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Journal Abstract Search

374 related items for PubMed ID: 20492286

  • 21. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
    Lopez C, Maillard MB, Briard-Bion V, Camier B, Hannon JA.
    J Agric Food Chem; 2006 Aug 09; 54(16):5855-67. PubMed ID: 16881687
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  • 22. Composition of milk fat from cows selected for milk fat globule size and offered either fresh pasture or a corn silage-based diet.
    Couvreur S, Hurtaud C, Marnet PG, Faverdin P, Peyraud JL.
    J Dairy Sci; 2007 Jan 09; 90(1):392-403. PubMed ID: 17183107
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  • 23. Goat α(s1)-casein genotype affects milk fat globule physicochemical properties and the composition of the milk fat globule membrane.
    Cebo C, Lopez C, Henry C, Beauvallet C, Ménard O, Bevilacqua C, Bouvier F, Caillat H, Martin P.
    J Dairy Sci; 2012 Nov 09; 95(11):6215-29. PubMed ID: 22921619
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  • 24. Bovine milk fat globule membrane proteins are affected by centrifugal washing processes.
    Zheng H, Jiménez-Flores R, Everett DW.
    J Agric Food Chem; 2013 Sep 04; 61(35):8403-11. PubMed ID: 23931678
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  • 25. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels.
    Srinivasan M, Lucey JA.
    J Dairy Sci; 2002 May 04; 85(5):1070-8. PubMed ID: 12086040
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  • 26. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2007 Jun 04; 90(6):2675-88. PubMed ID: 17517707
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  • 31. Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane.
    Hansen SF, Petrat-Melin B, Rasmusen JT, Larsen LB, Wiking L.
    J Dairy Res; 2020 Feb 04; 87(1):89-93. PubMed ID: 32026791
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  • 32. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
    Meza-Nieto MA, Vallejo-Cordoba B, González-Córdova AF, Félix L, Goycoolea FM.
    J Dairy Sci; 2007 Feb 04; 90(2):582-93. PubMed ID: 17235134
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  • 33. Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk.
    Abd El-Gawad MA, Ahmed NS, El-Abd MM, Abd El-Rafee S.
    Acta Sci Pol Technol Aliment; 2012 Apr 02; 11(2):121-35. PubMed ID: 22493155
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  • 34. Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Bostley AL, Johnson ME, Lucey JA.
    J Dairy Sci; 2004 Sep 02; 87(9):2789-99. PubMed ID: 15375036
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  • 35. Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase.
    Dickow JA, Larsen LB, Hammershøj M, Wiking L.
    J Dairy Sci; 2011 Feb 02; 94(2):646-56. PubMed ID: 21257033
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  • 38. Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.
    Ye A, Singh H, Taylor MW, Anema SG.
    J Dairy Res; 2004 Nov 02; 71(4):471-9. PubMed ID: 15605714
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  • 39. Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH.
    Lopez C, Cauty C, Rousseau F, Blot M, Margolis A, Famelart MH.
    Food Res Int; 2017 Jan 02; 91():26-37. PubMed ID: 28290324
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  • 40. Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration.
    Roesch RR, Rincon A, Corredig M.
    J Dairy Sci; 2004 Dec 02; 87(12):4080-7. PubMed ID: 15545369
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