A comparison of low-intensity ultrasound and oscillating rheology to assess the rennet coagulation properties of casein solutions considering effects of UHT heat pre-treatment
International Dairy Journal
2007
17
1
50--58
Water mobility during renneting and acid coagulation of casein solutions: A differentiated low-resolution nuclear magnetic resonance analysis
International Journal of Dairy Technology
2007
60
1
37--43
Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties
International Dairy Journal
2007
17
11
1360--1371
Improvement of enzymatic cross-linking of casein micelles with transglutaminase by glutahione addition
International Dairy Journal
2007
17
1
3--11
Multivariate strategy in screening of enzymes to be used for whey protein hydrolysis in an enzymatic membrane reactor
International Dairy Journal
2007
17
393--402
Use of response surface methodology to optimise the hydrolysis of whey protein isolate in a tangential flow filter membrane reactor
Journal of Food Engineering
2007
80
4
1134--1145
Validation of a novel in-situ weighing system during vacuum drying
Drying Technology
2007
25
5
767--773
Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise
Journal of Food Engineering
2007
78
2
648--654
Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix
Biotechnology Progress
2007
23
4
794--800
Influence of enzymatic cross-liniking on milk fat globules and emuslifiying properties of milk proteins
International Dairy Journal
2007
17
4
289--293