Generation and Stabilization of Whey-Based Monodisperse Nanoemulsions Using Ultra-High-Pressure Homogenization and Small Amphipathic Co-emulsifier Combinations von Zhang, Xue, Haque, Zahur Z

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Effect of Sweeteners on the Microstructure of Yogurt von HAQUE, Zahur Z., ARYANA, Kayanush J.

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Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation von HAQUE, Zahur Z., ARYANA, Kayanush J.

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Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation von ARYANA, Kayanush J., HAQUE, Zahur Z.

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Texture and microflora of vallagret cheese during maturation von Aryana, K.J, Haque, Z.Z

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Influence of Small Amphiphiles on Aqueous Dispersions of β-Lactoglobulin A and Bovine Serum Albumin: (2) Surface Energy and Emulsifying Properties von Haque, Zahur Z., Bohoua, Guichard L.

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Influence of Small Amphiphiles on Aqueous Dispersions of β-Lactoglobulin A and Bovine Serum Albumin: (1) Intermolecular Interactions von Haque, Zahur Z., Bohoua, Guichard L.

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Texture and microflora of vallegret cheese during maturation von Aryana, Kayanush J, Haque, Zahur Z

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Effect of Heating on Apparent Digestibility of Some Infant Formulations and Cereal-Legume Blends Available in Bangladesh von Haque, Zahur Z., ., Mamun A. Monsoor, ., Zafrullah Chowdhury

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Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese von Aryana, Kayanush J., Haque, Zahur U.

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Effect of Sugar Esters on the Textural Properties of Nonfat Low Calorie Yogurt von Farooq, Khalid, Haque, Zahur U

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Thermal Gelation of β-Lactoglobulin AB Purified from Cheddar Whey. 1. Effect of pH on Association As Observed by Dynamic Light Scattering von Haque, Zahur U, Sharma, Mallika

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Influence of milk peptides in determining the functionality of milk proteins: a review von Haque, Z.U. (Mississippi State University)

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Volatiles in Lowfat Cheddar Cheese Containing Commercial Fat Replacers von HAQUE, Zahur U., ARYANA, Kayanush J.

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MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION von ARYANA, KAYANUSH J., HAQUE, ZAHUR U.

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Casein hydrolysate. II. Functional properties of peptides von Haque, Zahur U., Mozaffar, Zahid

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Modification Tolerability of Soybean Proglycinin von Gidamis, Andrew B., Wright, Patrick, Haque, Zahur U., Katsube, Tomoyuki, Kito, Makoto, Utsumi, Shigeru

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Importance of Dietary Cholesterol for the Maturation of Mouse Brain Myelin von Haque, Zahur U., Mozaffor, Zahid

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Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism von HAQUE, Zahur U., SHARMA, Mallika

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Casein hydrolysate. III. Some functional properties of hydrophobic peptides synthesized from hydrolysate von Mozaffar, Zahid, Haque, Zahur U.

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