Comparison of casein glycations induced by lactose and lactulose

2024-9-13

Comparative analysis of milk fat globule membrane proteins between porcine and human colostrum by a label‐free proteomics approach

2024-9-8

Fate of aflatoxin M1 in milk during various processing treatments

2024-9-5

Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria

2024-9-5

Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70)

2024-9-3

Inhibition of <i>Salmonella typhimurium</i> infection in mice fed with live or heat‐killed <i>Lactiplantibacillus plantarum</i> MWFLp‐182

2024-8-27

Effect of ultrafiltration of acid whey at pH 4.6 or 6.5 on whey concentrate composition and resultant powder properties

2024-8-11

Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid

2024-8-9

A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates

2024-8-9

Regulating antigenicity of α‐lactalbumin based on enzymolysis: Insights into structure and linear epitopes

2024-8-7

Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis

2024-8-5

Advances, challenges and future directions in the development of <i>in vitro</i> gastrointestinal models used in assessing infant formulas

2024-8-5

Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective

2024-8-4

Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder

2024-8-1

Issue Information

2024-7-30

Utilising fatty acid prediction equations and mid‐infrared spectroscopy to estimate the seasonality changes in bovine milk from pasture‐based systems

2024-7-30

Preparation, characterisation and functional effects of goat milk whey protein isolate with low lactose after heat and non‐heat treatments

2024-7-25

Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels

2024-7-25

Assessment of elements (toxic and essential) concentrations and methicillin resistance in <i>Staphylococcus aureus</i> strains isolated from raw milk in the Kurdistan province

2024-7-25

Editor's choice article for August 2024

2024-7-22

Fatty acid composition comparison between colostrum and mature milk in buffaloes

2024-7-18

The unregulated plant‐based ‘milk’ industry: A threat to nutrition, health and safety?

2024-7-9

Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics

2024-7-7

Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography

2024-7-7

Study on the mechanism of targeted regulation of casein linear epitopes by three animal‐derived proteases under the optimal antigen inhibition rate conditions

2024-7-1

Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories

2024-7-1

Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation

2024-6-24

Antihypertensive effects of the <i>Limosilactobacillus reuteri</i> Z09 and <i>Lactobacillus helveticus</i> Z11 fermented milk in spontaneously hypertensive rats

2024-6-18

β‐Galactosidase: Insights into source variability, genetic engineering, immobilisation and diverse applications in food, industry and medicine

2024-6-17

Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product

2024-6-12

Production of yogurts fortified with nanoencapsulated coenzyme <scp>Q10</scp>: Technological feasibility and bioactive's release during <i>in vitro</i> digestion

2024-6-11

Adjunct cultures of autochthonous <i>Lactobacillus</i> strains to diversify and improve cheese maturation

2024-6-11

Effect of casein genetic variants and glycosylation on bovine milk foaming properties

2024-6-11

Effect of <i>Streptococcus thermophilus</i> extract on <i>Lactiplantibacillus plantarum</i> acidification and propagation in milk fermentation

2024-6-6

Ultrasound promoted the inactivation efficacy of lactic acid against calcium‐mediated biofilm formation by <i>Pseudomonas fluorescens</i>

2024-5-29

Bio‐yoghurt enriched with <i>Spirulina</i>‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties

2024-5-27

Methicillin‐resistant <i>Staphylococcus aureus</i> enterotoxin producers, isolated from the production chain of artisanal Coalho cheese

2024-5-17

Ionic calcium variation in normal, acidic, alkaline and unstable non‐acidic bovine milks and its relationship with alcohol stability

2024-5-16

The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams

2024-5-13

Oxidation and degradation kinetics of lactic butter supplemented with <i>Myrtus communis</i> essential oils

2024-5-11

A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability

2024-5-2

<i>In vitro</i> assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour

2024-4-30

Effect of using camel milk on quality characteristics, free amino acid content and biogenic amine formation in Domiati cheese

2024-4-28

Optimisation of fermentation for developing a novel <scp>low‐allergenic</scp> fermented milk beverage with reduced antigenicity

2024-4-28

The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability

2024-4-24

The impacts of milking frequency on nutrient composition and functional characteristics of Cheddar cheese

2024-4-22

Impact of breeding system transition on camel milk caseins

2024-4-18

Issue Information

2024-4-18