
      The individual or combined action of chymosin and plasmin on sodium caseinate or beta-casein in solution: effect of NaCl and pH

      LAIT
    51. Lorenzen, PC; Mautner, A; Schlimme, E
      Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products

      KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE
    52. Mackle, TR; Dwyer, DA; Ingvartsen, KL; Chouinard, PY; Lynch, JM; Barbano, DM; Bauman, DE
      Effects of insulin and amino acids on milk protein concentration and yieldfrom dairy cows

      JOURNAL OF DAIRY SCIENCE
    53. Mabjeesh, SJ; Bruckental, I; Arieli, A
      Heat-treated whole cottonseed: effect of dietary protein concentration on the performance and amino acid utilization by the mammary gland of dairy cows

      JOURNAL OF DAIRY RESEARCH
    54. Siew, DCW; Heilmann, C; Easteal, AJ; Cooney, RP
      Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    55. Anker, M; Stading, M; Hermansson, AM
      Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    56. Pacheco-Rios, D; McNabb, WC; Hill, JP; Barry, TN; Mackenzie, DDS
      The effects of methionine supplementation upon milk composition and production of forage-fed dairy cows

      CANADIAN JOURNAL OF ANIMAL SCIENCE
    57. Poon, WCK
      Phase separation, aggregation and gelation in colloid-polymer mixtures andrelated systems

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    58. Semenova, MG
      Proteins as functional components in colloidal foods

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    59. Dickinson, E
      Structure, stability and rheology of flocculated emulsions

      CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
    60. MOTOKI M; SEGURO K
      TRANSGLUTAMINASE AND ITS USE FOR FOOD-PROCESSING

      Trends in food science & technology
    61. DICKINSON E; SEMENOVA MG; ANTIPOVA AS
      SALT STABILITY OF CASEIN EMULSIONS

      Food hydrocolloids
    62. ARVANITOYANNIS I; NAKAYAMA A; AIBA S
      EDIBLE FILMS MADE FROM HYDROXYPROPYL STARCH AND GELATIN AND PLASTICIZED BY POLYOLS AND WATER

      Carbohydrate polymers
    63. SHARMA R; SINGH H
      ADSORPTION BEHAVIOR OF COMMERCIAL MILK PROTEIN AND MILK POWDER PRODUCTS IN LOW-FAT EMULSIONS

      Milchwissenschaft
    64. Shehata, HA; Attia, EA; Attia, AA
      Effect of some additives on the quality of low fat cooked emulsion sausageof beef

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    65. CASANOVA H; DICKINSON E
      RHEOLOGY AND FLOCCULATION OF OIL-IN-WATER EMULSIONS MADE WITH MIXTURES OF ALPHA(S1)-CASEIN PLUS BETA-CASEIN

      Journal of colloid and interface science (Print)
    66. FRANCO JM; RAYMUNDO A; SOUSA I; GALLEGOS C
      INFLUENCE OF PROCESSING VARIABLES ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF LUPIN PROTEIN-STABILIZED EMULSIONS

      Journal of agricultural and food chemistry
    67. CASANOVA H; DICKINSON E
      INFLUENCE OF PROTEIN INTERFACIAL COMPOSITION ON SALT STABILITY OF MIXED CASEIN EMULSIONS

      Journal of agricultural and food chemistry
    68. Ogden, LG; Rosenthal, AJ
      Interactions between fat crystal networks and sodium caseinate at the sunflower oil-water interface

      JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    69. BERGENSTAHL BA; ALANDER J
      LIPIDS AND COLLOIDAL STABILITY

      Current opinion in colloid & interface science
    70. RAO KH; SINGH RRB; ANJANEYULU ASR; RAO KVSS; YADAV PL
      EFFECT OF CASEINATES AND REFINED WHEAT-FLOUR ON THE QUALITY OF CHICKEN NUGGETS FROM SPENT HENS

      Indian Journal of Animal Sciences
    71. HUHTANEN PJ; MIETTINEN HO; TOIVONEN VFJ
      EFFECTS OF SILAGE FERMENTATION AND POST-RUMINAL CASEIN SUPPLEMENTATION IN LACTATING DAIRY-COWS .1. DIET DIGESTION AND MILK-PRODUCTION

      Journal of the Science of Food and Agriculture
    72. SINGH RRB; RAO KH; ANJANEYULU ASR; RAO KVSS; DUBEY PC; YADAV PL
      EFFECT OF CASEINATES ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF CHICKEN NUGGETS FROM SPENT HENS

      Journal of Food Science and Technology
    73. LEMOSQUET S; RIDEAU N; RULQUIN H; FAVERDIN P; SIMON J; VERITE R
      EFFECTS OF A DUODENAL GLUCOSE-INFUSION ON THE RELATIONSHIP BETWEEN PLASMA-CONCENTRATIONS OF GLUCOSE AND INSULIN IN DAIRY-COWS

      Journal of dairy science
    74. GRIINARI JM; MCGUIRE MA; DWYER DA; BAUMAN DE; BARBANO DM; HOUSE WA
      THE ROLE OF INSULIN IN THE REGULATION OF MILK PROTEIN-SYNTHESIS IN DAIRY-COWS

      Journal of dairy science
    75. DICKINSON E
      PROPERTIES OF EMULSIONS STABILIZED WITH MILK-PROTEINS - OVERVIEW OF SOME RECENT DEVELOPMENTS

      Journal of dairy science
    76. PELAN BMC; WATTS KM; CAMPBELL IJ; LIPS A
      THE STABILITY OF AERATED MILK PROTEIN EMULSIONS IN THE PRESENCE OF SMALL-MOLECULE SURFACTANTS

      Journal of dairy science
    77. OGDEN LG; ROSENTHAL AJ
      INTERACTIONS BETWEEN TRISTEARIN CRYSTALS AND PROTEINS AT THE OIL-WATER INTERFACE

      Journal of colloid and interface science
    78. EUSTON SE; SINGH H; MUNRO PA; DALGLEISH DG
      OIL-IN-WATER EMULSIONS STABILIZED BY SODIUM CASEINATE OR WHEY-PROTEINISOLATE AS INFLUENCED BY GLYCEROL MONOSTEARATE

      Journal of food science
    79. WANG Y; DOUGLAS GB; WAGHORN GC; BARRY TN; FOOTE AG
      EFFECT OF CONDENSED TANNINS IN LOTUS-CORNICULATUS UPON LACTATION PERFORMANCE IN EWES

      Journal of Agricultural Science
    80. DICKINSON E; YAMAMOTO Y
      RHEOLOGY OF MILK PROTEIN GELS AND PROTEIN-STABILIZED EMULSION GELS CROSS-LINKED WITH TRANSGLUTAMINASE

      Journal of agricultural and food chemistry
    81. SRINIVASAN M; SINGH H; MUNRO PA
      SODIUM CASEINATE-STABILIZED EMULSIONS - FACTORS AFFECTING COVERAGE AND COMPOSITION OF SURFACE-PROTEINS

      Journal of agricultural and food chemistry
    82. BAKER MJ; AMOS HE; NELSON A; WILLIAMS CC; FROETSCHEL MA
      UNDEGRADED INTAKE PROTEIN - EFFECTS ON MILK-PRODUCTION AND AMINO-ACIDUTILIZATION BY COWS FED WHEAT SILAGE

      Canadian journal of animal science
    83. WATANABE A; HANAWA T; SUGIHARA M; YAMAMOTO K
      DEVELOPMENT AND PHARMACEUTICAL PROPERTIES OF A NEW ORAL DOSAGE FORM OF THEOPHYLLINE USING SODIUM CASEINATE FOR THE POSSIBLE USE IN ELDERLY PATIENTS

      International journal of pharmaceutics
    84. DANFAER A; TETENS V; AGERGAARD N
      REVIEW AND AN EXPERIMENTAL-STUDY ON THE PHYSIOLOGICAL AND QUANTITATIVE ASPECTS OF GLUCONEOGENESIS IN LACTATING RUMINANTS

      Comparative biochemistry and physiology. B. Comparative biochemistry
    85. FICHTALI J; VANDEVOORT FR; DIOSADY LL
      PERFORMANCE EVALUATION OF ACID CASEIN NEUTRALIZATION PROCESS BY TWIN-SCREW EXTRUSION

      Journal of food engineering
    86. EUSTON SE; SINGH H; MUNRO PA; DALGLEISH DG
      COMPETITIVE ADSORPTION BETWEEN SODIUM CASEINATE AND OIL-SOLUBLE AND WATER-SOLUBLE SURFACTANTS IN OIL-IN-WATER EMULSIONS

      Journal of food science
    87. REYNOLDS EC; CAIN CJ; WEBBER FL; BLACK CL; RILEY PF; JOHNSON IH; PERICH JW
      ANTICARIOGENICITY OF CALCIUM-PHOSPHATE COMPLEXES OF TRYPTIC CASEIN PHOSPHOPEPTIDES IN THE RAT

      Journal of dental research
    88. FALDT P; BERGENSTAHL B
      FAT ENCAPSULATION IN SPRAY-DRIED FOOD POWDERS

      Journal of the American Oil Chemists' Society
    89. FAMELART MH; SUREL O
      CASEINATE AT LOW-TEMPERATURES - CALCIUM USE IN BETA-CASEIN EXTRACTIONBY MICROFILTRATION

      Journal of food science
    90. GUINARD J; RULQUIN H; VERITE R
      EFFECT OF GRADED-LEVELS OF DUODENAL INFUSIONS OF CASEIN ON MAMMARY UPTAKE IN LACTATING COWS .1. MAJOR NUTRIENTS

      Journal of dairy science
    91. GUINARD J; RULQUIN H
      EFFECTS OF GRADED AMOUNTS OF DUODENAL INFUSIONS OF LYSINE ON THE MAMMARY UPTAKE OF MAJOR MILK PRECURSORS IN DAIRY-COWS

      Journal of dairy science
    92. GUINARD J; RULQUIN H
      EFFECT OF GRADED-LEVELS OF DUODENAL INFUSIONS OF CASEIN ON MAMMARY UPTAKE IN LACTATING COWS .2. INDIVIDUAL AMINO-ACIDS

      Journal of dairy science
    93. GUINARD J; RULQUIN H
      EFFECT OF GRADED-LEVELS OF DUODENAL INFUSIONS OF CASEIN ON MAMMARY UPTAKE IN LACTATING COWS .2. INDIVIDUAL AMINO-ACIDS

      Journal of dairy science
    94. WATANABE A; HANAWA T; SUGIHARA M; YAMAMOTO K
      RELEASE PROFILES OF PHENYTOIN FROM NEW ORAL DOSAGE FORM FOR THE ELDERLY

      Chemical and Pharmaceutical Bulletin
    95. FALDT P; BERGENSTAHL B; CARLSSON G
      THE SURFACE COVERAGE OF FAT ON FOOD POWDERS ANALYZED BY ESCA (ELECTRON-SPECTROSCOPY FOR CHEMICAL-ANALYSIS)

      Food structure
    96. BASTIER P; DUMAY E; CHEFTEL JC
      PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF COMMERCIAL CASEINATES

      Lebensmittel-Wissenschaft + Technologie
    97. DAS KP; KINSELLA JE
      DROPLET SIZE AND COALESCENCE STABILITY OF WHEY-PROTEIN STABILIZED MILKFAT PEANUT OIL-EMULSIONS

      Journal of food science
    98. HURTAUD C; RULQUIN H; VERITE R
      EFFECT OF INFUSED VOLATILE FATTY-ACIDS AND CASEINATE ON MILK-COMPOSITION AND COAGULATION IN DAIRY-COWS

      Journal of dairy science
    99. ERICKSON PS; MURPHY MR; CLARK JH
      SUPPLEMENTATION OF DAIRY-COW DIETS WITH CALCIUM SALTS OF LONG-CHAIN FATTY-ACIDS AND NICOTINIC-ACID IN EARLY LACTATION

      Journal of dairy science


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Documento generato il 30/10/20 alle ore 19:06:28