검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Modification of casein micelle structure caused by ultrafiltration and heat treatment: A spectrofluorimetric and kinetic approach Erdem YK Journal of Food Engineering, 74(4), 536, 2006 |
| 2 |
The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment Yuksel Z, Erdem YK Journal of Food Engineering, 67(3), 301, 2005 |
| 3 |
Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese Erdem YK Journal of Food Engineering, 71(4), 366, 2005 |
| 4 |
Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting Erdem YK Journal of Food Engineering, 44(2), 63, 2000 |