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Results:
1-8
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Results: 8
Authors:
Tomasula, PM
Yee, WCF
Citation: Pm. Tomasula et Wcf. Yee, Enriched fractions of alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) from whey protein concentrate using carbon dioxide. Functional properties in aqueous solution, J FOOD PROC, 25(4), 2001, pp. 267-282
Authors:
Van Hekken, DL
Rajkowski, KT
Tomasula, PM
Tunick, MH
Holsinger, VH
Citation: Dl. Van Hekken et al., Effect of carbon dioxide under high pressure on the survival of cheese starter cultures, J FOOD PROT, 63(6), 2000, pp. 758-762
Authors:
Santos, CV
Tomasula, PM
Citation: Cv. Santos et Pm. Tomasula, Acylation and solubility of casein precipitated by carbon dioxide, J FOOD SCI, 65(2), 2000, pp. 227-230
Authors:
Tomasula, PM
Boswell, RT
Citation: Pm. Tomasula et Rt. Boswell, Measurement of the solubility of carbon dioxide in milk at high pressures, J SUPERCR F, 16(1), 1999, pp. 21-26
Authors:
Tomasula, PM
Boswell, RT
Dupre, NC
Citation: Pm. Tomasula et al., Buffer properties of milk treated with high pressure carbon dioxide, MILCHWISSEN, 54(12), 1999, pp. 667-670
Authors:
Santos, CV
Tomasula, PM
Kurantz, MJ
Citation: Cv. Santos et al., Deamidation kinetics of casein precipitated by carbon dioxide compared with commercial caseinates, J FOOD SCI, 64(3), 1999, pp. 400-404
Authors:
Tomasula, PM
Parris, N
Boswell, RT
Moten, RO
Citation: Pm. Tomasula et al., Preparation of enriched fractions of (alpha-lactalbumin and beta-lactoglobulin from cheese whey using carbon dioxide, J FOOD PROC, 22(6), 1998, pp. 463-476
Authors:
Tomasula, PM
Craig, JC
McAloon, AJ
Citation: Pm. Tomasula et al., Economic analysis of a continuous casein process using carbon dioxide as precipitant, J DAIRY SCI, 81(12), 1998, pp. 3331-3342
Risultati:
1-8
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