393 results on '"Corredig, M."'
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2. Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources
3. Chemical testing of mechanically recycled polyethylene terephthalate for food packaging in the European Union
4. Downregulation of Salmonella Virulence Gene Expression During Invasion of Epithelial Cells Treated with Lactococcus lactis subsp. cremoris JFR1 Requires OppA
5. Enzymatic Coagulation of Milk
6. Addition of glycerol to lactating cow diets stimulates dry matter intake and milk protein yield to a greater extent than addition of corn grain
7. Prediction of milk fatty acid content with mid-infrared spectroscopy in Canadian dairy cattle using differently distributed model development sets
8. Invited review: Milk phospholipid vesicles, their colloidal properties, and potential as delivery vehicles for bioactive molecules
9. Heritabilities of measured and mid-infrared predicted milk fat globule size, milk fat and protein percentages, and their genetic correlations
10. Variation in fat globule size in bovine milk and its prediction using mid-infrared spectroscopy
11. Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions
12. Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells
13. Short communication: Variation of total immunoglobulin G and β-lactoglobulin concentrations in colostrum and milk from Canadian Holsteins classified as high, average, or low immune responders
14. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates
15. Pulsed electric field processing preserves the antiproliferative activity of the milk fat globule membrane on colon carcinoma cells
16. Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: Differences between milk concentration using ultrafiltration and osmotic stressing
17. Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk
18. Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions
19. Calcium release from milk concentrated by ultrafiltration and diafiltration
20. Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix
21. Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material
22. Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone
23. A Better Understanding of the Factors Affecting In vitro Lipolysis Using Static Mono-compartmental Models
24. Improved Bioavailability of Supercritical Rosemary Extract Through Encapsulation in Different Delivery Systems After In Vitro Digestion
25. Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
26. Bioefficacy of Tea Catechins Associated with Milk Caseins Tested Using Different In Vitro Digestion Models
27. Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
28. Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products
29. Interactions between whey protein isolate and soy protein fractions at oil-water interfaces: Effects of heat and concentration of protein in the aqueous phase
30. Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method
31. Liposomes as food ingredients and nutraceutical delivery systems
32. Milk Lipids | Buttermilk and Milk Fat Globule Membrane Fractions
33. Soy Protein Functionality
34. Soy Protein Functionality: Emulsion and Gels
35. Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy
36. Contributor contact details
37. Molecular understanding of the interaction of dairy proteins with other food biopolymers
38. Diffusing Wave Spectroscopy Studies of Rennet-Induced Gelation of Milk in the Presence of Pectin
39. Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion
40. Effect of milk protein composition and amount of β-casein on growth performance, gut hormones, and inflammatory cytokines in an in vivo piglet model
41. Downregulation of Salmonella Virulence Gene Expression During Invasion of Epithelial Cells Treated with Lactococcus lactis subsp. cremoris JFR1 Requires OppA
42. Effect of fermented milk from Lactococcus lactis ssp. cremoris strain JFR1 on Salmonella invasion of intestinal epithelial cells
43. Phenotypic investigation of fine milk components in bovine milk and their prediction using mid-infrared spectroscopy
44. Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity ofin vitrodigestates
45. Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates
46. Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates
47. Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration
48. 462 Fractionated dairy cow milk β-Casein enhances affinity of the jejunal alkaline phosphatase for hydrolyzing ATP in piglets fed liquid formulas
49. In vitro uptake and immune functionality of digested Rosemary extract delivered through food grade vehicles
50. Interactions of Beta-lactoglobulin and high-methoxyl pectins in acidified systems
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