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International Dairy Journal
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Volume 88, Pages 1-88 (January 2019)
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1. Editorial Board
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2. Processing of high-protein yoghurt - A review
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Tác giả
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, Tom Kristian Hoffmann, Siv B. Skeie.
3. Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity
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Tác giả
Sylvia Salioni Camargo Novaes, Fiorella Balardin Hellmeister Dantas, Izabela Dutra Alvim, Ana Maria Rauen de Oliveira Miguel, Rosa Maria Vercelino Alves.
4. Physicochemical traits and sensory quality of commercial butter produced in the Azores
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Tác giả
Célia C.G. Silva, Sofia P.M. Silva, José A.M. Prates, Rui J.B. Bessa, Oldemiro A. Rego.
5. Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content
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Tác giả
Isaya Appelesy Ketto, Ahmed Abdelghani, Anne-Grethe Johansen, Jorun Øyaas, Siv B. Skeie.
6. Interaction between calcium and casein hydrolysates: Stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes
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Ricardo Troncoso Recio, Nelson P. Guerra, Ana Torrado, Leif H. Skibsted.
7. Composition, microstructure and chemical interactions during the production stages of Mozzarella cheese
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Mônica Correia Gonçalves, Haíssa Roberta Cardarelli.
8. Effects of spray drying process conditions on the quality properties of microencapsulated cream powder
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Ahsen Burcin Himmetagaoglu, Zafer Erbay.
9. Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays
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M. Pescuma, E.M. Hébert, G. Font, L. Saavedra, F. Mozzi.
10. Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment
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Tác giả
Zhanmei Jiang, Chunyan Wang, Tong Li, Dongxue Sun, Zhishen Mu.
