62 results on '"Huppertz, Thom"'
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2. Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts
3. Combined effect of ultrasonication and ohmic heating on protein functionality of Cheddar cheese
4. Quantification of phase separation in high moisture soy protein extrudates by NMR and MRI
5. Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milk
6. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages
7. Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion
8. Digestive properties of β-CN and α-La in different milk protein ingredients
9. Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles
10. Heat stability of skim milk containing various levels of micellar calcium phosphate
11. Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion
12. Effect of enzymatic dephosphorylation on caprine casein micelle structure
13. Effect of calcium-sequestering salts and heat treatment on the rheological and textural properties of acid gels from blends of skimmed buffalo and bovine milk
14. Heat-induced changes of milk protein concentrate suspensions as affected by addition of calcium sequestering salts and shearing
15. Dynamic in situ microstructure evaluation of cheese melting: Understanding structure-rheological relationships under controlled temperature sweeps
16. Influence of pH, temperature and concentration of calcium sequestering salts on the solubilisation of individual caseins and minerals from rennet casein
17. Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
18. Melting of natural cheese: A review
19. Disruption of casein micelles by calcium sequestering salts: From observations to mechanistic insights
20. Heat-induced changes in blends of skimmed buffalo and bovine milk
21. Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions
22. Identification and quantification of branched-chain fatty acids and odd-chain fatty acids of mammalian milk, dairy products, and vegetable oils using GC/TOF-MS
23. Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
24. Measuring pH of skim milk and milk permeate at ultra-high temperatures at laboratory and pilot scale
25. Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey
26. Identifying glycation hot-spots in bovine milk proteins during production and storage of skim milk powder
27. Thermal processing of buffalo milk – A review
28. Fatty acid composition and stereospecificity and sterol composition of milk fat from different species
29. Constituent fouling during heat treatment of milk: A review
30. Heat-induced changes in milk salts: A review
31. Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion
32. pH-induced changes in β-casomorphin 7 structure studied by 1H nuclear magnetic resonance and Fourier-transform infrared spectroscopy
33. Processing affects beta-casomorphin peptide formation during simulated gastrointestinal digestion in both A1 and A2 milk
34. Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows
35. In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio
36. Effect of compositional variation on physico-chemical and structural changes in infant formula during storage
37. Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin
38. Quantification of bovine α-lactalbumin in infant milk formula using LC-MS
39. Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders
40. Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix
41. Milk protein coagulation under gastric conditions: A review
42. Influence of calcium and magnesium on the secondary structure in solutions of individual caseins and binary casein mixtures
43. Salt equilibria in nutritional formulae for infants and young children
44. Effect of lactose pre-crystallisation on the physicochemical properties during storage of infant formula containing hydrolysed whey protein
45. Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders
46. Impact of calcium on the interactions between epigallocatechin-3-gallate and αS1-casein
47. Physicochemical properties of spray-dried model infant milk formula powders: Influence of whey protein-to-casein ratio
48. Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders
49. Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk
50. Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR
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