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A collaborative study to develop a standardized food protein solubility procedure

Journal of food science, 1985-11, Vol.50 (6), p.1715-1718

1985

Volltextzugriff (PDF)

Formulation and processing of a heat stable calcium-fortified soy milk

Journal of food science, 1997-05, Vol.62 (3), p.535-538

1997

Volltextzugriff (PDF)

Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

Journal of food science, 1990-09, Vol.55 (5), p.1441-1444

1990

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Accelerated tests for predicting long-term creaming stability of infant formula emulsion systems

Food hydrocolloids, 1991-06, Vol.5 (3), p.269-280

1991

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Effects of ultra-high temperature processing on size and appearance of casein micelles in bovine milk

Journal of dairy science, 1981-09, Vol.64 (9), p.1772-1780

1981

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Isolation and partial characterization of xanthine oxidase associated with the milk fat globule membrane of cows' milk

Journal of dairy science, 1977-06, Vol.60 (6), p.841-850

1977

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Statistically reproducible evaluation of size of casein micelles in raw and processed milks

Journal of dairy science, 1981-10, Vol.64 (10), p.2025-2030

1981

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Use of Dielectric Properties to Detect Whey Protein Denaturation

The Journal of microwave power and electromagnetic energy, 2001-01, Vol.36 (3), p.179-186

2001

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Interference of lipid with determination of bovine serum albumin by electroimmunodiffusion

Journal of dairy science, 1981-08, Vol.64 (8), p.1724-1726

1981

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Homogenized milk: Is it really the culprit in dietary-induced atherosclerosis?

Journal of dairy science, 1976-08, Vol.59 (8), p.1511-1512

1976

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The effects of added proteins on the functionality of gum arabic in soft drink emulsion systems

Food hydrocolloids, 1990-09, Vol.4 (3), p.177-184

1990

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Variation of microwave dielectric properties of hydrocolloids with moisture content, temperature and stoichiometric charge

Food hydrocolloids, 1992-07, Vol.6 (3), p.315-322

1992

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Relationship of solubility of whey protein concentrates to thermal properties determined by differential scanning calorimetry

Journal of food science, 1991-09, Vol.56 (5), p.1448-1449

1991

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Seasonal Changes in the Physical and Functional Properties of Whey Protein Concentrates

Journal of dairy science, 1992-11, Vol.75 (11), p.2928-2936

1992

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Prediction of the Strength of Whey Protein Gels Based on Composition

Journal of food science, 1985-09, Vol.50 (5), p.1403-1405

1985

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Statistically Reproducible Evaluation of Size of Casein Micelles in Raw and Processed Milks1

Journal of dairy science, 1981-10, Vol.64 (10), p.2025-2030

1981

Volltextzugriff (PDF)

Effects of Ultra-High Temperature Processing on Size and Appearance of Casein Micelles in Bovine Milk1

Journal of dairy science, 1981-09, Vol.64 (9), p.1772-1780

1981

Volltextzugriff (PDF)

Interference of Lipid with Determination of Bovine Serum Albumin by Electroimmunodiffusion1

Journal of dairy science, 1981-08, Vol.64 (8), p.1724-1726

1981

Volltextzugriff (PDF)

Variation of microwave dielectric properties of hydrocolloids with moisture content, temperature and stoichiometric charge

Food hydrocolloids, 1992, Vol.6 (2), p.315-322

1992

Volltextzugriff (PDF)

Determination of the beta-Lactoglobulin, alpha-Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality

Journal of food science, 1987-01, Vol.52 (1), p.124-127

1987

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Effects of Heat Processing on the Functionality of Whey Protein Concentrates

Journal of food science, 1987-11, Vol.52 (6), p.1522-1524

1987

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Determination of the beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin of whey protein concentrates and their relationship to protein functionality

Journal of food science, 1987-01, Vol.52 (1)

1987

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The effects of compositional factors on the short-term physical stability of a concentrated infant formula

Food hydrocolloids, 1990-06, Vol.4 (2), p.95-104

1990

Volltextzugriff (PDF)

Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates

Journal of food science, 1986-01, Vol.51 (1), p.91-95

1986

Volltextzugriff (PDF)

Factors important to the gelation of whey protein concentrates

Food hydrocolloids, 1987-08, Vol.1 (4), p.277-282

1987

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A collaborative study to develop a standardized food protein solubility procedure

Formulation and processing of a heat stable calcium-fortified soy milk

Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

Accelerated tests for predicting long-term creaming stability of infant formula emulsion systems

Effects of ultra-high temperature processing on size and appearance of casein micelles in bovine milk

Isolation and partial characterization of xanthine oxidase associated with the milk fat globule membrane of cows' milk

Statistically reproducible evaluation of size of casein micelles in raw and processed milks

Use of Dielectric Properties to Detect Whey Protein Denaturation

Interference of lipid with determination of bovine serum albumin by electroimmunodiffusion

Homogenized milk: Is it really the culprit in dietary-induced atherosclerosis?

The effects of added proteins on the functionality of gum arabic in soft drink emulsion systems

Variation of microwave dielectric properties of hydrocolloids with moisture content, temperature and stoichiometric charge

Relationship of solubility of whey protein concentrates to thermal properties determined by differential scanning calorimetry

Seasonal Changes in the Physical and Functional Properties of Whey Protein Concentrates

Prediction of the Strength of Whey Protein Gels Based on Composition

Statistically Reproducible Evaluation of Size of Casein Micelles in Raw and Processed Milks1

Effects of Ultra-High Temperature Processing on Size and Appearance of Casein Micelles in Bovine Milk1

Interference of Lipid with Determination of Bovine Serum Albumin by Electroimmunodiffusion1

Variation of microwave dielectric properties of hydrocolloids with moisture content, temperature and stoichiometric charge

Determination of the beta-Lactoglobulin, alpha-Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality

Effects of Heat Processing on the Functionality of Whey Protein Concentrates

Determination of the beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin of whey protein concentrates and their relationship to protein functionality

The effects of compositional factors on the short-term physical stability of a concentrated infant formula

Compositional Factors That Affect the Emulsifying and Foaming Properties of Whey Protein Concentrates

Factors important to the gelation of whey protein concentrates

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