Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effect of Homogenization Temperature and Pressure on Lipoprotein Lipase Activity and Free Fatty Acids Accumulation in Milk"
written by Lars Wiking, Jonatan A. Dickow,
published by Food and Nutrition Sciences, Vol.4 No.8A, 2013
has been cited by the following article(s):
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[1] Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
Food Science and Technology …, 2022
[2] A clarifying reagent and microplate-based method for the high-throughput analysis of lipase activity in milk
European Food Research and …, 2021
[3] Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes
2021
[4] Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes
2021
[5] Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil
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[6] Modification of enzymes by use of high-pressure homogenization
Food Research International, 2018
[7] Comparison between novel and standard methods for analysis of free fatty acids in milk–Including relation to rancid flavour
International Dairy Journal, 2017
[8] Homojenizasyon ve ısıl işlem uygulamalarının farklı oranlarda yağ içeren sütlerden üretilen ayranın fizikokimyasal ve duyusal özellikleri üzerine etkisinin belirlenmesi
2016
[9] 两种乳中脂肪球粒径, 脂肪酶活性以及游离脂肪酸的比较分析
食品工业科技, 2015
[10] EFEITO DA HOMOGENEIZAÇÃO À ALTA PRESSÃO EM ENZIMAS: INATIVAÇÃO, ATIVAÇÃO E ESTABILIZAÇÃO
[11] Homojenizasyon ve ısıl işlem uygulamalarının farklı oranlarda yağ içeren sütlerden üretilen ayranın fizikokimyasal ve duyusal özellikleri üzerine etkisinin …
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