11 results
Molecular self-assembly of partially hydrolysed α-lactalbumin resulting in strong gels with a novel microstructure
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- Journal:
- Journal of Dairy Research / Volume 68 / Issue 2 / May 2001
- Published online by Cambridge University Press:
- 06 August 2001, pp. 277-286
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- May 2001
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Effect of partial hydrolysis with an immobilized proteinase on thermal gelation properties of β-lactoglobulin B
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- Journal:
- Journal of Dairy Research / Volume 67 / Issue 4 / November 2000
- Published online by Cambridge University Press:
- 02 January 2001, pp. 597-608
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- November 2000
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Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems
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- Journal:
- Journal of Dairy Research / Volume 67 / Issue 3 / August 2000
- Published online by Cambridge University Press:
- 19 October 2000, pp. 403-413
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- August 2000
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Relation between sensory texture analysis and rheological properties of stirred yogurt
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- Journal:
- Journal of Dairy Research / Volume 66 / Issue 4 / November 1999
- Published online by Cambridge University Press:
- 01 November 1999, pp. 609-618
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- November 1999
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Kinetics of the renneting reaction followed by measurement of turbidity as a function of wavelength
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- Journal:
- Journal of Dairy Research / Volume 65 / Issue 4 / November 1998
- Published online by Cambridge University Press:
- 01 November 1998, pp. 545-554
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- November 1998
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Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet
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- Journal:
- Journal of Dairy Research / Volume 65 / Issue 4 / November 1998
- Published online by Cambridge University Press:
- 01 November 1998, pp. 665-674
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- November 1998
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Effect of rennet concentration and method of coagulation on the texture of Feta cheeses made from ultrafiltered bovine milk
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- Journal:
- Journal of Dairy Research / Volume 65 / Issue 4 / November 1998
- Published online by Cambridge University Press:
- 01 November 1998, pp. 653-663
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- November 1998
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Relationship between rheological properties and degree of κ-casein proteolysis during renneting of milk
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- Journal:
- Journal of Dairy Research / Volume 64 / Issue 4 / November 1997
- Published online by Cambridge University Press:
- 01 November 1997, pp. 541-549
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- November 1997
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Image analysis applied to electron micrographs of stirred yogurt
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- Journal:
- Journal of Dairy Research / Volume 64 / Issue 1 / February 1997
- Published online by Cambridge University Press:
- 01 February 1997, pp. 135-143
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- February 1997
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Application of numerical analysis to a number of models for chymosin-induced coagulation of casein micelles
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- Journal:
- Journal of Dairy Research / Volume 63 / Issue 2 / May 1996
- Published online by Cambridge University Press:
- 01 June 2009, pp. 223-232
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- May 1996
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Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese
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- Journal:
- Journal of Dairy Research / Volume 54 / Issue 3 / August 1987
- Published online by Cambridge University Press:
- 01 June 2009, pp. 437-446
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- August 1987
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