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Refinado por: Base de dados/Biblioteca: ScienceDirect (Elsevier) remover Nome da Publicação: Journal of Dairy Science remover
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Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage
Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage
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Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Li, Nan ; Choi, Inseob ; Vuia-Riser, Jennifer ; Carter, Brandon ; Drake, MaryAnne ; Zhong, Qixin

Journal of dairy science, 2022-05, Vol.105 (5), p.3926-3938 [Periódico revisado por pares]

United States: Elsevier Inc

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2
Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate
Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate
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Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate

Choi, Inseob ; Zhong, Qixin

Journal of dairy science, 2020-11, Vol.103 (11), p.9868-9880 [Periódico revisado por pares]

United States: Elsevier Inc

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3
Decolorization of Cheddar cheese whey by activated carbon
Decolorization of Cheddar cheese whey by activated carbon
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Decolorization of Cheddar cheese whey by activated carbon

Zhang, Yue ; Campbell, Rachel ; Drake, MaryAnne ; Zhong, Qixin

Journal of dairy science, 2015-05, Vol.98 (5), p.2982-2991 [Periódico revisado por pares]

United States: Elsevier Inc

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4
Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions
Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions
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Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions

Liu, Gang ; Zhong, Qixin

Journal of dairy science, 2014-10, Vol.97 (10), p.6097-6106 [Periódico revisado por pares]

United States: Elsevier Inc

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