Results 131 to 140 of about 555 (142)

NMR Study of the Water Diffusion in Casein Systems. Effect of the Micellar Casein Concentration

2004
Models based on different physical concepts such as obstruction effects, free volume concepts and hydrodynamic interactions have been proposed to describe the reduction of the water diffusion in polymer solutions or gels. Several of them require numerous physical parameters relating to the system under study or are based on scaling concepts.
Mariette, François, Metais, A.
openaire   +1 more source

Micellar casein concentrate: fractionation principle, properties and application possibilities

DAIRY INDUSTRY, 2022
D.N. Volodin, V.I. Shipulin, I.A. Evdokimov, I.K. Kulikova, V.K. Topalov   +4 more
openaire   +1 more source

Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom

International Dairy Journal, 2022
Xiaofeng Xia, Alan L Kelly, John T Tobin   +2 more
exaly  

Raman spectra of micellar casein powders prepared with wet blending of glycomacropeptide and micellar casein concentrate

International Journal of Dairy Technology, 2023
Ram R Panthi, Tomasz J Ochalski, James A O’Mahony   +2 more
exaly  

0703 Gelation properties of micellar casein concentrate when recombined with cream

Journal of Animal Science, 2016
Y. Lu, D. J. McMahon, A. H. Vollmer
openaire   +1 more source

Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique

Food Hydrocolloids, 2021
Fariba Zad Bagher Seighalani, Donald J Mcmahon, Prateek Sharma   +2 more
exaly  

Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate

International Journal of Dairy Technology, 2023
Prafulla Salunke, Ananya C Biswas, Lloyd E Metzger   +2 more
exaly  

Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt–free process cheese products applications

Journal of Dairy Science, 2023
Ahmed R A Hammam, Lloyd E Metzger
exaly  

Factors that influence the membrane area of a multistage microfiltration process required to produce a micellar casein concentrate

Journal of Dairy Science, 2015
David M Barbano
exaly  

Micellar Casein Concentrates and Isolates

openaire   +1 more source