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Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Food hydrocolloids, 2015-01, Vol.43, p.340-351

2015

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Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Food hydrocolloids, 2016-02, Vol.53, p.270-276

2016

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Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Food chemistry, 2015-03, Vol.171, p.157-167

2015

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Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

Food biophysics, 2020-03, Vol.15 (1), p.97-112

2020

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Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Food and bioprocess technology, 2014-12, Vol.7 (12), p.3416-3428

2014

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Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Food chemistry, 2016-06, Vol.200, p.283-292

2016

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Synthesis, spectral, antimicrobial, and antifertility studies of tetraaza macrocyclic complexes of tin(II)

Main group metal chemistry, 2013-07, Vol.36 (3), p.101-107

2013

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Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Food chemistry, 2018-04, Vol.246, p.428-436

2018

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Rheology, texture and microstructure of gelatin gels with and without milk proteins

Food hydrocolloids, 2014-03, Vol.35, p.484-493

2014

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Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Food hydrocolloids, 2020-05, Vol.102, p.105552, Article 105552

2020

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Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Food chemistry, 2021-05, Vol.343, p.128413-128413, Article 128413

2021

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Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Food chemistry, 2020-12, Vol.333, p.127538-127538, Article 127538

2020

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In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Food hydrocolloids, 2016-01, Vol.52, p.231-242

2016

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Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins

Food chemistry, 2020-05, Vol.311, p.125961-125961, Article 125961

2020

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Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel

Food chemistry, 2022-01, Vol.367, p.130658-130658, Article 130658

2022

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Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Food hydrocolloids, 2018-10, Vol.83, p.97-108

2018

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Acid Gelation Properties of Camel Milk—Effect of Gelatin and Processing Conditions

Food and bioprocess technology, 2022-10, Vol.15 (10), p.2363-2373

2022

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Physico-chemical properties of different forms of bovine lactoferrin

Food chemistry, 2013-12, Vol.141 (3), p.3007-3013

2013

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Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Carbohydrate polymers, 2017-01, Vol.156, p.294-302

2017

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Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1470-1478

2024

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Effect of shearing‐induced lipolysis on foaming properties of milk

Journal of the science of food and agriculture, 2023-08, Vol.103 (11), p.5312-5321

2023

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Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat

Journal of the American Oil Chemists' Society, 2020-04, Vol.97 (4), p.363-375

2020

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Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Food chemistry, 2017-12, Vol.237, p.667-676

2017

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Effect of Surfactant Type on Foaming Properties of Milk

Food and bioprocess technology, 2023-08, Vol.16 (8), p.1781-1793

2023

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Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

Food hydrocolloids, 2015-01, Vol.43, p.165-171

2015

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Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels

Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods

Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Synthesis, spectral, antimicrobial, and antifertility studies of tetraaza macrocyclic complexes of tin(II)

Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

Rheology, texture and microstructure of gelatin gels with and without milk proteins

Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins

Comparison of milk fat globule membrane and whey proteome between Dromedary and Bactrian camel

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Acid Gelation Properties of Camel Milk—Effect of Gelatin and Processing Conditions

Physico-chemical properties of different forms of bovine lactoferrin

Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure

Foaming properties of milk samples collected at various processing stages in a dairy processing factory across two seasons

Effect of shearing‐induced lipolysis on foaming properties of milk

Effect of CO2 Bubbles on Crystallization Behavior of Anhydrous Milk Fat

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Effect of Surfactant Type on Foaming Properties of Milk

Visualizing the interaction between sodium caseinate and calcium alginate microgel particles

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