Functionality of heated milk proteins in dairy and related foods

Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.

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High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems.

Die Nahrung·1997

Whey protein concentrates and isolates: processing and functional properties.

Critical reviews in food science and nutrition·1993

Utilization of milk proteins as starting materials for other foodstuffs.

The Journal of dairy research·1979

Nomemclature of the proteins of cow's milk: fourth revision.

Journal of dairy science·1976

Chemistry of milk proteins in food processing.

Journal of dairy science·1975

By comparing the effects of Lactobacillus paracasei KL1 and BK56 strains on yogurt quality, the optimal consumption time for 2 compound fermented yogurts was determined.

Journal of dairy science·2026

Consensus design and in silico screening of GH42 β-galactosidase for enhanced catalytic hydrolysis of whey lactose.

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A systematic review: methods to measure total mixed ration uniformity.

Journal of dairy science·2026

Deep learning-based classification of wakefulness, sleep, and rumination states in dairy cows from polysomnography and RumiWatch data.

Journal of dairy science·2026

Influence of sample size, content range, and sample removal on slope and bias correction in Fourier-transform mid-infrared spectroscopy for milk fatty acids.

Journal of dairy science·2026

Skeletal muscle transcriptome alterations associated with ketosis in postpartum dairy cows.

Journal of dairy science·2026

Comparative evaluation of 14 hlyA-based loop-mediated isothermal amplification assays for the rapid detection of Listeria monocytogenes.

Frontiers in microbiology·2026

The First Global Platform for Harmonized Dietary Data: Introducing the FAOSTAT Food and Diet Domain.

The Journal of nutrition·2026

State of the Science on Ultra-processed Foods and the Ultra-processed Food Addiction Construct.

Current obesity reports·2026

Caloric content and industrial processing modulate the mental simulation of food concepts.

Psychological research·2026

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Current research in food science·2026

Understanding food behavior through territorial identity: evidence on locavorism, certification awareness, and novel food acceptance.

Frontiers in psychology·2026

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Functionality of heated milk proteins in dairy and related foods

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Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.

High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems.

Whey protein concentrates and isolates: processing and functional properties.

Utilization of milk proteins as starting materials for other foodstuffs.

Nomemclature of the proteins of cow's milk: fourth revision.

Chemistry of milk proteins in food processing.

By comparing the effects of Lactobacillus paracasei KL1 and BK56 strains on yogurt quality, the optimal consumption time for 2 compound fermented yogurts was determined.

Consensus design and in silico screening of GH42 β-galactosidase for enhanced catalytic hydrolysis of whey lactose.

A systematic review: methods to measure total mixed ration uniformity.

Deep learning-based classification of wakefulness, sleep, and rumination states in dairy cows from polysomnography and RumiWatch data.

Influence of sample size, content range, and sample removal on slope and bias correction in Fourier-transform mid-infrared spectroscopy for milk fatty acids.

Skeletal muscle transcriptome alterations associated with ketosis in postpartum dairy cows.

Comparative evaluation of 14 hlyA-based loop-mediated isothermal amplification assays for the rapid detection of Listeria monocytogenes.

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