International Dairy Journal
ISSNs: 0958-6946, 0028-209X
Elsevier Science B.V.
Scopus rating (2022): CiteScore 6.1 SJR 0.726 SNIP 1.063
Journal
| Titles |
|
|---|---|
| ISSNs | 0958-6946, 0028-209X |
| Publisher | Elsevier Science B.V. |
| ZDB-ID | 1076400-8 |
| ZDB-ID | 1484447-3 |
Related content
- Research output
Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)
Surber, G., Schäper, C., Wefers, D., Rohm, H. & Jaros, D., 2021, In: International Dairy Journal. 104854.Research output: Contribution to journal › Research article › Contributed › peer-review
Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness
Raak, N., Jaros, D. & Rohm, H., 2017, In: International Dairy Journal. 66, p. 49-55Research output: Contribution to journal › Research article › Contributed › peer-review
Tryptophan-containing dipeptides are bioavailable and inhibit plasma human angiotensin-converting enzyme in vivo
Kaiser, S., Martin, M., Lunow, D., Rudolph, S., Mertten, S., Moeckel, U., Deussen, A., & 1 othersHenle, T., Jan 2016, In: International Dairy Journal. 52, p. 107-114 8 p.Research output: Contribution to journal › Research article › Contributed › peer-review
Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products
Mende, S., Rohm, H. & Jaros, D., 2016, In: International Dairy Journal. 52, p. 57-71Research output: Contribution to journal › Review article › Contributed › peer-review
Cross-linking with microbial transglutaminase: relationship between polymerisation degree and stiffness of acid casein gels
Jaros, D., Schwarzenbolz, U., Raak, N., Löbner, J., Henle, T. & Rohm, H., 2014, In: International Dairy Journal. 38, p. 174-178 5 p.Research output: Contribution to journal › Research article › Contributed › peer-review