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USE OF PURCHASE PREFERENCE OPTIONS TO INCREASE "NO PREFERENCE" FREQUENCIES IN PLACEBO PREFERENCE TESTS

Journal of sensory studies, 2009-04, Vol.24 (2), p.258-268

2009

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The composition, extraction, functionality and applications of rice proteins: A review

Trends in food science & technology, 2017-06, Vol.64, p.1-12

2017

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Strategies for enrichment and purification of polyphenols from fruit-based materials

Trends in food science & technology, 2019-01, Vol.83, p.248-258

2019

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Chickpea protein ingredients: A review of composition, functionality, and applications

Comprehensive reviews in food science and food safety, 2022-01, Vol.21 (1), p.435-452

2022

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Atomisation technologies used in spray drying in the dairy industry: A review

Journal of food engineering, 2019-02, Vol.243, p.57-69

2019

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Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Journal of dairy science, 2024-05, Vol.107 (5), p.2721-2732

2024

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Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate

Journal of dairy science, 2018-08, Vol.101 (8), p.6799-6813

2018

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Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.1254-1274

2022

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Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin

Food chemistry, 2020-07, Vol.317, p.126412-126412, Article 126412

2020

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Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

International journal of dairy technology, 2018-05, Vol.71 (2), p.446-453

2018

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Rehydration characteristics of milk protein concentrate powders

Journal of food engineering, 2015-03, Vol.149, p.105-113

2015

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Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

Journal of food engineering, 2014-08, Vol.135, p.31-38

2014

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Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability

Journal of dairy science, 2017-02, Vol.100 (2), p.908-918

2017

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Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts

International dairy journal, 2021-06, Vol.117, p.104951, Article 104951

2021

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Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein

Food science & technology, 2022-01, Vol.154, p.112544, Article 112544

2022

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Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula

Dairy science & technology, 2017-02, Vol.96 (6), p.787-806

2017

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Physical and flow properties of rice protein powders

Journal of food engineering, 2016-12, Vol.190, p.1-9

2016

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Composition and protein profile analysis of rice protein ingredients

Journal of food composition and analysis, 2017-06, Vol.59, p.18-26

2017

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Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions

Journal of food engineering, 2021-03, Vol.292, p.110213, Article 110213

2021

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Chemistry, structure, functionality and applications of rice starch

Journal of cereal science, 2016-07, Vol.70, p.291-300

2016

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Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating

Food chemistry, 2018-04, Vol.245, p.1079-1086

2018

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Seasonal variation in the composition and processing characteristics of herd milk with varying proportions of milk from spring-calving and autumn-calving cows

Journal of dairy research, 2017-11, Vol.84 (4), p.444-452

2017

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Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Journal of dairy science, 2005-09, Vol.88 (9), p.3101-3114

2005

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Comparison of modelling techniques for milk-production forecasting

Journal of dairy science, 2014-06, Vol.97 (6), p.3352-3363

2014

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Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems

Food chemistry, 2016-03, Vol.194, p.184-190

2016

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USE OF PURCHASE PREFERENCE OPTIONS TO INCREASE "NO PREFERENCE" FREQUENCIES IN PLACEBO PREFERENCE TESTS

The composition, extraction, functionality and applications of rice proteins: A review

Strategies for enrichment and purification of polyphenols from fruit-based materials

Chickpea protein ingredients: A review of composition, functionality, and applications

Atomisation technologies used in spray drying in the dairy industry: A review

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin

Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration

Rehydration characteristics of milk protein concentrate powders

Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders

Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability

Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts

Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein

Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula

Physical and flow properties of rice protein powders

Composition and protein profile analysis of rice protein ingredients

Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions

Chemistry, structure, functionality and applications of rice starch

Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating

Seasonal variation in the composition and processing characteristics of herd milk with varying proportions of milk from spring-calving and autumn-calving cows

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Comparison of modelling techniques for milk-production forecasting

Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems

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