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A conversation on allergy: recognizing the past and looking to the future
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An Overview of the Relevance of IgG4 Antibodies in Allergic Disease with a Focus on Food Allergens
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Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders
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Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
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Multiscale imaging approaches for simultaneously mapping distribution of multiple components in infant formula powders
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Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
Chemometric studies of the effects of milk fat replacement with different proportions of vegetable oils in the formulation of fat-filled milk powders: Implications for quality assurance
Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
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Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders
Chemical components distribution and morphology of microcapsules of paprika oleoresin by microscopy and spectroscopy
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Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes
The use of inline high-shear rotor-stator mixing for preparation of high-solids milk protein-stabilised oil-in-water emulsions with different protein:fat ratios
