Ghent University Academic Bibliography

Your filters: cql: author="Kerkaert, Barbara" or (type any "bookEditor issueEditor" and editor="Kerkaert, Barbara")

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Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

Chak Ming To (UGent) , Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2022) INTERNATIONAL DAIRY JOURNAL. 129.
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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert (UGent) , Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2022) Pekelverlies of winst? Ins & outs van pekelen - Voorjaarssymposium 2022.
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- Journal Article
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Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

Chak Ming To (UGent) , Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2022) INTERNATIONAL DAIRY JOURNAL. 128.
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Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella

Chak Ming To (UGent) , Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren (UGent) and Tim Guinee

(2021) NIZO Dairy Conference, 12th, Abstracts.
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- Conference Paper
- C3
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Variations in the biochemical and functional properties of industrial low-moisture part-skim mozzarella during 4 months of storage at 4°C

Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren (UGent) and Tim Guinee

(2021) IDF International Cheese Science and Technology Symposium, Abstracts.
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- Journal Article
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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Chak Ming To (UGent) , Lien Vermeir (UGent) , Barbara Kerkaert, Dirk Van Gaver, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2020) JOURNAL OF DAIRY SCIENCE. 103(12). p.11163-11177
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Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Chak Ming To (UGent) , Lien Vermeir (UGent) , Ferre Rebry (UGent) , Barbara Kerkaert, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2020) INTERNATIONAL DAIRY JOURNAL. 106.
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Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry

Lien Vermeir (UGent) , Arnout Declerck, Chak Ming To (UGent) , Barbara Kerkaert and Paul Van der Meeren (UGent)

(2019) MAGNETIC RESONANCE IN CHEMISTRY. 57(9). p.674-685
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Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Chak Ming To (UGent) , Lien Vermeir (UGent) , Ferre Rebry (UGent) , Barbara Kerkaert, Paul Van der Meeren (UGent) and Tim Guinee

(2019) NIZO Dairy conference, 11th, Abstracts.
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3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model

Bao Loan Huynh Nguyen (UGent) , Barbara Kerkaert (UGent) , Tatiana Cucu (UGent) , Frederic Mestdagh and Bruno De Meulenaer (UGent)

(2016) LWT-FOOD SCIENCE AND TECHNOLOGY. 68. p.145-152

Academic Bibliography

Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C

Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella

Variations in the biochemical and functional properties of industrial low-moisture part-skim mozzarella during 4 months of storage at 4°C

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry

Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model

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