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You searched for subject:(Milk proteins). Showing records 1 – 30 of 218 total matches.

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Massey University

1. Nguyen, Nguyen Hong Anh. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.

Degree: PhD, Food Technology, 2014, Massey University

 Understanding the interactions between the milk proteins during heat treatment of milk can be employed to manipulate the functional properties of dairy products. The ability… (more)

Subjects/Keywords: Milk proteins; Heated milk; Acid milk gels

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APA (6th Edition):

Nguyen, N. H. A. (2014). A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/5484

Chicago Manual of Style (16th Edition):

Nguyen, Nguyen Hong Anh. “A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.” 2014. Doctoral Dissertation, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/5484.

MLA Handbook (7th Edition):

Nguyen, Nguyen Hong Anh. “A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.” 2014. Web. 31 Mar 2020.

Vancouver:

Nguyen NHA. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/5484.

Council of Science Editors:

Nguyen NHA. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. [Doctoral Dissertation]. Massey University; 2014. Available from: http://hdl.handle.net/10179/5484


Massey University

2. Sarkar, Anwesha. Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids.

Degree: PhD, Food Technology, 2010, Massey University

 Emulsions form a major part of processed food formulations, either being the end products in themselves or as parts of a more complex food system.… (more)

Subjects/Keywords: Milk proteins; Emulsions

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APA (6th Edition):

Sarkar, A. (2010). Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/1409

Chicago Manual of Style (16th Edition):

Sarkar, Anwesha. “Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids.” 2010. Doctoral Dissertation, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/1409.

MLA Handbook (7th Edition):

Sarkar, Anwesha. “Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids.” 2010. Web. 31 Mar 2020.

Vancouver:

Sarkar A. Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids. [Internet] [Doctoral dissertation]. Massey University; 2010. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/1409.

Council of Science Editors:

Sarkar A. Behaviour of milk protein-stabilized oil-in-water emulsions in simulated physiological fluids. [Doctoral Dissertation]. Massey University; 2010. Available from: http://hdl.handle.net/10179/1409


Massey University

3. Tercinier, Lucile. Study of the interactions between milk proteins and hydroxyapatite particles.

Degree: PhD, Food Technology, 2016, Massey University

 Hydroxyapatite (HA) and other insoluble calcium salts added to calcium-fortified milks are often described as inert, as they do not cause any protein aggregation and… (more)

Subjects/Keywords: Milk proteins; Hydroxyapatite; Milk; Heat treatment

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APA (6th Edition):

Tercinier, L. (2016). Study of the interactions between milk proteins and hydroxyapatite particles. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/10735

Chicago Manual of Style (16th Edition):

Tercinier, Lucile. “Study of the interactions between milk proteins and hydroxyapatite particles.” 2016. Doctoral Dissertation, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/10735.

MLA Handbook (7th Edition):

Tercinier, Lucile. “Study of the interactions between milk proteins and hydroxyapatite particles.” 2016. Web. 31 Mar 2020.

Vancouver:

Tercinier L. Study of the interactions between milk proteins and hydroxyapatite particles. [Internet] [Doctoral dissertation]. Massey University; 2016. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/10735.

Council of Science Editors:

Tercinier L. Study of the interactions between milk proteins and hydroxyapatite particles. [Doctoral Dissertation]. Massey University; 2016. Available from: http://hdl.handle.net/10179/10735


University of Alberta

4. Rattray, William. Alteration of the protein fraction of bovine milk.

Degree: PhD, Department of Food Science and Nutrition, 1997, University of Alberta

Subjects/Keywords: Milk proteins.

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APA (6th Edition):

Rattray, W. (1997). Alteration of the protein fraction of bovine milk. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/k930bz86m

Chicago Manual of Style (16th Edition):

Rattray, William. “Alteration of the protein fraction of bovine milk.” 1997. Doctoral Dissertation, University of Alberta. Accessed March 31, 2020. https://era.library.ualberta.ca/files/k930bz86m.

MLA Handbook (7th Edition):

Rattray, William. “Alteration of the protein fraction of bovine milk.” 1997. Web. 31 Mar 2020.

Vancouver:

Rattray W. Alteration of the protein fraction of bovine milk. [Internet] [Doctoral dissertation]. University of Alberta; 1997. [cited 2020 Mar 31]. Available from: https://era.library.ualberta.ca/files/k930bz86m.

Council of Science Editors:

Rattray W. Alteration of the protein fraction of bovine milk. [Doctoral Dissertation]. University of Alberta; 1997. Available from: https://era.library.ualberta.ca/files/k930bz86m


Oregon State University

5. Al-Makhlafi, Hamood K. The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces.

Degree: PhD, Food Science and Technology, 1994, Oregon State University

 β-lactoglobulin (β-Lg), bovine serum albumin (BSA), α-lactalbumin (α-Lac), and β-casein were adsorbed onto silanized silica surfaces of low and high hydrophobicity for 8 h, and… (more)

Subjects/Keywords: Milk proteins

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APA (6th Edition):

Al-Makhlafi, H. K. (1994). The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/27432

Chicago Manual of Style (16th Edition):

Al-Makhlafi, Hamood K. “The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces.” 1994. Doctoral Dissertation, Oregon State University. Accessed March 31, 2020. http://hdl.handle.net/1957/27432.

MLA Handbook (7th Edition):

Al-Makhlafi, Hamood K. “The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces.” 1994. Web. 31 Mar 2020.

Vancouver:

Al-Makhlafi HK. The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces. [Internet] [Doctoral dissertation]. Oregon State University; 1994. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/1957/27432.

Council of Science Editors:

Al-Makhlafi HK. The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces. [Doctoral Dissertation]. Oregon State University; 1994. Available from: http://hdl.handle.net/1957/27432


Massey University

6. Riou, Emmanuelle. Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems.

Degree: PhD, Food Technology, 2012, Massey University

 Because of their superior functional properties and nutritional quality, whey proteins are widely used in the food industry. Some of the important functional properties of… (more)

Subjects/Keywords: Whey; Milk proteins; Calcium chloride

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APA (6th Edition):

Riou, E. (2012). Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/4299

Chicago Manual of Style (16th Edition):

Riou, Emmanuelle. “Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems.” 2012. Doctoral Dissertation, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/4299.

MLA Handbook (7th Edition):

Riou, Emmanuelle. “Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems.” 2012. Web. 31 Mar 2020.

Vancouver:

Riou E. Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems. [Internet] [Doctoral dissertation]. Massey University; 2012. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/4299.

Council of Science Editors:

Riou E. Comparative study of the effects of added calcium on the heat-induced changes in three complex whey protein systems. [Doctoral Dissertation]. Massey University; 2012. Available from: http://hdl.handle.net/10179/4299


Oregon State University

7. Walker, Marcia Kaye, 1961-. Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins.

Degree: PhD, Food Science and Technology, 2003, Oregon State University

Subjects/Keywords: Milk proteins

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APA (6th Edition):

Walker, Marcia Kaye, 1. (2003). Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/19719

Chicago Manual of Style (16th Edition):

Walker, Marcia Kaye, 1961-. “Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins.” 2003. Doctoral Dissertation, Oregon State University. Accessed March 31, 2020. http://hdl.handle.net/1957/19719.

MLA Handbook (7th Edition):

Walker, Marcia Kaye, 1961-. “Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins.” 2003. Web. 31 Mar 2020.

Vancouver:

Walker, Marcia Kaye 1. Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins. [Internet] [Doctoral dissertation]. Oregon State University; 2003. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/1957/19719.

Council of Science Editors:

Walker, Marcia Kaye 1. Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins. [Doctoral Dissertation]. Oregon State University; 2003. Available from: http://hdl.handle.net/1957/19719


Michigan State University

8. Tobelmann, David Warren. Chemical, physical and functional properties of selected milk protein co-precipitates.

Degree: MS, Department of Food Science and Human Nutrition, 1979, Michigan State University

Subjects/Keywords: Milk proteins

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APA (6th Edition):

Tobelmann, D. W. (1979). Chemical, physical and functional properties of selected milk protein co-precipitates. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:37759

Chicago Manual of Style (16th Edition):

Tobelmann, David Warren. “Chemical, physical and functional properties of selected milk protein co-precipitates.” 1979. Masters Thesis, Michigan State University. Accessed March 31, 2020. http://etd.lib.msu.edu/islandora/object/etd:37759.

MLA Handbook (7th Edition):

Tobelmann, David Warren. “Chemical, physical and functional properties of selected milk protein co-precipitates.” 1979. Web. 31 Mar 2020.

Vancouver:

Tobelmann DW. Chemical, physical and functional properties of selected milk protein co-precipitates. [Internet] [Masters thesis]. Michigan State University; 1979. [cited 2020 Mar 31]. Available from: http://etd.lib.msu.edu/islandora/object/etd:37759.

Council of Science Editors:

Tobelmann DW. Chemical, physical and functional properties of selected milk protein co-precipitates. [Masters Thesis]. Michigan State University; 1979. Available from: http://etd.lib.msu.edu/islandora/object/etd:37759


Michigan State University

9. Dimler, Steven Robert. In vitro enzymatic digestion of milk proteins.

Degree: MS, Dept. of Food Science, 1975, Michigan State University

Subjects/Keywords: Milk proteins

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APA (6th Edition):

Dimler, S. R. (1975). In vitro enzymatic digestion of milk proteins. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:10518

Chicago Manual of Style (16th Edition):

Dimler, Steven Robert. “In vitro enzymatic digestion of milk proteins.” 1975. Masters Thesis, Michigan State University. Accessed March 31, 2020. http://etd.lib.msu.edu/islandora/object/etd:10518.

MLA Handbook (7th Edition):

Dimler, Steven Robert. “In vitro enzymatic digestion of milk proteins.” 1975. Web. 31 Mar 2020.

Vancouver:

Dimler SR. In vitro enzymatic digestion of milk proteins. [Internet] [Masters thesis]. Michigan State University; 1975. [cited 2020 Mar 31]. Available from: http://etd.lib.msu.edu/islandora/object/etd:10518.

Council of Science Editors:

Dimler SR. In vitro enzymatic digestion of milk proteins. [Masters Thesis]. Michigan State University; 1975. Available from: http://etd.lib.msu.edu/islandora/object/etd:10518


Massey University

10. Sang, Xiaoqi. Effect of air temperature on the thermal degradation of heat liable products in spray drying and monodisperse drying.

Degree: Master of Food Technology, 2018, Massey University

 Three heat liable protein-based materials β-galactosidase, whey protein isolate (WPI) and egg white (with 30-35% w/w total solids) were dried through conventional spray drying and… (more)

Subjects/Keywords: Proteins; Denaturation; Milk proteins; Whey products; Albumin

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APA (6th Edition):

Sang, X. (2018). Effect of air temperature on the thermal degradation of heat liable products in spray drying and monodisperse drying. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/14851

Chicago Manual of Style (16th Edition):

Sang, Xiaoqi. “Effect of air temperature on the thermal degradation of heat liable products in spray drying and monodisperse drying.” 2018. Masters Thesis, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/14851.

MLA Handbook (7th Edition):

Sang, Xiaoqi. “Effect of air temperature on the thermal degradation of heat liable products in spray drying and monodisperse drying.” 2018. Web. 31 Mar 2020.

Vancouver:

Sang X. Effect of air temperature on the thermal degradation of heat liable products in spray drying and monodisperse drying. [Internet] [Masters thesis]. Massey University; 2018. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/14851.

Council of Science Editors:

Sang X. Effect of air temperature on the thermal degradation of heat liable products in spray drying and monodisperse drying. [Masters Thesis]. Massey University; 2018. Available from: http://hdl.handle.net/10179/14851


The Ohio State University

11. Rao, Palamand Suryanarayana. Isolation and characterization of the heat-induced protein complex in milk.

Degree: PhD, Graduate School, 1960, The Ohio State University

Subjects/Keywords: Chemistry; Milk; Proteins

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APA (6th Edition):

Rao, P. S. (1960). Isolation and characterization of the heat-induced protein complex in milk. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667253

Chicago Manual of Style (16th Edition):

Rao, Palamand Suryanarayana. “Isolation and characterization of the heat-induced protein complex in milk.” 1960. Doctoral Dissertation, The Ohio State University. Accessed March 31, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667253.

MLA Handbook (7th Edition):

Rao, Palamand Suryanarayana. “Isolation and characterization of the heat-induced protein complex in milk.” 1960. Web. 31 Mar 2020.

Vancouver:

Rao PS. Isolation and characterization of the heat-induced protein complex in milk. [Internet] [Doctoral dissertation]. The Ohio State University; 1960. [cited 2020 Mar 31]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667253.

Council of Science Editors:

Rao PS. Isolation and characterization of the heat-induced protein complex in milk. [Doctoral Dissertation]. The Ohio State University; 1960. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667253


The Ohio State University

12. Treece, Jack Milan. Environmental and genetic influences on milk composition with particular reference to the protein.

Degree: PhD, Graduate School, 1960, The Ohio State University

Subjects/Keywords: Agriculture; Milk; Proteins

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APA (6th Edition):

Treece, J. M. (1960). Environmental and genetic influences on milk composition with particular reference to the protein. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667863

Chicago Manual of Style (16th Edition):

Treece, Jack Milan. “Environmental and genetic influences on milk composition with particular reference to the protein.” 1960. Doctoral Dissertation, The Ohio State University. Accessed March 31, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667863.

MLA Handbook (7th Edition):

Treece, Jack Milan. “Environmental and genetic influences on milk composition with particular reference to the protein.” 1960. Web. 31 Mar 2020.

Vancouver:

Treece JM. Environmental and genetic influences on milk composition with particular reference to the protein. [Internet] [Doctoral dissertation]. The Ohio State University; 1960. [cited 2020 Mar 31]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667863.

Council of Science Editors:

Treece JM. Environmental and genetic influences on milk composition with particular reference to the protein. [Doctoral Dissertation]. The Ohio State University; 1960. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486479798667863


The Ohio State University

13. Kresheck, Gordon Charles. Changes in milk proteins at elevated temperatures as determined by light scattering.

Degree: PhD, Graduate School, 1961, The Ohio State University

Subjects/Keywords: Chemistry; Proteins; Milk

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APA (6th Edition):

Kresheck, G. C. (1961). Changes in milk proteins at elevated temperatures as determined by light scattering. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu148648326998668

Chicago Manual of Style (16th Edition):

Kresheck, Gordon Charles. “Changes in milk proteins at elevated temperatures as determined by light scattering.” 1961. Doctoral Dissertation, The Ohio State University. Accessed March 31, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu148648326998668.

MLA Handbook (7th Edition):

Kresheck, Gordon Charles. “Changes in milk proteins at elevated temperatures as determined by light scattering.” 1961. Web. 31 Mar 2020.

Vancouver:

Kresheck GC. Changes in milk proteins at elevated temperatures as determined by light scattering. [Internet] [Doctoral dissertation]. The Ohio State University; 1961. [cited 2020 Mar 31]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu148648326998668.

Council of Science Editors:

Kresheck GC. Changes in milk proteins at elevated temperatures as determined by light scattering. [Doctoral Dissertation]. The Ohio State University; 1961. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu148648326998668


The Ohio State University

14. Long, John Edward. The physical properties and interactions of some minor milk proteins.

Degree: PhD, Graduate School, 1958, The Ohio State University

Subjects/Keywords: Chemistry; Proteins; Milk

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APA (6th Edition):

Long, J. E. (1958). The physical properties and interactions of some minor milk proteins. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1486562415806572

Chicago Manual of Style (16th Edition):

Long, John Edward. “The physical properties and interactions of some minor milk proteins.” 1958. Doctoral Dissertation, The Ohio State University. Accessed March 31, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486562415806572.

MLA Handbook (7th Edition):

Long, John Edward. “The physical properties and interactions of some minor milk proteins.” 1958. Web. 31 Mar 2020.

Vancouver:

Long JE. The physical properties and interactions of some minor milk proteins. [Internet] [Doctoral dissertation]. The Ohio State University; 1958. [cited 2020 Mar 31]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486562415806572.

Council of Science Editors:

Long JE. The physical properties and interactions of some minor milk proteins. [Doctoral Dissertation]. The Ohio State University; 1958. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486562415806572

15. Fortuna, Lelis Aparecida Petrini. Estudo da estabilidade da micela de caseina em leite estável e instável não ácido.

Degree: 2015, Universidade de Caxias do Sul

O leite instável não ácido (LINA) caracteriza-se pela perda da estabilidade da caseína ao teste do etanol, sem apresentar acidez acima de 18 °D. Este… (more)

Subjects/Keywords: Caseína; Leite - Proteínas; Casein; Milk proteins

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APA (6th Edition):

Fortuna, L. A. P. (2015). Estudo da estabilidade da micela de caseina em leite estável e instável não ácido. (Doctoral Dissertation). Universidade de Caxias do Sul. Retrieved from https://repositorio.ucs.br/handle/11338/969

Chicago Manual of Style (16th Edition):

Fortuna, Lelis Aparecida Petrini. “Estudo da estabilidade da micela de caseina em leite estável e instável não ácido.” 2015. Doctoral Dissertation, Universidade de Caxias do Sul. Accessed March 31, 2020. https://repositorio.ucs.br/handle/11338/969.

MLA Handbook (7th Edition):

Fortuna, Lelis Aparecida Petrini. “Estudo da estabilidade da micela de caseina em leite estável e instável não ácido.” 2015. Web. 31 Mar 2020.

Vancouver:

Fortuna LAP. Estudo da estabilidade da micela de caseina em leite estável e instável não ácido. [Internet] [Doctoral dissertation]. Universidade de Caxias do Sul; 2015. [cited 2020 Mar 31]. Available from: https://repositorio.ucs.br/handle/11338/969.

Council of Science Editors:

Fortuna LAP. Estudo da estabilidade da micela de caseina em leite estável e instável não ácido. [Doctoral Dissertation]. Universidade de Caxias do Sul; 2015. Available from: https://repositorio.ucs.br/handle/11338/969


Ryerson University

16. Naqvi, Muhammad Ali. Structure and Vitamin D₃-Binding Affinity of Milk Proteins.

Degree: 2011, Ryerson University

 Two projects formed the basis of this thesis related to protein-vitamin D₃ (VD₃) binding mechanisms and efficacy. First, a method to characterize the binding of… (more)

Subjects/Keywords: Vitamin D; Milk proteins; Protein binding  – Methodology

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APA (6th Edition):

Naqvi, M. A. (2011). Structure and Vitamin D₃-Binding Affinity of Milk Proteins. (Thesis). Ryerson University. Retrieved from https://digital.library.ryerson.ca/islandora/object/RULA%3A1539

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Naqvi, Muhammad Ali. “Structure and Vitamin D₃-Binding Affinity of Milk Proteins.” 2011. Thesis, Ryerson University. Accessed March 31, 2020. https://digital.library.ryerson.ca/islandora/object/RULA%3A1539.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Naqvi, Muhammad Ali. “Structure and Vitamin D₃-Binding Affinity of Milk Proteins.” 2011. Web. 31 Mar 2020.

Vancouver:

Naqvi MA. Structure and Vitamin D₃-Binding Affinity of Milk Proteins. [Internet] [Thesis]. Ryerson University; 2011. [cited 2020 Mar 31]. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1539.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Naqvi MA. Structure and Vitamin D₃-Binding Affinity of Milk Proteins. [Thesis]. Ryerson University; 2011. Available from: https://digital.library.ryerson.ca/islandora/object/RULA%3A1539

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

17. Trejo Araya, Ximenita Isabelle. Effect of transglutaminase on milk proteins.

Degree: Master, Technology, 2003, Massey University

 In this study transglutaminase was used to achieve ε-γ-(glutamyl) lysine cross-linking of milk proteins, in Trim™ and Full Fat milks, the same milks with a… (more)

Subjects/Keywords: Transglutaminases; Milk proteins

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APA (6th Edition):

Trejo Araya, X. I. (2003). Effect of transglutaminase on milk proteins. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/12417

Chicago Manual of Style (16th Edition):

Trejo Araya, Ximenita Isabelle. “Effect of transglutaminase on milk proteins.” 2003. Masters Thesis, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/12417.

MLA Handbook (7th Edition):

Trejo Araya, Ximenita Isabelle. “Effect of transglutaminase on milk proteins.” 2003. Web. 31 Mar 2020.

Vancouver:

Trejo Araya XI. Effect of transglutaminase on milk proteins. [Internet] [Masters thesis]. Massey University; 2003. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/12417.

Council of Science Editors:

Trejo Araya XI. Effect of transglutaminase on milk proteins. [Masters Thesis]. Massey University; 2003. Available from: http://hdl.handle.net/10179/12417


Massey University

18. Hunter, Robin James. The renneting properties of skim milk solutions supplemented with milk protein concentrate : the effect of hydration and storage of the milk protein concentrate.

Degree: MS, Physics, 2004, Massey University

 The purpose of this study was to examine the effect of storage and hydration of milk protein concentrate with 85% protein (MPC85) on the renneting… (more)

Subjects/Keywords: Milk proteins; Cheese

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APA (6th Edition):

Hunter, R. J. (2004). The renneting properties of skim milk solutions supplemented with milk protein concentrate : the effect of hydration and storage of the milk protein concentrate. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/13488

Chicago Manual of Style (16th Edition):

Hunter, Robin James. “The renneting properties of skim milk solutions supplemented with milk protein concentrate : the effect of hydration and storage of the milk protein concentrate.” 2004. Masters Thesis, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/13488.

MLA Handbook (7th Edition):

Hunter, Robin James. “The renneting properties of skim milk solutions supplemented with milk protein concentrate : the effect of hydration and storage of the milk protein concentrate.” 2004. Web. 31 Mar 2020.

Vancouver:

Hunter RJ. The renneting properties of skim milk solutions supplemented with milk protein concentrate : the effect of hydration and storage of the milk protein concentrate. [Internet] [Masters thesis]. Massey University; 2004. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/13488.

Council of Science Editors:

Hunter RJ. The renneting properties of skim milk solutions supplemented with milk protein concentrate : the effect of hydration and storage of the milk protein concentrate. [Masters Thesis]. Massey University; 2004. Available from: http://hdl.handle.net/10179/13488


Massey University

19. Findlay, Robyn Rosemary. Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time.

Degree: Master of Technology, Food Technology, 2002, Massey University

 Increased knowledge of the interactions involved in the manufacture of Milk Protein Composite Gels (MPCGs) is essential for the further development of dairy-based analogue and… (more)

Subjects/Keywords: Gelation; Milk proteins

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APA (6th Edition):

Findlay, R. R. (2002). Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/13532

Chicago Manual of Style (16th Edition):

Findlay, Robyn Rosemary. “Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time.” 2002. Masters Thesis, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/13532.

MLA Handbook (7th Edition):

Findlay, Robyn Rosemary. “Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time.” 2002. Web. 31 Mar 2020.

Vancouver:

Findlay RR. Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time. [Internet] [Masters thesis]. Massey University; 2002. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/13532.

Council of Science Editors:

Findlay RR. Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time. [Masters Thesis]. Massey University; 2002. Available from: http://hdl.handle.net/10179/13532


Massey University

20. Zhu (Zhang), Xiang Qian. Interactions between flavour compounds and milk proteins.

Degree: M. Phil., Food Technology, 2003, Massey University

 The aim of this thesis was to develop a reliable analysis method for determination of protein-flavour binding and to explore aspects of binding of flavour… (more)

Subjects/Keywords: Milk proteins; Flavor

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APA (6th Edition):

Zhu (Zhang), X. Q. (2003). Interactions between flavour compounds and milk proteins. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/7565

Chicago Manual of Style (16th Edition):

Zhu (Zhang), Xiang Qian. “Interactions between flavour compounds and milk proteins.” 2003. Masters Thesis, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/7565.

MLA Handbook (7th Edition):

Zhu (Zhang), Xiang Qian. “Interactions between flavour compounds and milk proteins.” 2003. Web. 31 Mar 2020.

Vancouver:

Zhu (Zhang) XQ. Interactions between flavour compounds and milk proteins. [Internet] [Masters thesis]. Massey University; 2003. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/7565.

Council of Science Editors:

Zhu (Zhang) XQ. Interactions between flavour compounds and milk proteins. [Masters Thesis]. Massey University; 2003. Available from: http://hdl.handle.net/10179/7565


Massey University

21. Burr, Richard Gordon. Frequency of occurrence of novel milk protein variants in a New Zealand dairy cattle study population : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry, Massey University .

Degree: 1996, Massey University

 Since the discovery of genetic polymorphism within milk protein genes, a considerable volume of research has been published relating milk protein genetic variants and milk(more)

Subjects/Keywords: Milk proteins; Analysis

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APA (6th Edition):

Burr, R. G. (1996). Frequency of occurrence of novel milk protein variants in a New Zealand dairy cattle study population : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry, Massey University . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/10744

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Burr, Richard Gordon. “Frequency of occurrence of novel milk protein variants in a New Zealand dairy cattle study population : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry, Massey University .” 1996. Thesis, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/10744.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Burr, Richard Gordon. “Frequency of occurrence of novel milk protein variants in a New Zealand dairy cattle study population : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry, Massey University .” 1996. Web. 31 Mar 2020.

Vancouver:

Burr RG. Frequency of occurrence of novel milk protein variants in a New Zealand dairy cattle study population : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry, Massey University . [Internet] [Thesis]. Massey University; 1996. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/10744.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Burr RG. Frequency of occurrence of novel milk protein variants in a New Zealand dairy cattle study population : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry, Massey University . [Thesis]. Massey University; 1996. Available from: http://hdl.handle.net/10179/10744

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

22. Renhe, Isis Rodrigues Toledo. Effect of microfiltration on heat stabiity of milk concentrates .

Degree: 2017, University of Guelph

 Heat stability of milk concentrates may increase by removal of whey proteins. In this thesis, physico-chemical changes caused by partial whey protein removal by microfiltration… (more)

Subjects/Keywords: Milk concentrates; Membrane separation; Whey proteins

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APA (6th Edition):

Renhe, I. R. T. (2017). Effect of microfiltration on heat stabiity of milk concentrates . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10199

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Renhe, Isis Rodrigues Toledo. “Effect of microfiltration on heat stabiity of milk concentrates .” 2017. Thesis, University of Guelph. Accessed March 31, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10199.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Renhe, Isis Rodrigues Toledo. “Effect of microfiltration on heat stabiity of milk concentrates .” 2017. Web. 31 Mar 2020.

Vancouver:

Renhe IRT. Effect of microfiltration on heat stabiity of milk concentrates . [Internet] [Thesis]. University of Guelph; 2017. [cited 2020 Mar 31]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10199.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Renhe IRT. Effect of microfiltration on heat stabiity of milk concentrates . [Thesis]. University of Guelph; 2017. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10199

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

23. Jackson, Robert Howard. Proteins of the homogenized milk fat-globule membrane.

Degree: PhD, 1959, Michigan State University

Subjects/Keywords: Homogenized milk; Proteins

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APA (6th Edition):

Jackson, R. H. (1959). Proteins of the homogenized milk fat-globule membrane. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:5519

Chicago Manual of Style (16th Edition):

Jackson, Robert Howard. “Proteins of the homogenized milk fat-globule membrane.” 1959. Doctoral Dissertation, Michigan State University. Accessed March 31, 2020. http://etd.lib.msu.edu/islandora/object/etd:5519.

MLA Handbook (7th Edition):

Jackson, Robert Howard. “Proteins of the homogenized milk fat-globule membrane.” 1959. Web. 31 Mar 2020.

Vancouver:

Jackson RH. Proteins of the homogenized milk fat-globule membrane. [Internet] [Doctoral dissertation]. Michigan State University; 1959. [cited 2020 Mar 31]. Available from: http://etd.lib.msu.edu/islandora/object/etd:5519.

Council of Science Editors:

Jackson RH. Proteins of the homogenized milk fat-globule membrane. [Doctoral Dissertation]. Michigan State University; 1959. Available from: http://etd.lib.msu.edu/islandora/object/etd:5519


Michigan State University

24. Kang, Jung Ja. Interrelation of bovine serum proteins and milk proteose-peptone components.

Degree: MS, Dept. of Food Science and Human Nutrition, 1971, Michigan State University

Subjects/Keywords: Milk – Composition; Proteins

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APA (6th Edition):

Kang, J. J. (1971). Interrelation of bovine serum proteins and milk proteose-peptone components. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:11017

Chicago Manual of Style (16th Edition):

Kang, Jung Ja. “Interrelation of bovine serum proteins and milk proteose-peptone components.” 1971. Masters Thesis, Michigan State University. Accessed March 31, 2020. http://etd.lib.msu.edu/islandora/object/etd:11017.

MLA Handbook (7th Edition):

Kang, Jung Ja. “Interrelation of bovine serum proteins and milk proteose-peptone components.” 1971. Web. 31 Mar 2020.

Vancouver:

Kang JJ. Interrelation of bovine serum proteins and milk proteose-peptone components. [Internet] [Masters thesis]. Michigan State University; 1971. [cited 2020 Mar 31]. Available from: http://etd.lib.msu.edu/islandora/object/etd:11017.

Council of Science Editors:

Kang JJ. Interrelation of bovine serum proteins and milk proteose-peptone components. [Masters Thesis]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:11017


Michigan State University

25. Kolar, Charles Wesley. Isolation and characterization of proteose-peptone components 8-fast, 8-slow and 5 from cow's milk.

Degree: PhD, Department of Food Science, 1967, Michigan State University

Subjects/Keywords: Proteins; Milk – Analysis

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APA (6th Edition):

Kolar, C. W. (1967). Isolation and characterization of proteose-peptone components 8-fast, 8-slow and 5 from cow's milk. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:44674

Chicago Manual of Style (16th Edition):

Kolar, Charles Wesley. “Isolation and characterization of proteose-peptone components 8-fast, 8-slow and 5 from cow's milk.” 1967. Doctoral Dissertation, Michigan State University. Accessed March 31, 2020. http://etd.lib.msu.edu/islandora/object/etd:44674.

MLA Handbook (7th Edition):

Kolar, Charles Wesley. “Isolation and characterization of proteose-peptone components 8-fast, 8-slow and 5 from cow's milk.” 1967. Web. 31 Mar 2020.

Vancouver:

Kolar CW. Isolation and characterization of proteose-peptone components 8-fast, 8-slow and 5 from cow's milk. [Internet] [Doctoral dissertation]. Michigan State University; 1967. [cited 2020 Mar 31]. Available from: http://etd.lib.msu.edu/islandora/object/etd:44674.

Council of Science Editors:

Kolar CW. Isolation and characterization of proteose-peptone components 8-fast, 8-slow and 5 from cow's milk. [Doctoral Dissertation]. Michigan State University; 1967. Available from: http://etd.lib.msu.edu/islandora/object/etd:44674


Massey University

26. Paracha, Ghulam Mohi Uddin. Characterisation of the rehydration behaviour of milk protein concentrates in the presence of sugar.

Degree: M. Phil., Food Science and Technology, 2013, Massey University

 The main focus of this study was to characterize the hydration of milk protein in high protein powders to provide insights and strategies that might… (more)

Subjects/Keywords: Snack foods; Milk proteins; Dried milk; Rehydration; Sugar

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APA (6th Edition):

Paracha, G. M. U. (2013). Characterisation of the rehydration behaviour of milk protein concentrates in the presence of sugar. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/3575

Chicago Manual of Style (16th Edition):

Paracha, Ghulam Mohi Uddin. “Characterisation of the rehydration behaviour of milk protein concentrates in the presence of sugar.” 2013. Masters Thesis, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/3575.

MLA Handbook (7th Edition):

Paracha, Ghulam Mohi Uddin. “Characterisation of the rehydration behaviour of milk protein concentrates in the presence of sugar.” 2013. Web. 31 Mar 2020.

Vancouver:

Paracha GMU. Characterisation of the rehydration behaviour of milk protein concentrates in the presence of sugar. [Internet] [Masters thesis]. Massey University; 2013. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/3575.

Council of Science Editors:

Paracha GMU. Characterisation of the rehydration behaviour of milk protein concentrates in the presence of sugar. [Masters Thesis]. Massey University; 2013. Available from: http://hdl.handle.net/10179/3575


McGill University

27. Luimes, Paul Hendrik. An examination of endocrine and nutrient controls of milk protein production.

Degree: PhD, Department of Animal Science., 2002, McGill University

 The control of milk protein production was investigated utilising two different approaches. The first model is one of intravenous infusion of atropine. Atropine, which decreases… (more)

Subjects/Keywords: Milk proteins.; Milk yield.

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APA (6th Edition):

Luimes, P. H. (2002). An examination of endocrine and nutrient controls of milk protein production. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile38499.pdf

Chicago Manual of Style (16th Edition):

Luimes, Paul Hendrik. “An examination of endocrine and nutrient controls of milk protein production.” 2002. Doctoral Dissertation, McGill University. Accessed March 31, 2020. http://digitool.library.mcgill.ca/thesisfile38499.pdf.

MLA Handbook (7th Edition):

Luimes, Paul Hendrik. “An examination of endocrine and nutrient controls of milk protein production.” 2002. Web. 31 Mar 2020.

Vancouver:

Luimes PH. An examination of endocrine and nutrient controls of milk protein production. [Internet] [Doctoral dissertation]. McGill University; 2002. [cited 2020 Mar 31]. Available from: http://digitool.library.mcgill.ca/thesisfile38499.pdf.

Council of Science Editors:

Luimes PH. An examination of endocrine and nutrient controls of milk protein production. [Doctoral Dissertation]. McGill University; 2002. Available from: http://digitool.library.mcgill.ca/thesisfile38499.pdf


Massey University

28. Fenwick, Robin Milson. The nature of the protein materials which adsorb to the fat/serum interface of homogenised milk.

Degree: PhD, Food Technology, 1970, Massey University

 The fat globules of milk range in diameter from below 0.5 microns to above 15 microns with an average diameter of about 3.1 microns though… (more)

Subjects/Keywords: Homogenized milk; Milk proteins

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APA (6th Edition):

Fenwick, R. M. (1970). The nature of the protein materials which adsorb to the fat/serum interface of homogenised milk. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/4608

Chicago Manual of Style (16th Edition):

Fenwick, Robin Milson. “The nature of the protein materials which adsorb to the fat/serum interface of homogenised milk.” 1970. Doctoral Dissertation, Massey University. Accessed March 31, 2020. http://hdl.handle.net/10179/4608.

MLA Handbook (7th Edition):

Fenwick, Robin Milson. “The nature of the protein materials which adsorb to the fat/serum interface of homogenised milk.” 1970. Web. 31 Mar 2020.

Vancouver:

Fenwick RM. The nature of the protein materials which adsorb to the fat/serum interface of homogenised milk. [Internet] [Doctoral dissertation]. Massey University; 1970. [cited 2020 Mar 31]. Available from: http://hdl.handle.net/10179/4608.

Council of Science Editors:

Fenwick RM. The nature of the protein materials which adsorb to the fat/serum interface of homogenised milk. [Doctoral Dissertation]. Massey University; 1970. Available from: http://hdl.handle.net/10179/4608


University of Guelph

29. Miao, Zhu Tuan. The Interactions between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel .

Degree: 2015, University of Guelph

 The use of bacterial cultures producing polysaccharides is widespread, but the details of the interactions between these molecules and casein micelles during aggregation are still… (more)

Subjects/Keywords: Interactions; Exopolysaccharides; Lactic Acid Cultures; Milk Proteins; Texture; Milk Gel

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APA (6th Edition):

Miao, Z. T. (2015). The Interactions between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8742

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Miao, Zhu Tuan. “The Interactions between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel .” 2015. Thesis, University of Guelph. Accessed March 31, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8742.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Miao, Zhu Tuan. “The Interactions between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel .” 2015. Web. 31 Mar 2020.

Vancouver:

Miao ZT. The Interactions between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel . [Internet] [Thesis]. University of Guelph; 2015. [cited 2020 Mar 31]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8742.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Miao ZT. The Interactions between Exopolysaccharides Produced by Lactic Acid Cultures and Milk Proteins, and Their Impact on the Texture of Milk Gel . [Thesis]. University of Guelph; 2015. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8742

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

30. Hoffman, Elizabeth A. Some physical properties of milk proteins and soybean protein isolates in a simulated milk system.

Degree: MS, Dept. of Food Science and Human Nutrition, 1974, Michigan State University

Subjects/Keywords: Reconstituted milk; Milk proteins; Soymilk

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APA (6th Edition):

Hoffman, E. A. (1974). Some physical properties of milk proteins and soybean protein isolates in a simulated milk system. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:16164

Chicago Manual of Style (16th Edition):

Hoffman, Elizabeth A. “Some physical properties of milk proteins and soybean protein isolates in a simulated milk system.” 1974. Masters Thesis, Michigan State University. Accessed March 31, 2020. http://etd.lib.msu.edu/islandora/object/etd:16164.

MLA Handbook (7th Edition):

Hoffman, Elizabeth A. “Some physical properties of milk proteins and soybean protein isolates in a simulated milk system.” 1974. Web. 31 Mar 2020.

Vancouver:

Hoffman EA. Some physical properties of milk proteins and soybean protein isolates in a simulated milk system. [Internet] [Masters thesis]. Michigan State University; 1974. [cited 2020 Mar 31]. Available from: http://etd.lib.msu.edu/islandora/object/etd:16164.

Council of Science Editors:

Hoffman EA. Some physical properties of milk proteins and soybean protein isolates in a simulated milk system. [Masters Thesis]. Michigan State University; 1974. Available from: http://etd.lib.msu.edu/islandora/object/etd:16164

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