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PFG-NMR self-diffusion in casein dispersions: Effects of probe size and prote...
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]SPEE -
Peptides: a key fraction to control cheese ripening
Over decades, the peptide fractions produced during cheese ripening have been more and more deeply described(HPLC, tandem mass spectrometry) even if their precise... -
The importance of protein type and protein to carbohydrate ratio for survival...
International audience -
Whey drainage during soft cheese manufacture and properties of drained curd a...
International audience -
Non-food applications of milk components and dairy co-products: A review
International audience -
Fermentation by lactic acid bacteria at two temperatures of pre-heated recons...
International audience -
Insolubility of milk powder products - A minireview
International audience -
Comparison of the digestion of caseins and whey proteins in equine, bovine, c...
International audience -
Protein composition of yak milk
International audience
