Catalogo Articoli (Spogli Riviste)

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La ricerca find articoli where soggetti phrase all words 'bovine casein micelles' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 49 riferimenti
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    1. Attia, H; Kherouatou, N; Dhouib, A
      Dromedary milk lactic acid fermentation: microbiological and rheological characteristics

      JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
    2. Lefebvre, J; Antonov, Y
      Stability against aggregation of bovine casein micelles in the presence ofacidic and alkaline gelatin

      COLLOID AND POLYMER SCIENCE
    3. Lefebvre, J; Antonov, Y
      The effect of the melting of the collagen-like gelatin aggregates on the stability against aggregation of the bovine casein micelles

      COLLOID AND POLYMER SCIENCE
    4. Haque, A; Richardson, RK; Morris, ER
      Effect of fermentation temperature on the rheology of set and stirred yogurt

      FOOD HYDROCOLLOIDS
    5. Lefebvre-Cases, E; de La Fuente, BT; Cuq, JL
      Effect of SDS on acid milk coagulability

      JOURNAL OF FOOD SCIENCE
    6. Udabage, P; McKinnon, IR; Augustin, MA
      Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk

      JOURNAL OF DAIRY SCIENCE
    7. Bikker, JF; Anema, SG; Li, YM; Hill, JP
      Rheological properties of acid gels prepared from heated milk fortified with whey protein mixtures containing the A, B and C variants of beta-lactoglobulin

      INTERNATIONAL DAIRY JOURNAL
    8. Risso, PH; Gatti, CA; Zerpa, SM; Perez, GR
      Comparative study of the action of anionic and non-ionic hydrophobic fluorescent markers on the enzymic coagulation of heated bovine casein micelles

      FOOD HYDROCOLLOIDS
    9. Attia, H; Kherouatou, N; Ayadi, J
      Direct chemical acidification of milk: correlation between the mobility ofmicellar material and the macro and microstructures of acidified milk.

      SCIENCES DES ALIMENTS
    10. Herbert, S; Riou, NM; Devaux, MF; Riaublanc, A; Bouchet, B; Gallant, DJ; Dufour, E
      Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy

      LAIT
    11. Renault, C; Gastaldi, E; Cuq, JL; De la Fuente, BT
      Effect of temperature of milk acidification on rennet gel properties

      JOURNAL OF FOOD SCIENCE
    12. Metzger, LE; Barbano, DM; Rudan, MA; Kindstedt, PS
      Effect of milk preacidification on low fat Mozzarella cheese. I. Composition and yield

      JOURNAL OF DAIRY SCIENCE
    13. Law, AJR; Leaver, J
      Effect of pH on the thermal denaturation of whey proteins in milk

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    14. Urban, C; Schurtenberger, P
      Application of a new light scattering technique to avoid the influence of dilution in light scattering experiments with milk

      PCCP PHYSICAL CHEMISTRY CHEMICAL PHYSICS
    15. Horne, DS
      Formation and structure of acidified milk gels

      INTERNATIONAL DAIRY JOURNAL
    16. Alaimo, MH; Farrell, HM; Germann, MW
      Conformational analysis of the hydrophobic peptide alpha(s1)-casein(136-196)

      BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY
    17. Herbert, S; Riaublanc, A; Bouchet, B; Gallant, DJ; Dufour, E
      Fluorescence spectroscopy investigation of acid-or rennet-induced coagulation of milk

      JOURNAL OF DAIRY SCIENCE
    18. de la Fuente, MA
      Changes in the mineral balance of milk submitted to technological treatments

      TRENDS IN FOOD SCIENCE & TECHNOLOGY
    19. DELAFUENTE M; OLANO A; JUAREZ M
      EFFECTS OF HEAT-TREATMENTS AND SUBSEQUENT STORAGE ON THE MINERAL BALANCE OF EWES MILK

      Journal of Dairy Research
    20. LOPEZFANDINO R; DELAFUENTE MA; RAMOS M; OLANO B
      DISTRIBUTION OF MINERALS AND PROTEINS BETWEEN THE SOLUBLE AND COLLOIDAL PHASES OF PRESSURIZED MILKS FROM DIFFERENT SPECIES

      Journal of Dairy Research
    21. SOLORZA FJ; BELL AE
      THE EFFECT OF CALCIUM ADDITION ON THE RHEOLOGICAL PROPERTIES OF A SOFT CHEESE AT VARIOUS STAGES OF MANUFACTURE

      International journal of dairy technology
    22. JUSSILA MA; YOHANNES G; RIEKKOLA ML
      FLOW FIELD-FLOW FRACTIONATION IN THE STUDY OF DAIRY-PRODUCTS

      The Journal of microcolumn separations
    23. UDABAGE P; SHARMA R; MURPHY D; MCKINNON I; BECKETT R
      SIZE DISTRIBUTION OF RECONSTITUTED SKIM MILK USING FIELD-FLOW FRACTIONATION

      The Journal of microcolumn separations
    24. LUCEY JA; SINGH H
      FORMATION AND PHYSICAL-PROPERTIES OF ACID MILK GELS - A REVIEW

      Food research international
    25. GALLAGHER DP; MULVIHILL DM
      HEAT-STABILITY AND RENNETING CHARACTERISTICS OF MILK SYSTEMS CONTAINING BOVINE CASEIN MICELLES AND PORCINE OR BOVINE BETA-LACTOGLOBULIN

      International dairy journal
    26. SAMUELSSON G; DEJMEK P; TRAGARDH G; PAULSSON M
      MINIMIZING WHEY-PROTEIN RETENTION IN CROSS-FLOW MICROFILTRATION OF SKIM MILK

      International dairy journal
    27. RYKKE M; YOUNG A; DEVOLD T; SMISTAD G; ROLLA G
      FRACTIONATION OF SALIVARY MICELLE-LIKE STRUCTURES BY GEL CHROMATOGRAPHY

      European journal of oral sciences
    28. GASTALDI E; LAGAUDE A; MARCHESSEAU S; DELAFUENTE BT
      ACID MILK GEL FORMATION AS AFFECTED BY TOTAL SOLIDS CONTENT

      Journal of food science
    29. RAMKUMAR C; CREAMER LK; JOHNSTON KA; BENNETT RJ
      EFFECT OF PH AND TIME ON THE QUANTITY OF READILY AVAILABLE WATER WITHIN FRESH CHEESE CURD

      Journal of Dairy Research
    30. DELAFUENTE MA; REQUENA T; JUAREZ M
      SALT BALANCE IN EWES AND GOATS MILK DURING STORAGE AT CHILLING AND FREEZING TEMPERATURES

      Journal of agricultural and food chemistry
    31. CHENG LJ; AUGUSTIN MA; MCKINNON IR; SUTHERLAND BJ
      THE EFFECT OF MINERAL SALT ADDITION ON MOZZARELLA CHEESE-MAKING

      Australian Journal of Dairy Technology
    32. GAUCHERON F; LEGRAET Y; PIOT M; BOYAVAL E
      DETERMINATION OF ANIONS OF MILK BY ION CHROMATOGRAPHY

      Le Lait
    33. FAMELART MH; LEPESANT F; GAUCHERON F; LEGRAET Y; SCHUCK P
      PH-INDUCED PHYSICOCHEMICAL MODIFICATIONS OF NATIVE PHOSPHOCASEINATE SUSPENSIONS - INFLUENCE OF AQUEOUS-PHASE

      Le Lait
    34. SHARMA R; SINGH H; TAYLOR MW
      COMPOSITION AND STRUCTURE OF FAT GLOBULE SURFACE-LAYERS IN RECOMBINEDMILK

      Journal of food science
    35. GEVAUDAN S; LAGAUDE A; DELAFUENTE BT; CUQ JL
      EFFECT OF TREATMENT BY GASEOUS CARBON-DIOXIDE ON THE COLLOIDAL PHASE OF SKIM MILK

      Journal of dairy science
    36. WARD BR; GODDARD SJ; AUGUSTIN MA; MCKINNON IR
      DISTRIBUTION OF PROTEINS IN CONCENTRATED SKIM MILK RECONSTITUTED FROMLOW-HEAT AND HIGH-HEAT MILK POWDERS

      Journal of Dairy Research
    37. DALGLEISH DG; HALLETT FR
      DYNAMIC LIGHT-SCATTERING - APPLICATIONS TO FOOD SYSTEMS

      Food research international
    38. STGELAIS D; CHAMPAGNE CP; EREPMOC F; AUDET P
      THE USE OF ELECTRICAL-CONDUCTIVITY TO FOLLOW ACIDIFICATION OF DAIRY BLENDS

      International dairy journal
    39. ELEYA MMO; BANON SD; HARDY J
      A COMPARATIVE-STUDY OF PH AND TEMPERATURE EFFECTS ON THE ACIDIC COAGULATION OF MILKS FROM COWS, GOATS, AND SHEEP

      Journal of dairy science
    40. GODDARD SJ; AUGUSTIN MA
      FORMATION OF ACID-HEAT-INDUCED SKIM MILK GELS IN THE PH RANGE 5-CENTER-DOT-0-5-CENTER-DOT-7 - EFFECT OF THE ADDITION OF SALTS AND CALCIUM CHELATING-AGENTS

      Journal of Dairy Research
    41. LUCK G; LIAO H; MURRAY NJ; GRIMMER HR; WARMINSKI EE; WILLIAMSON MP; LILLEY TH; HASLAM E
      POLYPHENOLS, ASTRINGENCY AND PROLINE-RICH PROTEINS

      Phytochemistry
    42. GASTALDI E; PELLEGRINI O; LAGAUDE A; DELAFUENTE BT
      FUNCTIONS OF ADDED CALCIUM IN ACID MILK COAGULATION

      Journal of food science
    43. DESOBRYBANON S; RICHARD F; HARDY J
      STUDY OF ACID AND RENNET COAGULATION OF HIGH PRESSURIZED MILK

      Journal of dairy science
    44. DESOBRYBANON S; RICHARD F; HARDY J
      STUDY OF ACID AND RENNET COAGULATION OF HIGH PRESSURIZED MILK

      Journal of dairy science
    45. MCCRAE CH; HIRST D; LAW AJR; MUIR DD
      HEAT-STABILITY OF HOMOGENIZED MILK - ROLE OF INTERFACIAL PROTEIN

      Journal of Dairy Research
    46. SHARMA SK; DALGLEISH DG
      EFFECT OF HEAT-TREATMENTS ON THE INCORPORATION OF MILK SERUM-PROTEINSINTO THE FAT GLOBULE-MEMBRANE OF HOMOGENIZED MILK

      Journal of Dairy Research
    47. LUCEY JA; FOX PF
      IMPORTANCE OF CALCIUM AND PHOSPHATE IN CHEESE MANUFACTURE - A REVIEW

      Journal of dairy science
    48. FERRONBAUMY C; MOLLE D; GARRIC G; MAUBOIS JL
      CHARACTERIZATION OF CASEINOMACROPEPTIDES RELEASED FROM RENNETED RAW AND UHT TREATED MILKS

      Le Lait
    49. BANON S; HARDY J
      A COLLOIDAL APPROACH OF MILK ACIDIFICATION BY GLUCONO-DELTA-LACTONE

      Journal of dairy science


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/10/20 alle ore 02:57:35