UB Paderborn / Katalog / Suche / in CDI

Chemical, microbiological and sensory properties of plain nonfat yogurt

Journal of food science, 1993-09, Vol.58 (5), p.991-995

1993

Volltextzugriff (PDF)

Partial replacement of egg white proteins with whey proteins in angel food cakes

Journal of food science, 1996-09, Vol.61 (5), p.1085-1093

1996

Volltextzugriff (PDF)

Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product

Journal of food science, 1996-03, Vol.61 (2), p.331-336

1996

Volltextzugriff (PDF)

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)

Functionality of Heated Milk Proteins in Dairy and Related Foods

Journal of dairy science, 1985-10, Vol.68 (10), p.2773-2781

Morr, C.V.

1985

Volltextzugriff (PDF)

Partial deacidification and demineralization of cottage cheese whey by nanofiltration

Journal of food science, 1997-03, Vol.62 (2), p.338-341

1997

Volltextzugriff (PDF)

Chemical pretreatment and microfiltration for making delipidized whey protein concentrate

Journal of food science, 1995-03, Vol.60 (2), p.221-226

1995

Volltextzugriff (PDF)

Gelation properties of lipid-reduced, and calcium-reduced whey protein concentrates

Journal of food science, 1995-07, Vol.60 (4), p.731-737

1995

Volltextzugriff (PDF)

Microencapsulation Properties of Gum Arabic and Several Food Proteins: Spray-Dried Orange Oil Emulsion Particles

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1314-1320

1996

Volltextzugriff (PDF)

Comparison of milk-based and soymilk-based yogurt

Journal of food science, 1990-03, Vol.55 (2), p.532-536

1990

Volltextzugriff (PDF)

Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates

Journal of food science, 1995-07, Vol.60 (4), p.738-741

1995

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

Volltextzugriff (PDF)

Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk

Journal of food science, 2008-11, Vol.73 (9), p.C639-C647

2008

Volltextzugriff (PDF)

Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations

Journal of food science, 1996-09, Vol.61 (5), p.899-905

1996

Volltextzugriff (PDF)

Beneficial and Adverse Effects of Water-Protein Interactions in Selected Dairy Products

Journal of dairy science, 1989-02, Vol.72 (2), p.575-580

Morr, C.V.

1989

Volltextzugriff (PDF)

Gelation of commercial whey protein concentrates: effect of removal of low-molecular-weight components

Journal of food science, 1992-03, Vol.57 (2), p.427-432

1992

Volltextzugriff (PDF)

Fixation and staining milkfat globules in cream for transmission and scanning electron microscopy

Journal of food science, 1992-07, Vol.57 (4), p.887-891

1992

Volltextzugriff (PDF)

Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes

Food science & technology, 2003-01, Vol.36 (1), p.83-90

2003

Volltextzugriff (PDF)

Microencapsulation Properties of Gum Arabic and Several Food Proteins: Liquid Orange Oil Emulsion Particles

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1308-1313

1996

Volltextzugriff (PDF)

Effect of whey pretreatment on composition and functional properties of whey protein concentrate

Journal of food science, 1989-01, Vol.54 (1), p.25-29

1989

Volltextzugriff (PDF)

Effect of heating and elevated temperature storage on cheese whey

Journal of food science, 1990-07, Vol.55 (4), p.1177-1177

Morr, C.V. (Ohio State Univ., Columbus, OH)

1990

Volltextzugriff (PDF)

Fixation staining methods for examining microstructure in whipped cream by electron microscopy

Journal of food science, 1993, Vol.58 (1), p.124-127

1993

Volltextzugriff (PDF)

In vitro digestibility of phytate-reduced and phenolics-reduced soy protein isolates

Journal of food science, 1987-03, Vol.52 (2), p.325-327

1987

Volltextzugriff (PDF)

Dynamic headspace analysis of light activated flavor in milk

International dairy journal, 1996, Vol.6 (2), p.185-193

1996

Volltextzugriff (PDF)

Whey utilization

Morr, C.V. (Department of Food Science and Technology, Ohio State University, Columbus, OH 43210-1097 (USA))

1992

Volltextzugriff (PDF)

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Chemical, microbiological and sensory properties of plain nonfat yogurt

Partial replacement of egg white proteins with whey proteins in angel food cakes

Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product

A collaborative study to develop a standardized food protein solubility procedure

Functionality of Heated Milk Proteins in Dairy and Related Foods

Partial deacidification and demineralization of cottage cheese whey by nanofiltration

Chemical pretreatment and microfiltration for making delipidized whey protein concentrate

Gelation properties of lipid-reduced, and calcium-reduced whey protein concentrates

Microencapsulation Properties of Gum Arabic and Several Food Proteins: Spray-Dried Orange Oil Emulsion Particles

Comparison of milk-based and soymilk-based yogurt

Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates

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

Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk

Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations

Beneficial and Adverse Effects of Water-Protein Interactions in Selected Dairy Products

Gelation of commercial whey protein concentrates: effect of removal of low-molecular-weight components

Fixation and staining milkfat globules in cream for transmission and scanning electron microscopy

Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes

Microencapsulation Properties of Gum Arabic and Several Food Proteins: Liquid Orange Oil Emulsion Particles

Effect of whey pretreatment on composition and functional properties of whey protein concentrate

Effect of heating and elevated temperature storage on cheese whey

Fixation staining methods for examining microstructure in whipped cream by electron microscopy

In vitro digestibility of phytate-reduced and phenolics-reduced soy protein isolates

Dynamic headspace analysis of light activated flavor in milk

Whey utilization

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