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Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Molecules (Basel, Switzerland), 2023-03, Vol.28 (5), p.2288

2023

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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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Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Foods, 2021-09, Vol.10 (9), p.2091

2021

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The Effect of Compositional Changes Due to Seasonal Variation on Milk Density and the Determination of Season-Based Density Conversion Factors for Use in the Dairy Industry

Foods, 2020-07, Vol.9 (8), p.1004

2020

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Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Foods, 2023-04, Vol.12 (7), p.1492

2023

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Parameters affecting the printability of 3D-printed processed cheese

Innovative food science & emerging technologies, 2021-08, Vol.72, p.102730, Article 102730

2021

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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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Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes

Colloids and surfaces, B, Biointerfaces, 2019-02, Vol.174, p.343-351

2019

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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 ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients

Separation and purification technology, 2015-02, Vol.141, p.294-300

2015

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Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches

International dairy journal, 2020-06, Vol.105, p.104661, Article 104661

2020

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The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk

Separation and purification technology, 2021-05, Vol.262, p.118256, Article 118256

2021

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The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients

International dairy journal, 2024-03, Vol.150, p.105843, Article 105843

2024

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The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk

International dairy journal, 2021-03, Vol.114, p.104930, Article 104930

2021

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Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk

International dairy journal, 2023-05, Vol.140, p.105590, Article 105590

2023

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The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions

Food science & technology, 2022-01, Vol.154, p.112775, Article 112775

2022

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Applications of micellar casein concentrate in 3D-printed food structures

Innovative food science & emerging technologies, 2022-12, Vol.82, p.103182, Article 103182

2022

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Heat stability of reconstituted milk protein concentrate powders

International dairy journal, 2014-08, Vol.37 (2), p.104-110

2014

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The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates

International dairy journal, 2021-08, Vol.119, p.104982, Article 104982

2021

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Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula

International dairy journal, 2017-10, Vol.73, p.57-62

2017

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Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature

Food hydrocolloids, 2019-03, Vol.88, p.190-198

2019

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Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures

International dairy journal, 2018-06, Vol.81, p.72-79

2018

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Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures

International dairy journal, 2015-09, Vol.48, p.23-30

2015

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Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions

International dairy journal, 2015-11, Vol.50, p.45-49

2015

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New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)

Food hydrocolloids, 2016-12, Vol.61, p.933-945

2016

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Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Rehydration characteristics of milk protein concentrate powders

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

The Effect of Compositional Changes Due to Seasonal Variation on Milk Density and the Determination of Season-Based Density Conversion Factors for Use in the Dairy Industry

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Parameters affecting the printability of 3D-printed processed cheese

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

Colloidal properties of protein complexes formed in β-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes

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

Use of ultrafiltration to prepare a novel permeate for application in the functionality testing of infant formula ingredients

Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches

The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk

The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients

The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk

Influence of processing temperature on plasmin activity and proteolysis in process streams from cold microfiltration of skim milk

The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions

Applications of micellar casein concentrate in 3D-printed food structures

Heat stability of reconstituted milk protein concentrate powders

The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates

Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula

Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature

Rehydration behaviour of spray-dried micellar casein concentrates produced using microfiltration of skim milk at cold or warm temperatures

Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures

Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions

New insights into the mechanism of rehydration of milk protein concentrate powders determined by Broadband Acoustic Resonance Dissolution Spectroscopy (BARDS)

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