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

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

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Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis von Surber, Georg, Spiegel, Thomas, Dang, Bich Phuong, Wolfschoon Pombo, Alan, Rohm, Harald, Jaros, Doris

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

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Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing von Lenze, Sonja, Wolfschoon-Pombo, Alan, Schrader, Katrin, Kulozik, Ulrich

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Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations von Bulca, Selda, Wolfschoon-Pombo, Alan, Kulozik, Ulrich

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The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review von 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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Buffer Capacity of Microfiltered Skim Milk Concentrates von Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus

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

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Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions von Campos, Nathalia da Silva, Dias, Biany Aparecida de Castro, Desiderio, Eduarda Coelho Gaudard, Alves, Natalia Maria Germano, Perrone, Ítalo Tuler, Wolfschoon Pombo, Alan, Stephani, Rodrigo

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

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

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Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt von 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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Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC von dos Anjos Pinto, Caroline Barroso, Cunha, Carolina Neves, de Carvalho da Costa, Juliana, Wolfschoon-Pombo, Alan, Perrone, Ítalo Tuler, Stephani, Rodrigo

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Modified Fleischmann's lactometer method for sweet whey total solids estimation von Wolfschoon Pombo, Alan Frederick, Stephani, Rodrigo, Perrone, Ítalo Tuler, Leite Simões e Silva, Mariana, Pereira Silva, Álvaro Augusto

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Rennet coagulation properties of UHT ‐treated phosphocasein dispersions as a function of casein and N a C l concentrations von Bulca, Selda, Wolfschoon‐Pombo, Alan, Kulozik, Ulrich

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

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A METHOD FOR THE MANUFACTURE OF A FLAVOUR-ENHANCING COMPOSITION von SPIEGEL, THOMAS, WOLFSCHOON-POMBO, ALAN

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A METHOD FOR THE MANUFACTURE OF A FLAVOUR-ENHANCING COMPOSITION von WOLFSCHOON-POMBO, Alan, SPIEGEL, Thomas

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FREMGANGSMÅDE TIL FREMSTILLING AF EN SMAGSFORSTÆRKENDE SAMMENSÆTNING von WOLFSCHOON-POMBO, Alan, SPIEGEL, Thomas

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