Show
Sort by
-
Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
-
- Journal Article
- A1
- open access
Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella
-
- Journal Article
- A1
- open access
Growth/no-growth models of propionic and sorbic acid for bread and cake moulds
-
Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise
-
Application of LC-HRMS identified marker peptides in an LC-MS/MS method for detection and quantification of heat-resistant proteolytic activity in raw milk
-
- Journal Article
- A1
- open access
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
-
- Journal Article
- A1
- open access
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella
-
Dietary fiber concentrates recovered from agro-industrial by-products : functional properties and application as physical carriers for probiotics
-
- Journal Article
- A1
- open access
Safety of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283
-
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems