UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 339

Sortiert nach

Separation of Whey Protein Aggregates by Means of Continuous Centrifugation

Food and bioprocess technology, 2019-06, Vol.12 (6), p.1052-1067

2019

Link zum Volltext

Verfügbarkeit prüfen

Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

Food hydrocolloids, 2020-10, Vol.107, p.105981, Article 105981

2020

Link zum Volltext

Verfügbarkeit prüfen

Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review

International dairy journal, 2016-10, Vol.61, p.51-66

2016

Link zum Volltext

Verfügbarkeit prüfen

Microencapsulation of Probiotic Cells for Food Applications

Critical reviews in food science and nutrition, 2012-04, Vol.52 (4), p.291-311

2012

Link zum Volltext

Verfügbarkeit prüfen

Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H2O2

Molecules (Basel, Switzerland), 2020-06, Vol.25 (13), p.2985

2020

Link zum Volltext

Verfügbarkeit prüfen

Modeling spray drying of dairy products – Impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss

Chemical engineering science, 2016-02, Vol.141, p.315-329

2016

Link zum Volltext

Verfügbarkeit prüfen

Thermal aggregation of whey proteins under shear stress

Food hydrocolloids, 2016-05, Vol.56, p.396-404

2016

Link zum Volltext

Verfügbarkeit prüfen

Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale

Food and bioprocess technology, 2013-04, Vol.6 (4), p.1032-1043

2013

Link zum Volltext

Verfügbarkeit prüfen

Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times

Membranes (Basel), 2020-11, Vol.10 (11), p.326

2020

Link zum Volltext

Verfügbarkeit prüfen

Comparison of one‐step with two‐step production of Bacillus atrophaeus spores for use as bioindicators

MicrobiologyOpen (Weinheim), 2022-12, Vol.11 (6), p.e1332-n/a

2022

Link zum Volltext

Verfügbarkeit prüfen

Processing of raspberries to dried fruit foam: impact on major odorants

European food research & technology, 2020-12, Vol.246 (12), p.2537-2548

2020

Link zum Volltext

Verfügbarkeit prüfen

Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects

Food and bioprocess technology, 2016-07, Vol.9 (7), p.1210-1218

2016

Link zum Volltext

Verfügbarkeit prüfen

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

International dairy journal, 2009-02, Vol.19 (2), p.77-84

2009

Link zum Volltext

Verfügbarkeit prüfen

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

Foods, 2023-04, Vol.12 (8), p.1673

2023

Link zum Volltext

Verfügbarkeit prüfen

Correction to: Processing of raspberries to dried fruit foam: impact on major odorants

European food research & technology, 2021-08, Vol.247 (8), p.2123-2123

2021

Link zum Volltext

Verfügbarkeit prüfen

Preservation by lyophilization of a human intestinal microbiota: influence of the cultivation pH on the drying outcome and re‐establishment ability

Microbial biotechnology, 2022-03, Vol.15 (3), p.886-900

2022

Link zum Volltext

Verfügbarkeit prüfen

Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes

Food and bioprocess technology, 2017-04, Vol.10 (4), p.674-686

2017

Link zum Volltext

Verfügbarkeit prüfen

Structure and Stabilizing Interactions of Casein Micelles Probed by High-Pressure Light Scattering and FTIR

The journal of physical chemistry. B, 2011-03, Vol.115 (10), p.2349-2359

2011

Link zum Volltext

Verfügbarkeit prüfen

Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior

Foods, 2021-06, Vol.10 (6), p.1361

2021

Link zum Volltext

Verfügbarkeit prüfen

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

Molecules (Basel, Switzerland), 2020-09, Vol.25 (19), p.4417

2020

Link zum Volltext

Verfügbarkeit prüfen

Submerged Bioreactor Production of Geobacillus stearothermophilus ATCC 7953 Spores for Use as Bioindicators to Validate Hydrogen Peroxide Inactivation Processes

Methods and protocols, 2021-09, Vol.4 (3), p.63

2021

Link zum Volltext

Verfügbarkeit prüfen

Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects

Food and bioprocess technology, 2016-03, Vol.9 (3), p.501-510

2016

Link zum Volltext

Verfügbarkeit prüfen

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

Folia microbiologica, 2020-12, Vol.65 (6), p.1039-1050

2020

Link zum Volltext

Verfügbarkeit prüfen

Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing

Food and bioprocess technology, 2019-04, Vol.12 (4), p.575-586

2019

Link zum Volltext

Verfügbarkeit prüfen

Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices

Food and bioprocess technology, 2019-03, Vol.12 (3), p.395-408

2019

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 339

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(331)
Mit Volltextzugriff
(338)

Publikationsform

Sprache

Englisch
(327)
Japanisch
(19)
Deutsch
(13)
Russisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(284)
Life Sciences & Biomedicine
(236)
Food Science & Technology
(199)
Chemistry
(88)
Physical Sciences
(80)
Technology
(66)
Engineering
(61)
Biological And Medical Sciences
(59)
Engineering, Chemical
(58)
Fundamental And Applied Biological Sciences. Psychology
(57)
Proteins
(57)
Food Industries
(51)
Food Science
(42)
Chemistry, Applied
(41)
Milk And Cheese Industries. Ice Creams
(39)
Casein
(35)
Milk
(35)
Temperature
(35)
Β-Lactoglobulin
(34)
Whey Protein
(33)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Separation of Whey Protein Aggregates by Means of Continuous Centrifugation

Surface and foaming properties of potato proteins: Impact of protein concentration, pH value and ionic strength

Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review

Microencapsulation of Probiotic Cells for Food Applications

Effect of Sporulation Conditions Following Submerged Cultivation on the Resistance of Bacillus atrophaeus Spores against Inactivation by H2O2

Modeling spray drying of dairy products – Impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss

Thermal aggregation of whey proteins under shear stress

Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale

Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times

Comparison of one‐step with two‐step production of Bacillus atrophaeus spores for use as bioindicators

Processing of raspberries to dried fruit foam: impact on major odorants

Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects

Transglutaminase-induced caseinate gelation for the microencapsulation of probiotic cells

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

Correction to: Processing of raspberries to dried fruit foam: impact on major odorants

Preservation by lyophilization of a human intestinal microbiota: influence of the cultivation pH on the drying outcome and re‐establishment ability

Concentration of Milk and Whey by Membrane Technologies in Alternative Cascade Modes

Structure and Stabilizing Interactions of Casein Micelles Probed by High-Pressure Light Scattering and FTIR

Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior

Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange

Submerged Bioreactor Production of Geobacillus stearothermophilus ATCC 7953 Spores for Use as Bioindicators to Validate Hydrogen Peroxide Inactivation Processes

Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing

Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices

Suchergebnisse filtern