#T107
Angiotensin-converting enzyme inhibitory activity of whey proteins obtained from the manufacture of traditional Mexican cheeses.
Jose C. Rodriguez-Figueroa
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#T108
The effect of partially hydrolyzed different milk species on xanthine oxidase activity of fetal enterocyte culture.
Hristina Kocic
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#T109
Case study: Comparison of biologically active compounds in milk from organic and conventional dairy herds.
Diane L. Van Hekken
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#T110
Evaluation of the effect of diets containing grape seed and linseed on milk fatty acid composition in Sarda sheep by principal component analysis.
Anna Nudda
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#T111
Interaction between whey protein and inulin in model system.
Mingruo Guo
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#T112
Characterizing the dissolution behavior of whey protein concentrate with an ultrasonic flaw detector.
Mary Hauser
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#T113
Effect of pH and Ca-ion activity on the heat stability of reconstituted reduced Ca milk protein concentrate dispersions.
Anil Kommineni
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#T114
Rennet coagulation and cold gelation properties of recombined highly concentrated micellar casein concentrate and cream.
Ying Lu
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#T115
Formation of sodium caseinate-maltodextrin conjugates and the rheological properties of acid gels.
Shuwen Zhang
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#T116
Edible packaging films from calcium-caseinate and citric pectin.
Laetitia M. Bonnaillie
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#T117
Changes in volatile compounds in whey protein concentrate stored at elevated temperature and humidity.
Michael H. Tunick
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#T118
Characterization of milk, soymilk, and almond milk through consumer affective and emotional responses.
Hayley L. Potts
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#T119
Effect of storage temperature on physico-chemical and sensory attributes of ready-to-drink breakfast smoothie.
Dipakkumar Mehta
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#T120
Physico-chemical profile and mineral content of yogurts and whey beverages available in the Brazilian market.
Renata Raices
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#T121
Probiotic fermented milk with banana flour: Understanding the prebiotic effect.
Adriano Cruz
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#T122
Probiotic yogurt with glucose oxidase: Performance with commercial products and potential advantages.
Marcia Silva
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#T123
Physical characteristics of set-type probiotic yogurt produced from mixtures of cow and sheep milk.
Celso Fasura Balthazar
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#T124
Physical characteristics of set-type yogurts produced using milk from different ruminants species.
Celso Fasura Balthazar
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#T125
Fatty Acid Profile In Prebiotic Sheep Milk Yogurt.
Celso Fasura Balthazar
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#T126
Acidity in sheep milk yogurt: The inulin effect.
Celso Fasura Balthazar
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#T127
A clean label approach for manufacture of yogurts using tailored milk protein interactions.
Gopinathan H. Meletharayil
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#T128
Application of computing technology in simulation of consumer acceptance of typical hard ice creams during storage
Maryam Bahram-Parvar
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#T129
Evaluation of textural property changes in three types of low-fat goat milk ice creams during 8 weeks of frozen storage.
Krishna P. Bastola
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#T130
Dulce de leche: Characterization by physicochemical and instrumental methods.
Renata Raices
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