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Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples

Food and bioprocess technology, 2024-04

2024

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Orally self-disintegrating milk protein-based puffs enriched with in-process generated short chain galacto-oligosaccharides by supercritical fluid extrusion

Innovative food science & emerging technologies, 2024-06, Vol.94, p.103667, Article 103667

2024

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Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

European food research & technology, 2021-06, Vol.247 (6), p.1539-1551

2021

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Isolation, screening, characterization, and identification of alkaline protease-producing bacteria from leather industry effluent

Annals of microbiology, 2021-12, Vol.71 (1), p.1-11, Article 24

2021

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Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition

Journal of food engineering, 2009-09, Vol.94 (2), p.169-181

2009

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Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

International journal of dairy technology, 2023-11, Vol.76 (4), p.852-860

Kayihura, Joseph F.

2023

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Exploring Authentic Skim and Nonfat Dry Milk Powder Variance for the Development of Nontargeted Adulterant Detection Methods Using Near-Infrared Spectroscopy and Chemometrics

Journal of agricultural and food chemistry, 2013-10, Vol.61 (41), p.9810-9818

2013

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Antiosteoporotic Effects of Lactobacillus -Fermented Soy Skim Milk on Bone Mineral Density and the Microstructure of Femoral Bone in Ovariectomized Mice

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.7734-7742

2011

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Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules (Basel, Switzerland), 2021-04, Vol.26 (8), p.2339

2021

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Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Food and bioprocess technology, 2014-05, Vol.7 (5), p.1255-1268

2014

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Nontargeted Detection of Adulteration of Skim Milk Powder with Foreign Proteins Using UHPLC–UV

Journal of agricultural and food chemistry, 2014-06, Vol.62 (22), p.5198-5206

2014

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Comparison of Casein Micelles in Raw and Reconstituted Skim Milk

Journal of dairy science, 2007-10, Vol.90 (10), p.4543-4551

2007

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Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture

Journal of food engineering, 2009-09, Vol.94 (2), p.163-168

2009

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Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Food science & technology, 2009-12, Vol.42 (10), p.1744-1750

2009

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Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

Fermentation (Basel), 2023-11, Vol.9 (11), p.948

2023

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Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

Journal of agricultural and food chemistry, 2013-09, Vol.61 (38), p.9260-9268

2013

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association between milk and slime increases biofilm production by bovine Staphylococcus aureus

BMC veterinary research, 2015-01, Vol.11 (1), p.3-3, Article 3

2015

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Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk

Journal of food science and technology, 2022-03, Vol.59 (3), p.956-967

2022

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Impact of Diafiltration Media and Filtration Modes on Fouling and Performance in Skim Milk Microfiltration: A Comparative Study

Journal of dairy science, 2024-08

2024

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The Anti-Periodontitis Effects of Ethanol Extract Prepared Using Lactobacillus paracasei subsp. paracasei NTU 101

Nutrients, 2018-04, Vol.10 (4), p.472

2018

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The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

International journal of dairy technology, 2018-08, Vol.71 (3), p.585-592

2018

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Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Journal of dairy science, 2012-09, Vol.95 (9), p.4768-4774

2012

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Effect of Storage of Skim Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional Properties

Dairy (Basel), 2022-09, Vol.3 (3), p.565-576

2022

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Screening the Protective Agents Able to Improve the Survival of Lactic Acid Bacteria Strains Subjected to Spray Drying Using Several Key Enzymes Responsible for Carbohydrate Utilization

Microorganisms (Basel), 2024-05, Vol.12 (6), p.1094

2024

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Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Food science & nutrition, 2022-04, Vol.10 (4), p.1113-1125

2022

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Rheological Behaviors of Lactose Hydrolyzed and Unhydrolyzed Skim Milk Concentrates and Reconstituted Powder Samples

Orally self-disintegrating milk protein-based puffs enriched with in-process generated short chain galacto-oligosaccharides by supercritical fluid extrusion

Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

Isolation, screening, characterization, and identification of alkaline protease-producing bacteria from leather industry effluent

Surface composition of industrial spray-dried milk powders. 2. Effects of spray drying conditions on the surface composition

Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

Exploring Authentic Skim and Nonfat Dry Milk Powder Variance for the Development of Nontargeted Adulterant Detection Methods Using Near-Infrared Spectroscopy and Chemometrics

Antiosteoporotic Effects of Lactobacillus -Fermented Soy Skim Milk on Bone Mineral Density and the Microstructure of Femoral Bone in Ovariectomized Mice

Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Nontargeted Detection of Adulteration of Skim Milk Powder with Foreign Proteins Using UHPLC–UV

Comparison of Casein Micelles in Raw and Reconstituted Skim Milk

Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

association between milk and slime increases biofilm production by bovine Staphylococcus aureus

Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk

Impact of Diafiltration Media and Filtration Modes on Fouling and Performance in Skim Milk Microfiltration: A Comparative Study

The Anti-Periodontitis Effects of Ethanol Extract Prepared Using Lactobacillus paracasei subsp. paracasei NTU 101

The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Effect of Storage of Skim Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional Properties

Screening the Protective Agents Able to Improve the Survival of Lactic Acid Bacteria Strains Subjected to Spray Drying Using Several Key Enzymes Responsible for Carbohydrate Utilization

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

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