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Production and Physicochemical Properties of Casein-Based Adhesives

Akademik Gıda, 2022, Vol.20 (1), p.12-19

2022

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An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival

International dairy journal, 2022-06, Vol.129, p.105336, Article 105336

Atamer, Zeynep

2022

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Application of a decanter centrifuge for casein fractionation on pilot scale: Effect of operational parameters on total solid, purity and yield in solid discharge

International dairy journal, 2018-09, Vol.84, p.6-14

2018

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High Protein—Low Viscosity? How to Tailor Rheological Properties of Fermented Concentrated Milk Products

Dairy (Basel), 2023-12, Vol.4 (4), p.594-605

2023

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Correction: Schubert et al. Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products. Appl. Sci. 2022, 12, 6299

Applied sciences, 2023-04, Vol.13 (9), p.5305

2023

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Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products

Applied sciences, 2022-07, Vol.12 (13), p.6299

2022

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Classification of Lytic Bacteriophages Attacking Dairy Leuconostoc Starter Strains

Applied and Environmental Microbiology, 2013-06, Vol.79 (12), p.3628-3636

2013

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Reproducing high mechanical load during industrial processing of UHT milk: Effect on frothing capacity

Journal of dairy science, 2024-08

2024

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Corrigendum to from lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey [International Dairy Journal 147 (2023) 105785]

International dairy journal, 2024-03, Vol.150, p.105842, Article 105842

2024

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From lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey

International dairy journal, 2023-12, Vol.147, p.105785, Article 105785

2023

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Thermal resistance of aerobic spore formers isolated from food products

International journal of dairy technology, 2011-11, Vol.64 (4), p.486-493

2011

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Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode

International dairy journal, 2019-10, Vol.97, p.222-229

2019

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New methodology for controlled testing of foaming properties of protein suspensions

International dairy journal, 2022-05, Vol.128, p.105322, Article 105322

2022

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Effects of high temperature short time (HTST) pasteurization on milk and whey during commercial whey protein concentrate production

Journal of dairy science, 2024-09

2024

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Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives

International dairy journal, 2024-12, Vol.159, p.106056, Article 106056

2024

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Effects of spray drying and freeze drying on the protein profile of whey protein concentrate

Journal of food science, 2024-10

2024

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Application of a temperature-controlled decanter centrifuge for the fractionation of αS-, β- and κ-casein on pilot scale

International dairy journal, 2021-11, Vol.122, p.105148, Article 105148

2021

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Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

International journal of food microbiology, 2013-09, Vol.166 (2), p.270-279

2013

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Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores

International dairy journal, 2022-03, Vol.126, p.105252, Article 105252

2022

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Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders

International dairy journal, 2021-02, Vol.113, p.104888, Article 104888

2021

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Bovine β-casein: Isolation, properties and functionality. A review

International dairy journal, 2017-03, Vol.66, p.115-125

2017

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Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique

Food hydrocolloids, 2021-04, Vol.113, p.106456, Article 106456

2021

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Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey

International dairy journal, 2024-10, Vol.157, p.106027, Article 106027

2024

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A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture

International dairy journal, 2019-06, Vol.93, p.72-80

2019

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Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages

International dairy journal, 2021-11, Vol.122, p.105149, Article 105149

2021

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Production and Physicochemical Properties of Casein-Based Adhesives

An extraordinary dairy phage and its properties: Occurrence, growth, inactivation, survival

Application of a decanter centrifuge for casein fractionation on pilot scale: Effect of operational parameters on total solid, purity and yield in solid discharge

High Protein—Low Viscosity? How to Tailor Rheological Properties of Fermented Concentrated Milk Products

Correction: Schubert et al. Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products. Appl. Sci. 2022, 12, 6299

Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products

Classification of Lytic Bacteriophages Attacking Dairy Leuconostoc Starter Strains

Reproducing high mechanical load during industrial processing of UHT milk: Effect on frothing capacity

Corrigendum to from lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey [International Dairy Journal 147 (2023) 105785]

From lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey

Thermal resistance of aerobic spore formers isolated from food products

Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode

New methodology for controlled testing of foaming properties of protein suspensions

Effects of high temperature short time (HTST) pasteurization on milk and whey during commercial whey protein concentrate production

Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives

Effects of spray drying and freeze drying on the protein profile of whey protein concentrate

Application of a temperature-controlled decanter centrifuge for the fractionation of αS-, β- and κ-casein on pilot scale

Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores

Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders

Bovine β-casein: Isolation, properties and functionality. A review

Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique

Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey

A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture

Orthogonal processing strategies to create “phage-free” whey – Membrane filtration followed by thermal or ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophages

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