Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
Sortiert nach
    Datensatz exportieren als...
  • BibTeX
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
Food chemistry, 2015-03, Vol.171, p.157-167
2015
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Whey Proteins: From Milk to Medicine
1, 2018
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Alginate gel particles-A review of production techniques and physical properties
Critical reviews in food science and nutrition, 2017-04, Vol.57 (6), p.1133-1152
2017
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage
Food chemistry, 2016-06, Vol.200, p.283-292
2016
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
Food chemistry, 2018-04, Vol.246, p.428-436
2018
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions
Food chemistry, 2020-12, Vol.333, p.127538-127538, Article 127538
2020
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology
Food chemistry, 2021-05, Vol.343, p.128413-128413, Article 128413
2021
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Functionality of bovine milk proteins and other factors in foaming properties of milk: a review
Critical reviews in food science and nutrition, 2022-06, Vol.62 (17), p.4800-4820
2022
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins
Food chemistry, 2020-05, Vol.311, p.125961-125961, Article 125961
2020
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel
Food chemistry, 2022-01, Vol.367, p.130658-130658, Article 130658
2022
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Physico-chemical properties of different forms of bovine lactoferrin
Food chemistry, 2013-12, Vol.141 (3), p.3007-3013
2013
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method
Food chemistry, 2017-12, Vol.237, p.667-676
2017
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk
Food chemistry, 2022-03, Vol.373 (Pt B), p.131545-131545, Article 131545
2022
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Nanosecond pulsed electric field treatment of human milk: Effects on microbiological inactivation, whey proteome and bioactive protein
Food chemistry, 2023-04, Vol.406, p.135073-135073, Article 135073
2023
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure
Food chemistry, 2023-03, Vol.403, p.134264-134264, Article 134264
2023
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Effects of emulsion droplet sizes on the crystallisation of milk fat
Food chemistry, 2014-02, Vol.145, p.725-735
2014
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Use of gases in dairy manufacturing: A review
Critical reviews in food science and nutrition, 2018-10, Vol.58 (15), p.2557-2569
2018
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage
Food chemistry, 2019-10, Vol.295, p.224-233
2019
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system
Food chemistry, 2022-04, Vol.374, p.131704-131704, Article 131704
2022
Volltextzugriff (PDF)
Open Access
    Datensatz exportieren als...
  • BibTeX
Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage
Food chemistry, 2021-11, Vol.361, p.130136-130136, Article 130136
2021
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
A sensitive, high-throughput fluorescent method for the determination of lactoperoxidase activities in milk and comparison in human, bovine, goat and camel milk
Food chemistry, 2021-03, Vol.339, p.128090-128090, Article 128090
2021
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Comprehensive biochemical and proteomic characterization of seasonal Australian camel milk
Food chemistry, 2022-07, Vol.381, p.132297-132297, Article 132297
2022
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Effect of sulphydryl reagents on the heat stability of whey protein isolate
Food chemistry, 2014-11, Vol.163, p.129-135
2014
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
Evaluation of different methods for determination of the iron saturation level in bovine lactoferrin
Food chemistry, 2014-06, Vol.152, p.121-127
2014
Volltextzugriff (PDF)
    Datensatz exportieren als...
  • BibTeX
A sensitive and high-throughput fluorescent method for determination of oxidase activities in human, bovine, goat and camel milk
Food chemistry, 2021-01, Vol.336, p.127689-127689, Article 127689
2021
Volltextzugriff (PDF)
1 – 25 von 42
Suche als RSS-Feed
Aktive Filter
ThemaMale
ThemaNutrition & Dietetics
Suchergebnisse filtern
Filter anzeigen