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There are 33541 results for: content related to: Reaction Kinetics of the Denaturation of Whey Proteins in Milk

  1. The Comparative Heat Stability of Bovine β-Lactoglobulin in Buffer and Complex Media

    Journal of the Science of Food and Agriculture

    Volume 74, Issue 1, May 1997, Pages: 89–98, Despina Galani and Richard K. Owusu Apenten

    Version of Record online : 26 MAR 1999, DOI: 10.1002/(SICI)1097-0010(199705)74:1<89::AID-JSFA773>3.0.CO;2-P

  2. Elicitation and Reformulation and Their Relationship With Learner Repair in Dyadic Interaction

    Language Learning

    Volume 57, Issue 4, December 2007, Pages: 511–548, Hossein Nassaji

    Version of Record online : 18 OCT 2007, DOI: 10.1111/j.1467-9922.2007.00427.x

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    Stability of Whey Proteins during Thermal Processing: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 6, November 2014, Pages: 1235–1251, Heni B. Wijayanti, Nidhi Bansal and Hilton C. Deeth

    Version of Record online : 20 OCT 2014, DOI: 10.1111/1541-4337.12105

  4. Learning New Grammatical Structures in Task-Based Language Learning: The Effects of Recasts and Prompts

    The Modern Language Journal

    Volume 99, Issue 2, Summer 2015, Pages: 246–262, MARRIT VAN DE GUCHTE, MARTINE BRAAKSMA, GERT RIJLAARSDAM and PETER BIMMEL

    Version of Record online : 28 JUL 2015, DOI: 10.1111/modl.12211

  5. WHEY PROTEIN DENATURATION OF UHT PROCESSED MILK AND ITS EFFECT ON RHEOLOGY OF YOGURT

    Journal of Texture Studies

    Volume 12, Issue 3, September 1981, Pages: 365–374, A. E. LABROPOULOS, J. K. PALMER and A. LOPEZ

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1981.tb00545.x

  6. Patterns of Corrective Feedback and Uptake in an Adult ESL Classroom

    TESOL Quarterly

    Volume 36, Issue 4, Winter 2002, Pages: 573–595, ILIANA PANOVA and ROY LYSTER

    Version of Record online : 4 JAN 2012, DOI: 10.2307/3588241

  7. Participation Structure and Incidental Focus on Form in Adult ESL Classrooms

    Language Learning

    Volume 63, Issue 4, December 2013, Pages: 835–869, Hossein Nassaji

    Version of Record online : 30 AUG 2013, DOI: 10.1111/lang.12020

  8. Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin

    Journal of Food Science

    Volume 70, Issue 9, November 2005, Pages: E557–E566, Alexander Tolkach, Susanne Steinle and Ulrich Kulozik

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb08319.x

  9. Negotiation of Form, Recasts, and Explicit Correction in Relation to Error Types and Learner Repair in Immersion Classrooms

    Language Learning

    Volume 48, Issue 2, June 1998, Pages: 183–218, Roy Lyster

    Version of Record online : 17 DEC 2002, DOI: 10.1111/1467-9922.00039

  10. Negotiation of Form, Recasts, and Explicit Correction in Relation to Error Types and Learner Repair in Immersion Classrooms

    Language Learning

    Volume 51, Issue s1, 2001, Pages: 265–301, Roy Lyster

    Version of Record online : 5 JUL 2005, DOI: 10.1111/j.1467-1770.2001.tb00019.x

  11. Recasts in the Adult English L2 Classroom: Characteristics, Explicitness, and Effectiveness

    The Modern Language Journal

    Volume 90, Issue 4, Winter 2006, Pages: 536–556, SHAWN LOEWEN and JENEFER PHILP

    Version of Record online : 20 NOV 2006, DOI: 10.1111/j.1540-4781.2006.00465.x

  12. Effects of Form-Focused Instruction and Corrective Feedback on L2 Pronunciation Development of /ɹ/ by Japanese Learners of English

    Language Learning

    Volume 62, Issue 2, June 2012, Pages: 595–633, Kazuya Saito and Roy Lyster

    Version of Record online : 4 APR 2011, DOI: 10.1111/j.1467-9922.2011.00639.x

  13. Explicit and Implicit Feedback, Modified Output, and SLA: Does Explicit and Implicit Feedback Promote Learning and Learner–Learner Interactions?

    The Modern Language Journal

    Volume 95, Issue s1, December 2011, Pages: 42–63, REBECCA ADAMS, ANA MARÍA NUEVO and TAKAKO EGI

    Version of Record online : 24 FEB 2012, DOI: 10.1111/j.1540-4781.2011.01242.x

  14. Working Memory and the Observed Effectiveness of Recasts on Different L2 Outcome Measures

    Language Learning

    Volume 62, Issue 1, March 2012, Pages: 93–132, Andrea Révész

    Version of Record online : 9 JAN 2012, DOI: 10.1111/j.1467-9922.2011.00690.x

  15. β-lactoglobulin denaturation and aggregation reactions and fouling deposit formation: a DSC study

    International Journal of Food Science & Technology

    Volume 27, Issue 3, June 1992, Pages: 313–327, Simon M. Gotham, Peter J. Fryer and Andrew M. Pritchard

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1992.tb02033.x

  16. Heating of β-Lactoglobulin A Solution in a Closed System at High Temperatures

    Journal of Food Science

    Volume 66, Issue 5, June 2001, Pages: 647–652, S. Photchanachai and N. Kitabatake

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb04615.x

  17. The Acquisitional Value of Recasts in Instructed Second Language Speech Learning: Teaching the Perception and Production of English /ɹ/ to Adult Japanese Learners

    Language Learning

    Volume 63, Issue 3, September 2013, Pages: 499–529, Kazuya Saito

    Version of Record online : 19 JUL 2013, DOI: 10.1111/lang.12015

  18. The Effectiveness of Corrective Feedback in SLA: A Meta-Analysis

    Language Learning

    Volume 60, Issue 2, June 2010, Pages: 309–365, Shaofeng Li

    Version of Record online : 8 FEB 2010, DOI: 10.1111/j.1467-9922.2010.00561.x

  19. Reexamining the Role of Recasts in Native-Speaker/Nonnative-Speaker Interactions

    Language Learning

    Volume 52, Issue 1, March 2002, Pages: 1–42, Susan M. Braidi

    Version of Record online : 17 DEC 2002, DOI: 10.1111/1467-9922.00176

  20. Uptake in Incidental Focus on Form in Meaning-Focused ESL Lessons

    Language Learning

    Volume 54, Issue 1, March 2004, Pages: 153–188, Shawn Loewen

    Version of Record online : 12 FEB 2004, DOI: 10.1111/j.1467-9922.2004.00251.x