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Results:
1-8
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Results: 8
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., Effect of heat treatment on the physical properties of milk gels made withboth rennet and acid, INT DAIRY J, 11(4-7), 2001, pp. 559-565
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions, FOOD HYDROC, 15(4-6), 2001, pp. 513-519
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum, FOOD HYDROC, 15(4-6), 2001, pp. 565-574
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone, J DAIRY RES, 67(3), 2000, pp. 415-427
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Milk-protein/polysaccharide interactions in aqueous solutions, AUST J DAIR, 55(2), 2000, pp. 92-92
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Effect of xanthan on the stability of sodium caseinate oil-in-water emulsions, AUST J DAIR, 55(2), 2000, pp. 95-95
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment, J TEXT STUD, 30(3), 1999, pp. 305-318
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone, FOOD RES IN, 31(2), 1998, pp. 147-155
Risultati:
1-8
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