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Thom Huppertz

Showing results (11-20 of 76) with videos related to

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Critical Reviews in Food Science and Nutrition|May 25, 2022
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesisAstrid M H Horstman, Thom Huppertz
Foods (Basel, Switzerland)|August 23, 2020
Unravelling Conformational Aspects of Milk Protein Structure-Contributions from Nuclear Magnetic Resonance StudiesTatijana Markoska, Todor Vasiljevic, Thom Huppertz
Foods (Basel, Switzerland)|January 17, 2024
Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and PapainSurjit Kaur, Todor Vasiljevic, Thom Huppertz
Foods (Basel, Switzerland)|December 17, 2024
Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein IsolateRui Yu, Thom Huppertz, Todor Vasiljevic
Journal of Agricultural and Food Chemistry|August 3, 2006
Disruption and reassociation of casein micelles under high pressure: influence of milk serum composition and casein micelle concentrationThom Huppertz, Cornelis G de Kruif
Foods (Basel, Switzerland)|August 28, 2025
Effect of Shear and pH on Heat-Induced Changes in Faba Bean ProteinsRui Yu, Thom Huppertz, Todor Vasiljevic
Foods (Basel, Switzerland)|October 28, 2023
Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein ConcentratesSurjit Kaur, Todor Vasiljevic, Thom Huppertz
The Journal of Dairy Research|August 2, 2012
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibriaKatharina Hinz, Thom Huppertz, Alan L Kelly
The Journal of Dairy Research|January 30, 2008
Reformation of casein particles from alkaline-disrupted casein micellesThom Huppertz, Betsy Vaia, Mary A Smiddy
Journal of Agricultural and Food Chemistry|April 11, 2012
Casein micelles: size distribution in milks from individual cowsC G Kees de Kruif, Thom Huppertz
Pageof 8

Showing results (11-20 of 76) with videos related to

Sort By:
Pageof 8
Critical Reviews in Food Science and Nutrition|May 25, 2022
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesisAstrid M H Horstman, Thom Huppertz
Foods (Basel, Switzerland)|August 23, 2020
Unravelling Conformational Aspects of Milk Protein Structure-Contributions from Nuclear Magnetic Resonance StudiesTatijana Markoska, Todor Vasiljevic, Thom Huppertz
Foods (Basel, Switzerland)|January 17, 2024
Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and PapainSurjit Kaur, Todor Vasiljevic, Thom Huppertz
Foods (Basel, Switzerland)|December 17, 2024
Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein IsolateRui Yu, Thom Huppertz, Todor Vasiljevic
Journal of Agricultural and Food Chemistry|August 3, 2006
Disruption and reassociation of casein micelles under high pressure: influence of milk serum composition and casein micelle concentrationThom Huppertz, Cornelis G de Kruif
Foods (Basel, Switzerland)|August 28, 2025
Effect of Shear and pH on Heat-Induced Changes in Faba Bean ProteinsRui Yu, Thom Huppertz, Todor Vasiljevic
Foods (Basel, Switzerland)|October 28, 2023
Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein ConcentratesSurjit Kaur, Todor Vasiljevic, Thom Huppertz
The Journal of Dairy Research|August 2, 2012
Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibriaKatharina Hinz, Thom Huppertz, Alan L Kelly
The Journal of Dairy Research|January 30, 2008
Reformation of casein particles from alkaline-disrupted casein micellesThom Huppertz, Betsy Vaia, Mary A Smiddy
Journal of Agricultural and Food Chemistry|April 11, 2012
Casein micelles: size distribution in milks from individual cowsC G Kees de Kruif, Thom Huppertz
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