-
1
-
-
0004081112
-
-
Association of Official Analytical Chemists, Washington, DC
-
AOAC (1984). Official Methods of Analysis, 14th edn. Association of Official Analytical Chemists, Washington, DC.
-
(1984)
Official Methods of Analysis, 14th Edn.
-
-
-
2
-
-
0025440642
-
Effect of emulsifiers and fortification methods on light stability of vitamin A in milk
-
Bartholomew, B.P. & Ogden, L.V. (1990). Effect of emulsifiers and fortification methods on light stability of vitamin A in milk. J. Dairy Sci., 73, 1485-1488.
-
(1990)
J. Dairy Sci.
, vol.73
, pp. 1485-1488
-
-
Bartholomew, B.P.1
Ogden, L.V.2
-
3
-
-
0003084655
-
Chemical and physical methods
-
Ch. 18. Washington, DC
-
Case, R. A., Bradley, R. L. & Williams, R. R. (1985). Chemical and physical methods. In Standard Methods for the Examination of Dairy Products, 15th edn., Ch. 18. Washington, DC.
-
(1985)
Standard Methods for the Examination of Dairy Products, 15th Edn.
-
-
Case, R.A.1
Bradley, R.L.2
Williams, R.R.3
-
4
-
-
0002432336
-
Amino acids, peptides, and proteins
-
Ch. 5, ed. O. R. Fennema. Marcel Dekker, New York
-
Cheftel, J. C., Cuq, J. L. & Lorient, D. (1985). Amino acids, peptides, and proteins. In Food Chemistry, Ch. 5, ed. O. R. Fennema. Marcel Dekker, New York.
-
(1985)
Food Chemistry
-
-
Cheftel, J.C.1
Cuq, J.L.2
Lorient, D.3
-
5
-
-
84972058240
-
Milkfat globule membrane in homogenized cream
-
Darling, D.F. & Butcher, D.W. (1978). Milkfat globule membrane in homogenized cream. J. Dairy Res., 45, 197-208.
-
(1978)
J. Dairy Res.
, vol.45
, pp. 197-208
-
-
Darling, D.F.1
Butcher, D.W.2
-
6
-
-
0011390635
-
Light-induced destruction of vitamin A in milk
-
deMan, J.M. (1981). Light-induced destruction of vitamin A in milk. J. Dairy Sci., 64, 2031-2032.
-
(1981)
J. Dairy Sci.
, vol.64
, pp. 2031-2032
-
-
DeMan, J.M.1
-
7
-
-
85030289978
-
sl-casein and β-casein in oil-in-water emulsions
-
eds. J. M. deMan, R. D. Bee, P. Richmond & J. Mingins. Royal Society of Chemistry, Thomas Graham House, Cambridge, UK
-
sl-casein and β-casein in oil-in-water emulsions. In Food Colloids, eds. J. M. deMan, R. D. Bee, P. Richmond & J. Mingins. Royal Society of Chemistry, Thomas Graham House, Cambridge, UK.
-
(1989)
Food Colloids
-
-
Dickinson, E.1
Rolfe, S.E.2
Dalgleish, D.G.3
-
8
-
-
0000254388
-
Protein displacement from the emulsion droplet surface by oil-soluble and water-soluble surfactants
-
Dickinson, E. & Tanai, S. (1992). Protein displacement from the emulsion droplet surface by oil-soluble and water-soluble surfactants. J. Agric. Food Chem., 40, 179-183.
-
(1992)
J. Agric. Food Chem.
, vol.40
, pp. 179-183
-
-
Dickinson, E.1
Tanai, S.2
-
9
-
-
0011437184
-
-
Ph.D. Thesis, University of Minnesota, MN
-
Dybing, S. T. (1994). Effect of whey protein incorporation into cheddar cheese using ultrafiltration techniques on product yield, body, and texture. Ph.D. Thesis, University of Minnesota, MN.
-
(1994)
Effect of Whey Protein Incorporation into Cheddar Cheese Using Ultrafiltration Techniques on Product Yield, Body, and Texture
-
-
Dybing, S.T.1
-
10
-
-
0019331472
-
Spectroscopic characterization of β-lactoglobulin-retinol complex
-
Fugate, R.D. & Song, P.S. (1980). Spectroscopic characterization of β-lactoglobulin-retinol complex. Biochim. Biophys. Acta, 625, 28-42.
-
(1980)
Biochim. Biophys. Acta
, vol.625
, pp. 28-42
-
-
Fugate, R.D.1
Song, P.S.2
-
11
-
-
85043516782
-
Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions
-
Hunt, J.A. & Dalgleish, D.G. (1994). Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions. Food Hydrocoll., 82, 175-187.
-
(1994)
Food Hydrocoll.
, vol.82
, pp. 175-187
-
-
Hunt, J.A.1
Dalgleish, D.G.2
-
12
-
-
0038261721
-
Thermodynamics of interfacial films in food emulsions
-
ed. M. El-Nokaly & D. Cornell. American Chemical Society, Washington, DC
-
Krog, N. (1991). Thermodynamics of interfacial films in food emulsions. In Microemulsions and Emulsions in Foods, ed. M. El-Nokaly & D. Cornell. American Chemical Society, Washington, DC.
-
(1991)
Microemulsions and Emulsions in Foods
-
-
Krog, N.1
-
13
-
-
0014949207
-
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
-
Laemmli, U.K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680-685.
-
(1970)
Nature
, vol.227
, pp. 680-685
-
-
Laemmli, U.K.1
-
14
-
-
75149137932
-
Nature et propriétés de la liason vitamine A-caséine
-
Lietaer, E., Poiffat, A. & Adrian, J. (1991). Nature et propriétés de la liason vitamine A-caséine. Lebensm.-Wiss. u.-Technol., 24, 39-45.
-
(1991)
Lebensm.-Wiss. U.-technol.
, vol.24
, pp. 39-45
-
-
Lietaer, E.1
Poiffat, A.2
Adrian, J.3
-
15
-
-
0000571892
-
Isolation and composition of milk fat globule membrane material. II. From homogenized and ultra heat treated milks
-
McPherson, A.V. Dash, M.C. & Kitchen, B.J. (1984). Isolation and composition of milk fat globule membrane material. II. From homogenized and ultra heat treated milks. J. Dairy Res., 51, 289-297.
-
(1984)
J. Dairy Res.
, vol.51
, pp. 289-297
-
-
McPherson, A.V.1
Dash, M.C.2
Kitchen, B.J.3
-
16
-
-
84985200461
-
Butter oil emulsification with milk-derived membrane and protein fractions
-
Oehlmann, S.M., Duncan, S.E. & Keenan, T.W. (1994). Butter oil emulsification with milk-derived membrane and protein fractions. J. Food Sci., 591, 53-56.
-
(1994)
J. Food Sci.
, vol.591
, pp. 53-56
-
-
Oehlmann, S.M.1
Duncan, S.E.2
Keenan, T.W.3
-
17
-
-
0000873734
-
The membranes of recombined fat globules. 2 Composition
-
Oortwijn, H. & Walstra, P. (1979). The membranes of recombined fat globules. 2 Composition. Neth. Milk Dairy J., 33, 134-154.
-
(1979)
Neth. Milk Dairy J.
, vol.33
, pp. 134-154
-
-
Oortwijn, H.1
Walstra, P.2
-
18
-
-
0022655551
-
A method for isolation of milk fat globules
-
Patton, S. & Hutson, G.E. (1986). A method for isolation of milk fat globules. Lipids, 212, 170-174.
-
(1986)
Lipids
, vol.212
, pp. 170-174
-
-
Patton, S.1
Hutson, G.E.2
-
20
-
-
0000202742
-
Evaluation of the particle size of fat globules in a milk model emulsion by Photon Correlation Spectroscopy
-
Robin, O. & Paquin, P. (1991). Evaluation of the particle size of fat globules in a milk model emulsion by Photon Correlation Spectroscopy. J. Dairy Sci., 74, 2440-2447.
-
(1991)
J. Dairy Sci.
, vol.74
, pp. 2440-2447
-
-
Robin, O.1
Paquin, P.2
-
21
-
-
0002429127
-
Association of caseins and casein micelle structure
-
ed. P. F. Fox. Applied Science, New York
-
Schmidt, D. G. (1983). Association of caseins and casein micelle structure. In Developments in Dairy Chemistry - 1, ed. P. F. Fox. Applied Science, New York.
-
(1983)
Developments in Dairy Chemistry - 1
-
-
Schmidt, D.G.1
-
23
-
-
84986812871
-
Einigie versuche zur bestimmung der grezflachenkonzentration von milchproteinen in 50% igen o/w-emulsionen
-
Todt, V.K. (1976). Einigie versuche zur bestimmung der grezflachenkonzentration von milchproteinen in 50% igen O/W-emulsionen. Milchwissenschaft, 312, 83-84.
-
(1976)
Milchwissenschaft
, vol.312
, pp. 83-84
-
-
Todt, V.K.1
-
24
-
-
84985200589
-
Functional characteristics of protein stabilized emulsions: Emulsifying behavior of proteins in a sonifier
-
Tornberg, E. (1980). Functional characteristics of protein stabilized emulsions: emulsifying behavior of proteins in a sonifier. J. Food Sci., 45, 1662-1668.
-
(1980)
J. Food Sci.
, vol.45
, pp. 1662-1668
-
-
Tornberg, E.1
-
26
-
-
0023282754
-
Variability in true protein, casein, nonprotein nitrogen, and proteolysis in high and low somatic cell milks
-
Veridi, R.J., Barbano, D.M., Dellavalle, M.E. & Senyk, G.F. (1987). Variability in true protein, casein, nonprotein nitrogen, and proteolysis in high and low somatic cell milks. J. Dairy Sci., 70, 230-242.
-
(1987)
J. Dairy Sci.
, vol.70
, pp. 230-242
-
-
Veridi, R.J.1
Barbano, D.M.2
Dellavalle, M.E.3
Senyk, G.F.4
-
27
-
-
0000456465
-
The membranes of recombined fat globules. 3 Mode of formation
-
Walstra, P. & Oortwijn, H. (1982). The membranes of recombined fat globules. 3 Mode of formation. Neth. Milk Dairy J., 36, 103-113.
-
(1982)
Neth. Milk Dairy J.
, vol.36
, pp. 103-113
-
-
Walstra, P.1
Oortwijn, H.2
-
28
-
-
0027633555
-
Characteristics of β-Lactoglobulin binding to all-trans retinal moiety covalently immobilized on celite™
-
Wang, Q. & Swaisgood, H.E. (1993). Characteristics of β-Lactoglobulin binding to all-trans retinal moiety covalently immobilized on celite™. J. Dairy Sci., 76, 1895-1901.
-
(1993)
J. Dairy Sci.
, vol.76
, pp. 1895-1901
-
-
Wang, Q.1
Swaisgood, H.E.2
-
29
-
-
0011489719
-
Effect of carrier type and amount on vitamin A light degradation in fortified lowfat and skim milks
-
Zahar, M., Smith, D.E. & Warthesen, J.J. (1986). Effect of carrier type and amount on vitamin A light degradation in fortified lowfat and skim milks. J. Dairy Sci., 69, 2038-2044.
-
(1986)
J. Dairy Sci.
, vol.69
, pp. 2038-2044
-
-
Zahar, M.1
Smith, D.E.2
Warthesen, J.J.3
-
30
-
-
0023072080
-
Factors related to the light stability of vitamin A in various carriers
-
Zahar, M., Smith, D.E. & Warthesen, J.J. (1987). Factors related to the light stability of vitamin A in various carriers. J. Dairy Sci., 70, 13-19.
-
(1987)
J. Dairy Sci.
, vol.70
, pp. 13-19
-
-
Zahar, M.1
Smith, D.E.2
Warthesen, J.J.3
|