Search Results - Wolfschoon-Pombo, Alan F.

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  1. 1
    Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

    Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis by Dang, Bich Phuong, Wolfschoon Pombo, Alan F, Kulozik, Ulrich

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  2. 2
    Cream cheese: Historical, manufacturing, and physico-chemical aspects

    Cream cheese: Historical, manufacturing, and physico-chemical aspects by Wolfschoon Pombo, Alan F.

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  3. 3
    Buffering curves of ideal whey fractions obtained from a cascade membrane separation process

    Buffering curves of ideal whey fractions obtained from a cascade membrane separation process by Wolfschoon Pombo, Alan F, Spiegel, Thomas L, Hernandez‐Zenil, Erick

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  4. 4
    Buffer Capacity of Microfiltered Skim Milk Concentrates

    Buffer Capacity of Microfiltered Skim Milk Concentrates by Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus

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  5. 5
    Pufferkapazität mikrofiltrierter Magermilchkonzentrate

    Pufferkapazität mikrofiltrierter Magermilchkonzentrate by Wolfschoon-Pombo, Alan F., Böttger, Daphne, Lösche, Klaus

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  6. 6
    Forced syneresis determination results from commercial cream cheese samples

    Forced syneresis determination results from commercial cream cheese samples by Wolfschoon-Pombo, Alan F., Dang, Bich Phuong, Chiriboga Chiriboga, Bernardo

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  7. 7
    Micellar calcium in acid curd cheese with different pH values, fat and protein levels

    Micellar calcium in acid curd cheese with different pH values, fat and protein levels by Wolfschoon-Pombo, Alan F., Andlinger, David J.

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  8. 8
    Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt

    Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt by Gomes, Elisângela Ramieres, Carneiro, Lauren Carvalho Montalvão, Stephani, Rodrigo, Carvalho, Antônio Fernandes de, Renhe, Isis Rodrigues Toledo, Wolfschoon-Pombo, Alan F., Perrone, Ítalo Tuler

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  9. 9
    The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review

    The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review by de Paula, Igor Lima, Mesa, Natalia Casas, Contim, Larissa Teixeira, Ferreira, Rafaela Gonçalves, Pombo, Alan F. Wolfschoon, de Carvalho da Costa, Juliana, Perrone, Ítalo Tuler, Stephani, Rodrigo

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  10. 10
    Pufferkapazität mikrofiltrierter Magermilchkonzentrate

    Pufferkapazität mikrofiltrierter Magermilchkonzentrate by Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus

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  11. 11
    Indoxylsulfate in milk

    Indoxylsulfate in milk by Wolfschoon-Pombo, Alan Frederick, Klostermeyer, Henning

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  12. 12
    Detection of adulteration of pasteurised milk with whey by determination of the casein-bound phosphorus and protein nitrogen content

    Detection of adulteration of pasteurised milk with whey by determination of the casein-bound phosphorus and protein nitrogen content by Wolfschoon-Pombo, Alan Frederick, Furtado, Marco Antonio Moreira

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