Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk (English)
- New search for: Riera, F.
- New search for: Alvarez, A.
- New search for: Riera, F.
- New search for: Alvarez, A.
In:
INTERNATIONAL DAIRY JOURNAL
;
37
, 2
;
111-116
;
2014
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ISSN:
- Article (Journal) / Print
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Title:Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk
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Contributors:Riera, F. ( author ) / Alvarez, A. ( author )
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Published in:INTERNATIONAL DAIRY JOURNAL ; 37, 2 ; 111-116
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Publisher:
- New search for: Elsevier Science B.V., Amsterdam.
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Publication date:2014-01-01
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Size:6 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 338.1764142
- Further information on Dewey Decimal Classification
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Classification:
DDC: 338.1764142 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 37, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 57
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Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gelsNguyen, Nguyen H.A. et al. | 2014
- 64
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Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storageCalzada, Javier et al. | 2014
- 74
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Determination of myo-inositol in infant formulae and milk powders using capillary gas chromatography with flame ionisation detectionWoollard, David C. et al. | 2014
- 82
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Application of an LC–UV method to estimate lutein recovery during infant formula manufactureIndyk, Harvey E. et al. | 2014
- 87
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Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteinsSołowiej, Bartosz et al. | 2014
- 95
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High-protein fat-free acid milk gels: Control of protein composition and heat treatmentChever, S. et al. | 2014
- 104
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Heat stability of reconstituted milk protein concentrate powdersCrowley, Shane V. et al. | 2014
- 111
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Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milkRiera, Francisco et al. | 2014
- 117
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Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globulesKathriarachchi, Kalpana et al. | 2014
- 127
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Acknowledgement of Reviewers| 2014
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Calendar| 2014
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Editorial Board| 2014