AAAAAA

   
Results: 1-9 |
Results: 9
Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration
Authors: Schokker, EP Singh, H Pinder, DN Creamer, LK
Citation: Ep. Schokker et al., Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration, INT DAIRY J, 10(4), 2000, pp. 233-240
Heat-induced aggregation of beta-lactoglobulin A and B with alpha-lactalbumin
Authors: Schokker, EP Singh, H Creamer, LK
Citation: Ep. Schokker et al., Heat-induced aggregation of beta-lactoglobulin A and B with alpha-lactalbumin, INT DAIRY J, 10(12), 2000, pp. 843-853
Orthokinetic flocculation of caseinate-stabilized emulsions: Influence of calcium concentration, shear rate, and protein content
Authors: Schokker, EP Dalgleish, DG
Citation: Ep. Schokker et Dg. Dalgleish, Orthokinetic flocculation of caseinate-stabilized emulsions: Influence of calcium concentration, shear rate, and protein content, J AGR FOOD, 48(2), 2000, pp. 198-203
Characterization of intermediates formed during heat-induced aggregation of beta-lactoglobulin AB at neutral pH
Authors: Schokker, EP Singh, H Pinder, DN Norris, GE Creamer, LK
Citation: Ep. Schokker et al., Characterization of intermediates formed during heat-induced aggregation of beta-lactoglobulin AB at neutral pH, INT DAIRY J, 9(11), 1999, pp. 791-800
Effect of Ca2+ and Zn2+ ions on inactivation between 30 and 70 degrees C of the extracellular proteinase from Pseudomonas fluorescens 22F
Authors: Schokker, EP van Boekel, MAJS
Citation: Ep. Schokker et Majs. Van Boekel, Effect of Ca2+ and Zn2+ ions on inactivation between 30 and 70 degrees C of the extracellular proteinase from Pseudomonas fluorescens 22F, MILCHWISSEN, 54(8), 1999, pp. 436-438
Influence of pH on low temperature inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F
Authors: Schokker, EP van Boekel, MAJS
Citation: Ep. Schokker et Majs. Van Boekel, Influence of pH on low temperature inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F, MILCHWISSEN, 54(7), 1999, pp. 377-379
Heat inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: inactivation during heating up and cooling periods
Authors: Schokker, EP Van Boekel, MAJS
Citation: Ep. Schokker et Majs. Van Boekel, Heat inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: inactivation during heating up and cooling periods, J DAIRY RES, 66(3), 1999, pp. 467-472
Kinetics of thermal inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: Influence of pH, calcium, and protein
Authors: Schokker, EP van Boekel, MAJS
Citation: Ep. Schokker et Majs. Van Boekel, Kinetics of thermal inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: Influence of pH, calcium, and protein, J AGR FOOD, 47(4), 1999, pp. 1681-1686
The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier
Authors: Schokker, EP Dalgleish, DG
Citation: Ep. Schokker et Dg. Dalgleish, The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier, COLL SURF A, 145(1-3), 1998, pp. 61-69
Risultati: 1-9 |