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Publicaties van Nederlandse auteurs in het International Dairy Journal 2003
A.J.
Vasbinder, A.C. Alting*, R.W. Visschers & C.G. de Kruif, Texture of acid
milk gels: formation of disulfide cross-links during acidification, 13 (2003)
29-38 *NIZO food research, P.O. Box 20, 6710 BA Ede; E.H.E.
Ayad, A. Verheul, P. Bruinenberg, J.T.M. Wouters & G. Smit*, Starter culture
development for improving the flavour of Proosdij-type cheese, 13 (2003) 159-168 *NIZO
food research, P.O. Box 20, 6710 BA Ede; J.F.
Graveland-Bikker & S.G. Anema*, Effect of individual whey proteins on the
rheological properties of acid gels prepared from heated skim milk, 13 (2003)
401-408 *Fonterra
Research Centre, Private Bag 11029, Palmerston North, New Zealand; K.B.
de Roos*, Effect of texture and microstructure on flavour retention and release,
13 (2003) 593-605 *Givaudan
Nederland BV, P.O. Box 414, 3770 AK Barneveld; A.J.
Vasbinder & C.G. de Kruif*, Casein-whey protein interactions in heated milk:
the influence of pH, 13 (2003) 669-677 *NIZO food research, P.O. Box 20, 6710 BA Ede; G.W.
Hofland*, M. Berkhoff, G.J. Witkamp & L.A.M. van der Wielen, Dynamics of
precipitation of casein with carbon dioxide *Laboratory of Process Equipment, Delft University of Technology, Leeghwaterstraat 44, 2628 CA Delft. M.
Alewijn*, E.L. Sliwinski & J.T.M. Wouters, A fast and simple method for
quantitative determination of fat-derived medium and low-volatile compounds in
cheese, 13 (2003) 733-741 *PDQ, Wageningen University, Bomenweg 2, 6703 HD, Wageningen; L.
Rijnen, M. Yvon, R. van Kranenburg, P. Courtin, A, Verheul, E. Chambellon &
G. Smit*, Lactococcal aminotransferases AraT and BcaT are key enzymes for the
formation of aroma compounds from amino acids in cheese, 13 (2003) 805-812 *NIZO food research, P.O. Box 20, 6710 BA Ede; |
Contact:René Floris, secretaris
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