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Journal of Dairy Science
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June 21, 2016
Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions
Z Zhao, M Corredig
Journal of Dairy Science
|
March 28, 2017
Invited review: Milk phospholipid vesicles, their colloidal properties, and potential as delivery vehicles for bioactive molecules
E Arranz, M Corredig
Journal of Agricultural and Food Chemistry
|
August 24, 2000
Role of cations in the catalysis of thermostable pectinmethylesterase extracted from Marsh grapefruit pulp
M Corredig, L Wicker
Journal of Dairy Science
|
July 16, 2014
Calcium release from milk concentrated by ultrafiltration and diafiltration
Y Li, M Corredig
Food Chemistry
|
July 23, 2013
Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone
A Grygorczyk, M Corredig
Journal of Dairy Science
|
December 4, 2014
Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing
P Krishnankutty Nair, M Corredig
JDS Communications
|
November 7, 2022
Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
P Krishnankutty Nair, M Corredig
Food Chemistry
|
December 16, 2017
Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
S Rahimi Yazdi, M Corredig
Journal of Dairy Science
|
August 21, 2012
Short communication: isolation of a whey fraction rich in α-lactalbumin from skim milk using tangential flow ultrafiltration
B Holland, J Kackmar, M Corredig
Journal of Dairy Science
|
August 14, 2018
Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates
I R T Renhe, M Corredig
Page
of 6
Search research articles
Search
Showing results (1-10 of 55) with videos related to
Sort By:
Page
of 6
Journal of Dairy Science
|
June 21, 2016
Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions
Z Zhao, M Corredig
Journal of Dairy Science
|
March 28, 2017
Invited review: Milk phospholipid vesicles, their colloidal properties, and potential as delivery vehicles for bioactive molecules
E Arranz, M Corredig
Journal of Agricultural and Food Chemistry
|
August 24, 2000
Role of cations in the catalysis of thermostable pectinmethylesterase extracted from Marsh grapefruit pulp
M Corredig, L Wicker
Journal of Dairy Science
|
July 16, 2014
Calcium release from milk concentrated by ultrafiltration and diafiltration
Y Li, M Corredig
Food Chemistry
|
July 23, 2013
Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone
A Grygorczyk, M Corredig
Journal of Dairy Science
|
December 4, 2014
Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing
P Krishnankutty Nair, M Corredig
JDS Communications
|
November 7, 2022
Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
P Krishnankutty Nair, M Corredig
Food Chemistry
|
December 16, 2017
Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study
S Rahimi Yazdi, M Corredig
Journal of Dairy Science
|
August 21, 2012
Short communication: isolation of a whey fraction rich in α-lactalbumin from skim milk using tangential flow ultrafiltration
B Holland, J Kackmar, M Corredig
Journal of Dairy Science
|
August 14, 2018
Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates
I R T Renhe, M Corredig
Page
of 6