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Foods (Basel, Switzerland)
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September 28, 2021
Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation
Thomas C France, Alan L Kelly, Shane V Crowley, et al.
Food Research International (Ottawa, Ont.)
|
September 27, 2019
Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization
Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, et al.
Biochimica Et Biophysica Acta
|
January 18, 2006
High pressure-induced changes in bovine milk proteins: a review
Thom Huppertz, Patrick F Fox, Kees G de Kruif, et al.
Journal of Dairy Science
|
October 16, 2024
Dairy Foods: A Matrix for Human Health and Precision Nutrition-The relevance of a potential bioactive ingredient; The milk fat globule membrane
Leia Wilmot, Celeste Miller, Isha Patil, et al.
Colloids and Surfaces. B, Biointerfaces
|
November 26, 2018
Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes
Shane V Crowley, Alan L Kelly, James A O'Mahony, et al.
Journal of Dairy Science
|
June 21, 2016
Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula
Grace M Kelly, James A O'Mahony, Alan L Kelly, et al.
Food Chemistry
|
March 1, 2020
Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin
Giovanni Barone, Cian Moloney, Jonathan O'Regan, et al.
The Journal of Dairy Research
|
February 28, 2012
Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk
Katharina Hinz, Paula M O'Connor, Thom Huppertz, et al.
Journal of Proteomics
|
June 30, 2023
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics
Yao Zhu, Ruth M Hamill, Anne Maria Mullen, et al.
Journal of Agricultural and Food Chemistry
|
November 3, 2016
Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure
Wei Lu, Alan L Kelly, Pierce Maguire, et al.
Page
of 10
Search research articles
Search
Showing results (41-50 of 93) with videos related to
Sort By:
Page
of 10
Foods (Basel, Switzerland)
|
September 28, 2021
Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation
Thomas C France, Alan L Kelly, Shane V Crowley, et al.
Food Research International (Ottawa, Ont.)
|
September 27, 2019
Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization
Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, et al.
Biochimica Et Biophysica Acta
|
January 18, 2006
High pressure-induced changes in bovine milk proteins: a review
Thom Huppertz, Patrick F Fox, Kees G de Kruif, et al.
Journal of Dairy Science
|
October 16, 2024
Dairy Foods: A Matrix for Human Health and Precision Nutrition-The relevance of a potential bioactive ingredient; The milk fat globule membrane
Leia Wilmot, Celeste Miller, Isha Patil, et al.
Colloids and Surfaces. B, Biointerfaces
|
November 26, 2018
Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes
Shane V Crowley, Alan L Kelly, James A O'Mahony, et al.
Journal of Dairy Science
|
June 21, 2016
Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula
Grace M Kelly, James A O'Mahony, Alan L Kelly, et al.
Food Chemistry
|
March 1, 2020
Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin
Giovanni Barone, Cian Moloney, Jonathan O'Regan, et al.
The Journal of Dairy Research
|
February 28, 2012
Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk
Katharina Hinz, Paula M O'Connor, Thom Huppertz, et al.
Journal of Proteomics
|
June 30, 2023
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics
Yao Zhu, Ruth M Hamill, Anne Maria Mullen, et al.
Journal of Agricultural and Food Chemistry
|
November 3, 2016
Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure
Wei Lu, Alan L Kelly, Pierce Maguire, et al.
Page
of 10