Influence of lactose on the rheological properties of reconstituted casein micelles concentrates
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: 10.1016/j.idairyj.2022.105449
- Event
-
Veröffentlichung
- (where)
-
Aachen
- (who)
-
Universitätsbibliothek der RWTH Aachen
- (when)
-
2022
- Creator
-
Khanna, Sahel
Gebhardt, Ronald
- DOI
-
10.18154/RWTH-2022-07739
- URN
-
urn:nbn:de:101:1-2022082601245693370636
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:43 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Khanna, Sahel
- Gebhardt, Ronald
- Universitätsbibliothek der RWTH Aachen
Time of origin
- 2022
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Effect of Glycerol, Calcium and Transglutaminase Post-Treatment on the Properties of Regenerated Fibers from Rennet-Treated Casein Micelles
Micelles
Rheological characterization of dental waxes
Analysis of experimental biosensor/FIA lactose measurements
A new route for analyzing of casein/hydrocolloids interaction and formation of casein-based microparticles
Rheological properties of red blood cells
Nonlinear rheological response of colloidal glass
Casein micelles as carriers for lipophilic food ingredients
A regenerated fiber from rennet-treated casein micelles
Regenerated fibers from rennet-treated casein micelles during acidification
Fine Structure and Swelling Properties of Fibers from Regenerated Rennet-Treated Casein Micelles
Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds
Effect of Glycerol, Calcium and Transglutaminase Post-Treatment on the Properties of Regenerated Fibers from Rennet-Treated Casein Micelles
Micelles
Rheological characterization of dental waxes
Analysis of experimental biosensor/FIA lactose measurements
A new route for analyzing of casein/hydrocolloids interaction and formation of casein-based microparticles
Rheological properties of red blood cells