UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane

European journal of lipid science and technology, 2019-01, Vol.121 (1), p.n/a

2019

Volltextzugriff (PDF)

Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time

Food chemistry, 2017-04, Vol.220, p.352-361

2017

Volltextzugriff (PDF)

Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts

Dairy science & technology, 2015, Vol.95 (6), p.863-893

2015

Volltextzugriff (PDF)

Formation and properties of the whey protein/κ-casein complexes in heated skim milk — A review

Dairy science & technology, 2009, Vol.89 (1), p.3-29

2009

Volltextzugriff (PDF)

AFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification

Langmuir, 2012-03, Vol.28 (11), p.4915-4919

2012

Volltextzugriff (PDF)

Young modulus of supported lipid membranes containing milk sphingomyelin in the gel, fluid or liquid-ordered phase, determined using AFM force spectroscopy

Biochimica et biophysica acta. Biomembranes, 2019-09, Vol.1861 (9), p.1523-1532

2019

Volltextzugriff (PDF)

Cholesterol Decreases the Size and the Mechanical Resistance to Rupture of Sphingomyelin Rich Domains, in Lipid Bilayers Studied as a Model of the Milk Fat Globule Membrane

Langmuir, 2016-07, Vol.32 (26), p.6757-6765

2016

Volltextzugriff (PDF)

The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles

Journal of colloid and interface science, 2019-01, Vol.534, p.279-290

2019

Volltextzugriff (PDF)

Life cycle assessment to quantify the environmental performance of multi-products food processing systems such as milk fractionation: Importance of subdivision and allocation

Journal of food engineering, 2024-11, Vol.380, p.112147, Article 112147

2024

Volltextzugriff (PDF)

Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopy

Biochimica et biophysica acta. Biomembranes, 2017-05, Vol.1859 (5), p.949-958

2017

Volltextzugriff (PDF)

Mechanical properties of milk sphingomyelin bilayer membranes in the gel phase: Effects of naturally complex heterogeneity, saturation and acyl chain length investigated on liposomes using AFM

Chemistry and physics of lipids, 2018-01, Vol.210, p.47-59

2018

Volltextzugriff (PDF)

Formation of whey protein/ κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

International dairy journal, 2007-10, Vol.17 (10), p.1161-1167

2007

Volltextzugriff (PDF)

Acid gelation of whey protein microbeads of different sizes

Dairy science & technology, 2016, Vol.96 (2), p.213-225

2016

Volltextzugriff (PDF)

Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingredients enriched in α-lactalbumin or β-lactoglobulin

Data in brief, 2024-08, Vol.55, p.110676, Article 110676

2024

Volltextzugriff (PDF)

Mechanical Properties of Membranes Composed of Gel-Phase or Fluid-Phase Phospholipids Probed on Liposomes by Atomic Force Spectroscopy

Langmuir, 2017-05, Vol.33 (21), p.5117-5126

2017

Volltextzugriff (PDF)

Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk

Journal of agricultural and food chemistry, 2003-07, Vol.51 (16), p.4652-4660

2003

Volltextzugriff (PDF)

On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk

International dairy journal, 2011-09, Vol.21 (9), p.670-678

2011

Volltextzugriff (PDF)

Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

International dairy journal, 2014-08, Vol.37 (2), p.57-63

2014

Volltextzugriff (PDF)

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

Data in brief, 2022-12, Vol.45, p.108653-108653, Article 108653

2022

Volltextzugriff (PDF)

New insight on the formation of whey protein microbeads by a microfluidic system

AIP Conference Proceedings, 2018, Vol.1927 (1)

2018

Volltextzugriff (PDF)

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Colloids and surfaces, B, Biointerfaces, 2019-10, Vol.182, p.110363-110363, Article 110363

2019

Volltextzugriff (PDF)

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

Dairy science & technology, 2011, Vol.91 (2), p.97-126

2011

Volltextzugriff (PDF)

Contribution of Surface β-Glucan Polysaccharide to Physicochemical and Immunomodulatory Properties of Propionibacterium freudenreichii

Applied and Environmental Microbiology, 2012-03, Vol.78 (6), p.1765-1775

2012

Volltextzugriff (PDF)

Characterization of Heat-Induced Changes in Skim Milk Using Asymmetrical Flow Field-Flow Fractionation Coupled with Multiangle Laser Light Scattering

Journal of agricultural and food chemistry, 2010-12, Vol.58 (24), p.12592-12601

2010

Volltextzugriff (PDF)

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

Food bioscience, 2020-08, Vol.36, p.100654, Article 100654

2020

Volltextzugriff (PDF)

1 – 25 von 84

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(75)
Mit Volltextzugriff
(77)

Publikationsform

Sprache

Englisch
(82)
Französisch
(2)

Erscheinungsjahr

n.n

Thema

Life Sciences
(66)
Science & Technology
(66)
Life Sciences & Biomedicine
(56)
Food Science & Technology
(43)
Food Engineering
(41)
Food And Nutrition
(35)
Chemistry
(29)
Biological And Medical Sciences
(25)
Fundamental And Applied Biological Sciences. Psychology
(25)
Food Industries
(24)
Milk And Cheese Industries. Ice Creams
(24)
Physical Sciences
(24)
Animals
(22)
Milk - Chemistry
(17)
Whey Protein
(16)
Heat Treatment
(15)
Agriculture
(14)
Chemistry, Applied
(14)
Micelles
(14)
Milk
(14)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane

Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time

Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts

Formation and properties of the whey protein/κ-casein complexes in heated skim milk — A review

AFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification

Young modulus of supported lipid membranes containing milk sphingomyelin in the gel, fluid or liquid-ordered phase, determined using AFM force spectroscopy

Cholesterol Decreases the Size and the Mechanical Resistance to Rupture of Sphingomyelin Rich Domains, in Lipid Bilayers Studied as a Model of the Milk Fat Globule Membrane

The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles

Life cycle assessment to quantify the environmental performance of multi-products food processing systems such as milk fractionation: Importance of subdivision and allocation

Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopy

Mechanical properties of milk sphingomyelin bilayer membranes in the gel phase: Effects of naturally complex heterogeneity, saturation and acyl chain length investigated on liposomes using AFM

Formation of whey protein/ κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

Acid gelation of whey protein microbeads of different sizes

Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingredients enriched in α-lactalbumin or β-lactoglobulin

Mechanical Properties of Membranes Composed of Gel-Phase or Fluid-Phase Phospholipids Probed on Liposomes by Atomic Force Spectroscopy

Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk

On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk

Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

New insight on the formation of whey protein microbeads by a microfluidic system

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

Contribution of Surface β-Glucan Polysaccharide to Physicochemical and Immunomodulatory Properties of Propionibacterium freudenreichii

Characterization of Heat-Induced Changes in Skim Milk Using Asymmetrical Flow Field-Flow Fractionation Coupled with Multiangle Laser Light Scattering

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

Suchergebnisse filtern