Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems

On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency

(2019) Julien Chamberland et al.   Foods

Comparing economic and environmental performance of three industrial cheesemaking processes through a predictive analysis

(2019) Julien Chamberland et al.   JOURNAL OF CLEANER PRODUCTION

The inhibitory roles of native whey protein on the rennet gelation of bovine milk

(2018) Charitha J. Gamlath et al.   FOOD CHEMISTRY

Functionalised dairy streams: Tailoring protein functionality using sonication and heating

(2018) Thomas S.H. Leong et al.   ULTRASONICS SONOCHEMISTRY

Effect of denatured whey protein concentrate and its fractions on rennet-induced milk gels

(2017) Véronique Perreault et al.   INTERNATIONAL DAIRY JOURNAL

Low-fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality

(2017) Jessica A Stankey et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties

(2017) Véronique Perreault et al.   JOURNAL OF DAIRY SCIENCE

Predicting the properties of the whey protein microparticles produced by heat and mechanical treatments

(2016) Adrián Suárez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels

(2015) Hélène J. Giroux et al.   FOOD HYDROCOLLOIDS

Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size

(2015) Amy Logan et al.   INTERNATIONAL DAIRY JOURNAL

The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics

(2015) Saara Laiho et al.   INTERNATIONAL DAIRY JOURNAL

Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition

(2015) Alba Sturaro et al.   INTERNATIONAL DAIRY JOURNAL

The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese

(2013) Lydia Ong et al.   INTERNATIONAL DAIRY JOURNAL

The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda

(2013) Philipp Schenkel et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

(2013) R. Di Cagno et al.   JOURNAL OF DAIRY SCIENCE

The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

(2012) Lydia Ong et al.   FOOD RESEARCH INTERNATIONAL

Improvement of low fat mozzarella cheese properties using denatured whey protein

(2011) MAGDY ISMAIL et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

(2010) Laura Gordon et al.   Food Biophysics

Protein interactions in heat-treated milk and effect on rennet coagulation

(2010) Prashanti Kethireddipalli et al.   INTERNATIONAL DAIRY JOURNAL

Importance of casein micelle size and milk composition for milk gelation

(2010) M. Glantz et al.   JOURNAL OF DAIRY SCIENCE

New evidence for the inverse dependence of mechanical and chemical effects on the frequency of ultrasound

(2010) T.J. Mason et al.   ULTRASONICS SONOCHEMISTRY

Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles

(2009) Gregory J.O. Martin et al.   INTERNATIONAL DAIRY JOURNAL

Hot topic: Sonication increases the heat stability of whey proteins

(2009) M. Ashokkumar et al.   JOURNAL OF DAIRY SCIENCE

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A study of the interaction between fluorescein sodium salt and bovine serum albumin by steady-state fluorescence

(2008) N BARBERO et al.   DYES AND PIGMENTS