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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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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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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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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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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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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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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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Stability of Myofibrillar Protein-Based Biopackagings During Storage

Food science & technology, 1996, Vol.29 (4), p.344-348

1996

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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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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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Edible wheat gluten films: influence of the main process variables on film properties using Response Surface Methodology

Journal of food science, 1992-01, Vol.57 (1), p.190-195

1992

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Stability of casein micelle subjected to reversible CO2 acidification: Impact of holding time and chilled storage

International dairy journal, 2007-08, Vol.17 (8), p.873-880

2007

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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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Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time

International dairy journal, 2008-03, Vol.18 (3), p.221-227

2008

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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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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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Estimation of the biofragmentability of packaging materials by an enzymatic method

Enzyme and microbial technology, 1995, Vol.17 (6), p.524-529

1995

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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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Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

International dairy journal, 2004-12, Vol.14 (12), p.1033-1039

2004

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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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Biodegradable Packaging Made from Cottonseed Flour: Formation and Improvement by Chemical Treatments with Gossypol, Formaldehyde, and Glutaraldehyde

Journal of agricultural and food chemistry, 1995-10, Vol.43 (10), p.2762-2767

1995

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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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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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Rheological Model for the Mechanical Properties of Myofibrillar Protein-Based Films

Journal of agricultural and food chemistry, 1996, Vol.44 (4), p.1116-1122

1996

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Factors affecting the evaluation of the nutritional value of severely alkali-treated casein

Food chemistry, 1989, Vol.32 (3), p.189-199

1989

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

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

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

Inactivation of Escherichia coli by carbon dioxide under pressure[]

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

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

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

Stability of Myofibrillar Protein-Based Biopackagings During Storage

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

Mechanisms of syneresis in rennet curd without mechanical treatment

Edible wheat gluten films: influence of the main process variables on film properties using Response Surface Methodology

Stability of casein micelle subjected to reversible CO2 acidification: Impact of holding time and chilled storage

Influence of pH on Protein Interactions and Microstructure of Process Cheese

Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time

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

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

Estimation of the biofragmentability of packaging materials by an enzymatic method

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

Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

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

Biodegradable Packaging Made from Cottonseed Flour: Formation and Improvement by Chemical Treatments with Gossypol, Formaldehyde, and Glutaraldehyde

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

Physicochemical Properties of Acylated Casein Micelles in Milk

Rheological Model for the Mechanical Properties of Myofibrillar Protein-Based Films

Factors affecting the evaluation of the nutritional value of severely alkali-treated casein

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