Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk
The effect of thermal treatment (45–95° C for 30 min) on the structure of almond milk proteins
was assessed, as the unfolding and association of these proteins in response to heat is not …
was assessed, as the unfolding and association of these proteins in response to heat is not …
Effect of ultrafiltered milk on the rheological and microstructure properties of cream cheese acid gels
The addition of ultrafiltered (UF) milk retentate is known to impact milk properties during
mozzarella and cheddar cheese production, but the effect during cream cheese production …
mozzarella and cheddar cheese production, but the effect during cream cheese production …
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
In this research, the microbiological, physicochemical, rheological, textural, sensory
properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained …
properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained …
[PDF][PDF] The behaviour of almond proteins in purified, minimally processed and complex food systems
B Devnani - 2021 - minerva-access.unimelb.edu.au
A growth in consumer preferences for plant-based diets has triggered the utilisation of plant
ingredients in a variety of food and beverage applications, including substitutes to dairy …
ingredients in a variety of food and beverage applications, including substitutes to dairy …
Membran Seperasyon Tekniklerinin Süt Teknolojisinde Kullanımı ve Süt Ürünlerindeki Etkileri
M Özcan, E Büyükgümüş… - Turkish Journal of …, 2022 - agrifoodscience.com
Membrane separation techniques are used to separate certain components (protein, fat,
water, etc.) in liquid products such as milk and to obtain these components in pure form, and …
water, etc.) in liquid products such as milk and to obtain these components in pure form, and …
[PDF][PDF] Use of membrane separation techniques in dairy technology and its effects on dairy products.
M Özcan, E Büyükgümüş, S Bulca - 2022 - core.ac.uk
Membrane separation techniques are used to separate certain components (protein, fat,
water, etc.) in liquid products such as milk and to obtain these components in pure form, and …
water, etc.) in liquid products such as milk and to obtain these components in pure form, and …
Effect of volume reduction ratio on the concentration and retention factors during ultrafiltration of goat's milk
SD Kodinova, MA Dushkova - Food Science and Applied Biotechnology, 2021 - ijfsab.com
This experimental work aimed to study the effect of volume reduction ratio on the
concentration and retention (selectivity) factors during ultrafiltration of goat's milk with UF25 …
concentration and retention (selectivity) factors during ultrafiltration of goat's milk with UF25 …
[PDF][PDF] Food Science and Applied Biotechnology
S Kodinova, M Dushkova - 2021 - academia.edu
This experimental work aimed to study the effect of volume reduction ratio on the
concentration and retention (selectivity) factors during ultrafiltration of goat's milk with UF25 …
concentration and retention (selectivity) factors during ultrafiltration of goat's milk with UF25 …