Search Results - "Salt, L.J."

Composition and surface properties of dough liquor by Salt, L.J., Wilde, P.J., Georget, D., Wellner, N., Skeggs, P.K., Mills, E.N.C.

“…The composition and surface properties of dough liquor isolated by ultracentrifugation have been characterised. Addition of ascorbate had no effect and salts…”
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Bubble Formation and Stabilization in Bread Dough by Mills, E.N.C., Wilde, P.J., Salt, L.J., Skeggs, P.

“…The gas phase of bread, which makes up more than 70% of the final volume of a loaf, has a major influence on its textural and sensory attributes. Controlling…”
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In vitro digestibility of β-casein and β-lactoglobulin under simulated human gastric and duodenal conditions: A multi-laboratory evaluation by Mandalari, G., Adel-Patient, K., Barkholt, V., Baro, C., Bennett, L., Bublin, M., Gaier, S., Graser, G., Ladics, G.S., Mierzejewska, D., Vassilopoulou, E., Vissers, Y.M., Zuidmeer, L., Rigby, N.M., Salt, L.J., Defernez, M., Mulholland, F., Mackie, A.R., Wickham, M.S.J., Mills, E.N.C.

“…Initially the resistance to digestion of two cow’s milk allergens, β-casein, and β-lactoglobulin (β-Lg), was compared using a “high-protease assay” and a…”
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In vitro digestibility of b-casein and b-lactoglobulin under simulated human gastric and duodenal conditions by Mandalari, G, Adel-Patient, K, Barkholt, V, Baro, C, Bennett, L, Bublin, M, Gaier, S, Graser, G, Ladics, G.S, Mierzejewska, D, Vassilopoulou, E, Vissers, Y.M, Zuidmeer, L, Rigby, N.M, Salt, L.J, Defernez, M, Mulholland, F, Mackie, A.R, Wickham, M.S.J, Mills, E.N.C

“…Initially the resistance to digestion of two cow's milk allergens, beta-casein, and beta-lactoglobulin (beta-Lg), was compared using a "high-protease assay"…”
Get full text