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Casein Interactions Studied by the Surface Plasmon Resonance Technique

Journal of dairy science, 2002-11, Vol.85 (11), p.2711-2721

2002

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Effect of Controlled κ-Casein Hydrolysis on Rheological Properties of Acid Milk Gels

Journal of dairy science, 2003-03, Vol.86 (3), p.704-711

2003

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Edible packaging films based on fish myofibrillar proteins: formulation and functional properties

Journal of food science, 1995-11, Vol.60 (6), p.1369-1374

1995

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Influence of pH on Protein Interactions and Microstructure of Process Cheese

Journal of dairy science, 1997-08, Vol.80 (8), p.1483-1489

1997

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Rennet-Induced Gelation of Calcium and Phosphate Supplemented Skim Milk Subjected to CO2 Treatment

Journal of dairy science, 2004-10, Vol.87 (10), p.3209-3216

2004

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Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties

International journal of food science & technology, 1994-02, Vol.29 (1), p.39-50

1994

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Effect of Salt Addition on the Micellar Composition of Milk Subjected to pH Reversible CO2 Acidification

Journal of dairy science, 2002-09, Vol.85 (9), p.2098-2105

2002

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Effect of pH on rennet clotting properties of CO2-acidified skim milk

International dairy journal, 2004-05, Vol.14 (5), p.437-443

2004

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An original pH-reversible treatment of milk to improve rennet gelation

International dairy journal, 2004-04, Vol.14 (4), p.305-311

2004

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Inactivation of Escherichia coli by carbon dioxide under pressure[]

Journal of food science, 1996-07, Vol.61 (4), p.829-831

1996

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Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic Plasticizers

Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.622-626

1997

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Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions

Food hydrocolloids, 2000-11, Vol.14 (6), p.521-530

2000

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Effect of κ-casein deglycosylation on the acid coagulability of milk

Journal of food science, 2003-09, Vol.68 (8), p.2406-2410

2003

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Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents

Journal of dairy science, 1998-04, Vol.81 (4), p.932-938

1998

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Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

Food hydrocolloids, 1999-07, Vol.13 (4), p.303-316

1999

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Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

Journal of food science, 1993-01, Vol.58 (1), p.206-211

1993

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Effect of Treatment by Gaseous Carbon Dioxide on the Colloidal Phase of Skim Milk

Journal of dairy science, 1996-10, Vol.79 (10), p.1713-1721

1996

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Physicochemical Properties of Acylated Casein Micelles in Milk

Journal of food science, 2002-01, Vol.67 (1), p.42-47

2002

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Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation

Journal of food science, 2001-01, Vol.66 (1), p.38-42

2001

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Effect of Temperature of Milk Acidification on Rennet Gel Properties

Journal of food science, 2000-05, Vol.65 (4), p.630-634

2000

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Effect of SDS on Acid Milk Coagulability

Journal of food science, 2001-05, Vol.66 (4), p.555-560

2001

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Water vapour permeability of edible bilayer films of wheat gluten and lipids

International journal of food science & technology, 1995-02, Vol.30 (1), p.49-56

1995

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Functional properties of myofibrillar protein-based biopackaging as affected by film thickness

Journal of food science, 1996-05, Vol.61 (3), p.580-584

1996

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Mechanisms of syneresis in rennet curd without mechanical treatment

Journal of food science, 1997-09, Vol.62 (5), p.907-910

1997

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Influence of Pressurized Carbon Dioxide on the Thermal Inactivation of Bacterial and Fungal Spores

Food science & technology, 1998-01, Vol.31 (1), p.84-88

1998

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Casein Interactions Studied by the Surface Plasmon Resonance Technique

Effect of Controlled κ-Casein Hydrolysis on Rheological Properties of Acid Milk Gels

Edible packaging films based on fish myofibrillar proteins: formulation and functional properties

Influence of pH on Protein Interactions and Microstructure of Process Cheese

Rennet-Induced Gelation of Calcium and Phosphate Supplemented Skim Milk Subjected to CO2 Treatment

Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties

Effect of Salt Addition on the Micellar Composition of Milk Subjected to pH Reversible CO2 Acidification

Effect of pH on rennet clotting properties of CO2-acidified skim milk

An original pH-reversible treatment of milk to improve rennet gelation

Inactivation of Escherichia coli by carbon dioxide under pressure[]

Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic Plasticizers

Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions

Effect of κ-casein deglycosylation on the acid coagulability of milk

Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents

Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film

Effect of Treatment by Gaseous Carbon Dioxide on the Colloidal Phase of Skim Milk

Physicochemical Properties of Acylated Casein Micelles in Milk

Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation

Effect of Temperature of Milk Acidification on Rennet Gel Properties

Effect of SDS on Acid Milk Coagulability

Water vapour permeability of edible bilayer films of wheat gluten and lipids

Functional properties of myofibrillar protein-based biopackaging as affected by film thickness

Mechanisms of syneresis in rennet curd without mechanical treatment

Influence of Pressurized Carbon Dioxide on the Thermal Inactivation of Bacterial and Fungal Spores

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