Gelation behaviour of aqueous solutions of different types of carragenan investigated by low-intensity ultrasount measurments and comparison to rheological measurments
Innovative Food Science & Emegerging Technologies
2005
6
465--472
Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques
Journal of Food Engineering
2005
67
13--20
Comparison of different membrane concepts for the fractionation of milk proteins
Milchwissenschaft
2005
60
3
249--252
Rheological characterisation of the meltability of cheese products: Influence of gap width, the measuring mode and geometry
Milchwissenschaft
2005
60
2
1--5
Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk
International Dairy Journal
2005
15
4
315--323
Efficient analysis of egg yolk proteins and their thermal sensitivity using sodium dodecyl polyacrylamide gel electrophoresis under reducing and nonreducing conditions
Journal of Agricultural and Food Chemistry
2005
53
9329--9336
Pressure-induced dissociation of casein micelles: size distribution and effect of temperature
Brazilian Journal of Medical and Biology Research
2005
38
1209--1214
Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk
Food Hydrocolloids
2005
19
879--887