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There are 18538 results for: content related to: Effects of Buttermilk Powders on Emulsification Properties and Acid Tolerance of Cream

  1. Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane-Derived Proteins

    Journal of Food Science

    Volume 63, Issue 3, May 1998, Pages: 476–480, MILENA CORREDIG and DOUGLAS G. DALGLEISH

    Article first published online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1998.tb15767.x

  2. Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential

    Advances in Dairy Ingredients

    X. Elías-Argote, A. Laubscher, R. Jiménez-Flores, Pages: 71–98, 2013

    Published Online : 10 JAN 2013, DOI: 10.1002/9781118448205.ch3

  3. Milk and Dairy Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Rolf Jost

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a16_589.pub3

  4. The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: E135–E145, L. Ong, R.R. Dagastine, S.E. Kentish and S.L. Gras

    Article first published online : 9 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01517.x

  5. Further Applications of Membrane Filtration in Dairy Processing

    Membrane Processing: Dairy and Beverage Applications

    J. A. O'Mahony, J. J. Tuohy, Pages: 225–261, 2012

    Published Online : 12 DEC 2012, DOI: 10.1002/9781118457009.ch11

  6. Dairy Ingredients for Food Processing: An Overview

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Arun Kilara, Pages: 3–33, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch1

  7. Microstructure of Natural Cheeses

    Structure of Dairy Products

    Adnan Tamime, Pages: 170–209, 2007

    Published Online : 16 NOV 2007, DOI: 10.1002/9780470995921.ch7

  8. Tocopherol Distribution in Milk Fractions and Its Relation to Antioxidant Activity

    Journal of Food Science

    Volume 29, Issue 3, May 1964, Pages: 269–275, D. R. ERICKSON, W. L. DUNKLEY and L. M. SMITH

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1964.tb01730.x

  9. Milk fat globule membrane – a source of polar lipids for colon health? A review

    International Journal of Dairy Technology

    Volume 65, Issue 3, August 2012, Pages: 315–333, ANNA M KUCHTA, PHILIP M KELLY, CATHERINE STANTON and ROSALEEN A DEVERY

    Article first published online : 1 FEB 2012, DOI: 10.1111/j.1471-0307.2011.00759.x

  10. Composition and Microscopy of Reformulated Creams from Reduced-Cholesterol Butteroil

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 48–53, J.L. ELLING, S.E. DUNCAN, T.W. KEENAN, W.N. EIGEL and J. BOLING

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14723.x

  11. Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 14, November 2013, Pages: 3625–3633, Vito Verardo, Ana M Gómez-Caravaca, Alessandro Gori, Giuseppe Losi and Maria F Caboni

    Article first published online : 29 APR 2013, DOI: 10.1002/jsfa.6152

  12. Buttermaking and the churning of blended fat emulsions

    International Journal of Dairy Technology

    Volume 47, Issue 1, February 1994, Pages: 17–27, E. FREDE and W. BUCHHEIM

    Article first published online : 9 AUG 2007, DOI: 10.1111/j.1471-0307.1994.tb01266.x

  13. Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition

    International Journal of Dairy Technology


    Article first published online : 24 DEC 2011, DOI: 10.1111/j.1471-0307.2011.00764.x

  14. Specific molecular and colloidal structures of milk fat affecting lipolysis, absorption and postprandial lipemia

    European Journal of Lipid Science and Technology

    Volume 111, Issue 5, No. 5 May 2009, Pages: 413–431, Marie-Caroline Michalski

    Article first published online : 18 MAY 2009, DOI: 10.1002/ejlt.200800254

  15. Butter

    Dairy Fats and Related Products

    A. Y. Tamime, Pages: 86–107, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316223.ch5

  16. You have free access to this content
    Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

    Journal of Food Science

    Volume 73, Issue 7, September 2008, Pages: E325–E332, D. Bermúdez-Aguirre, R. Mawson and G.V. Barbosa-Cánovas

    Article first published online : 18 AUG 2008, DOI: 10.1111/j.1750-3841.2008.00875.x

  17. Membrane phospholipids and sterols in microfiltered milk fat globules

    European Journal of Lipid Science and Technology

    Volume 109, Issue 12, No. 12 December 2007, Pages: 1167–1173, Caroline Fauquant, Valérie Briard-Bion, Nadine Leconte, Michel Guichardant and Marie-Caroline Michalski

    Article first published online : 11 SEP 2007, DOI: 10.1002/ejlt.200700119

  18. Effect of cream treatment on phospholipids and protein recovery in butter-making process

    International Journal of Food Science & Technology

    Volume 43, Issue 4, April 2008, Pages: 651–657, Michel Britten, Sophie Lamothe and Gilles Robitaille

    Article first published online : 11 SEP 2007, DOI: 10.1111/j.1365-2621.2007.01501.x

  19. Infant formula interface and fat source impact on neonatal digestion and gut microbiota

    European Journal of Lipid Science and Technology

    Volume 117, Issue 10, October 2015, Pages: 1500–1512, Claire Bourlieu, Karima Bouzerzour, Stéphanie Ferret-Bernard, Cindy Le Bourgot, Sophie Chever, Olivia Ménard, Amélie Deglaire, Isabelle Cuinet, Pascale Le Ruyet, Cécile Bonhomme, Didier Dupont and Isabelle Le Huërou-Luron

    Article first published online : 10 AUG 2015, DOI: 10.1002/ejlt.201500025

  20. Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Cholesterol-reduced Butteroil

    Journal of Food Science

    Volume 61, Issue 2, March 1996, Pages: 375–378, J. L. ELLING and S. E. DUNCAN

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14197.x