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Results:
1-21
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Results: 21
Authors:
MORR CV
BARRANTES L
Citation: Cv. Morr et L. Barrantes, LACTOSE-HYDROLYZED COTTAGE CHEESE WHEY NANOFILTRATION RETENTATE IN ICE-CREAM, Milchwissenschaft, 53(10), 1998, pp. 568-572
Authors:
KAMATH SR
MORR CV
SCHENZ T
Citation: Sr. Kamath et al., LASER-LIGHT SCATTERING AND MICROSCOPIC PROPERTIES OF MILKFAT GLOBULESIN SWISS CHEESE WHEY LOW-DENSITY LIPID-CONTAINING FRACTION, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 274-278
Authors:
KAMATH SR
MORR CV
Citation: Sr. Kamath et Cv. Morr, TRANSMISSION ELECTRON-MICROSCOPY OF MILKFAT GLOBULES IN THE LOW-DENSITY LIPID FRACTION OF SWISS CHEESE WHEY, Journal of the American Oil Chemists' Society, 75(6), 1998, pp. 745-747
Authors:
SCHRADER K
BUCHHEIM W
MORR CV
Citation: K. Schrader et al., HIGH-PRESSURE EFFECTS ON THE COLLOIDAL CALCIUM-PHOSPHATE AND THE STRUCTURAL INTEGRITY OF MICELLAR CASEIN IN MILK .1. HIGH-PRESSURE DISSOLUTION OF COLLOIDAL CALCIUM-PHOSPHATE IN HEATED MILK SYSTEMS, Die Nahrung, 41(3), 1997, pp. 133-138
Authors:
BARRANTES LD
MORR CV
Citation: Ld. Barrantes et Cv. Morr, PARTIAL DEACIDIFICATION AND DEMINERALIZATION OF COTTAGE CHEESE WHEY BY NANOFILTRATION, Journal of food science, 62(2), 1997, pp. 338-341
Authors:
KAMATH SR
MORR CV
Citation: Sr. Kamath et Cv. Morr, RECOVERY AND COMPOSITION OF SWISS CHEESE WHEY LIPID-CONTAINING FRACTIONS, Journal of agricultural and food chemistry, 45(11), 1997, pp. 4271-4274
Authors:
LEE YB
LAYE I
KIM YD
MORR CV
Citation: Yb. Lee et al., FORMATION OF VOLATILE COMPOUNDS IN WHEY-PROTEIN CONCENTRATE DURING ELEVATED-TEMPERATURE STORAGE AS A FUNCTION OF WATER ACTIVITY, International dairy journal, 6(5), 1996, pp. 485-496
Authors:
KIM YD
MORR CV
Citation: Yd. Kim et Cv. Morr, DYNAMIC HEADSPACE ANALYSIS OF LIGHT-ACTIVATED FLAVOR IN MILK, International dairy journal, 6(2), 1996, pp. 185-193
Authors:
MEI FI
LAYE I
KARLESKIND D
MORR CV
Citation: Fi. Mei et al., GELATION OF CALCIUM-REDUCED AND LIPID-REDUCED WHEY-PROTEIN CONCENTRATES AS AFFECTED BY TOTAL AND IONIC MINERAL CONCENTRATIONS, Journal of food science, 61(5), 1996, pp. 899-905
Authors:
ARUNEPANLOP B
MORR CV
KARLESKIND D
LAYE I
Citation: B. Arunepanlop et al., PARTIAL REPLACEMENT OF EGG-WHITE PROTEINS WITH WHEY PROTEINS IN ANGELFOOD CAKES, Journal of food science, 61(5), 1996, pp. 1085-1093
Authors:
GRANATA LA
MORR CV
Citation: La. Granata et Cv. Morr, IMPROVED ACID, FLAVOR AND VOLATILE COMPOUND PRODUCTION IN A HIGH-PROTEIN AND FIBER SOYMILK YOGURT-LIKE PRODUCT, Journal of food science, 61(2), 1996, pp. 331-336
Authors:
KARLESKIND D
LAYE I
MORR CV
SCHENZ TW
Citation: D. Karleskind et al., EMULSIFYING PROPERTIES OF LIPID-REDUCED, AND CALCIUM-REDUCED WHEY-PROTEIN CONCENTRATES, Journal of food science, 61(1), 1996, pp. 54-58
Authors:
KIM YD
MORR CV
SCHENZ TW
Citation: Yd. Kim et al., MICROENCAPSULATION PROPERTIES OF GUM-ARABIC AND SEVERAL FOOD PROTEINS- LIQUID ORANGE OIL EMULSION PARTICLES, Journal of agricultural and food chemistry, 44(5), 1996, pp. 1308-1313
Authors:
KIM YD
MORR CV
Citation: Yd. Kim et Cv. Morr, MICROENCAPSULATION PROPERTIES OF GUM-ARABIC AND SEVERAL FOOD PROTEINS- SPRAY-DRIED ORANGE OIL EMULSION PARTICLES, Journal of agricultural and food chemistry, 44(5), 1996, pp. 1314-1320
Authors:
LAYE I
KARLESKIND D
MORR CV
Citation: I. Laye et al., DYNAMIC HEADSPACE ANALYSIS OF ACCELERATED STORAGE COMMERCIAL WHEY-PROTEIN CONCENTRATE USING 4 DIFFERENT ADSORBENT TRAPS, Milchwissenschaft, 50(5), 1995, pp. 268-272
Authors:
KARLESKIND D
LAYE I
MEI FI
MORR CV
Citation: D. Karleskind et al., GELATION PROPERTIES OF LIPID-REDUCED, AND CALCIUM-REDUCED WHEY-PROTEIN CONCENTRATES, Journal of food science, 60(4), 1995, pp. 731
Authors:
KARLESKIND D
LAYE I
MEI FI
MORR CV
Citation: D. Karleskind et al., FOAMING PROPERTIES OF LIPID-REDUCED AND CALCIUM-REDUCED WHEY-PROTEIN CONCENTRATES, Journal of food science, 60(4), 1995, pp. 738-741
Authors:
KARLESKIND D
LAYE I
MEI FI
MORR CV
Citation: D. Karleskind et al., CHEMICAL PRETREATMENT AND MICROFILTRATION FOR MAKING DELIPIDIZED WHEY-PROTEIN CONCENTRATE, Journal of food science, 60(2), 1995, pp. 221-226
Authors:
AGUILERA JM
KINELLA JE
LIBOFF M
DICKINSON E
MORR CV
XIONG XL
Citation: Jm. Aguilera et al., STRUCTURE-COMPRESSIVE STRESS RELATIONSHIPS IN MIXED DAIRY GELS, Food structure, 12(4), 1993, pp. 469-474
Authors:
MORR CV
HA EYW
Citation: Cv. Morr et Eyw. Ha, WHEY-PROTEIN CONCENTRATES AND ISOLATES - PROCESSING AND FUNCTIONAL-PROPERTIES, Critical reviews in food science and nutrition, 33(6), 1993, pp. 431-476
Authors:
LAYE I
KARLESKIND D
MORR CV
Citation: I. Laye et al., CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF PLAIN NONFAT YOGURT, Journal of food science, 58(5), 1993, pp. 991
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1-21
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