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kw.\*:("Micellar casein")

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The effect of protein concentration and heat treatment temperature on micellar casein—soy protein mixturesBELICIU, Cosmin M; MORARU, Carmen I.Food hydrocolloids. 2011, Vol 25, Num 6, pp 1448-1460, issn 0268-005X, 13 p.Article

A study of fouling during long-term fractionation of functional peptides by means of cross-flow ultrafiltration and cross-flow electro membrane filtrationHOLDER, Aline; WEIK, Julia; HINRICHS, Jörg et al.Journal of membrane science (Print). 2013, Vol 446, pp 440-448, issn 0376-7388, 9 p.Article

Stability of β-lactoglobulin/micellar casein mixtures on heating in simulated milk ultrafiltrate at pH 6.0MOUNSEY, John S; O'KENNEDY, Brendan T.International journal of dairy technology. 2009, Vol 62, Num 4, pp 493-499, issn 1364-727X, 7 p.Article

Effect of dairy powder rehydration state on gel formation during yogurt processKARAM, Marie Celeste; GAIANI, Claire; BARBAR, Reine et al.Journal of dairy research. 2012, Vol 79, Num 3, pp 280-286, issn 0022-0299, 7 p.Article

Control of heat-induced aggregation of whey proteins using caseinO'KENNEDY, Brendan T; MOUNSEY, John S.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 15, pp 5637-5642, issn 0021-8561, 6 p.Article

Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperatureSAUER, A; DOEHNER, I; MORARU, C. I et al.Journal of dairy science. 2012, Vol 95, Num 10, pp 5569-5579, issn 0022-0302, 11 p.Article

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