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Characterization of a bovine isolate Lactobacillus mucosae DPC 6426 which produces an exopolysaccharide composed predominantly of mannose residues

Journal of applied microbiology, 2014-08, Vol.117 (2), p.509-517

2014

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Journal of dairy science, 2010-08, Vol.93 (8), p.3469-3486

2010

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Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying

Applied and environmental microbiology, 2000-06, Vol.66 (6), p.2605-2612

2000

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Direct In Situ Viability Assessment of Bacteria in Probiotic Dairy Products Using Viability Staining in Conjunction with Confocal Scanning Laser Microscopy

Applied and Environmental Microbiology, 2001-01, Vol.67 (1), p.420-425

2001

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Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Journal of food science, 2007-11, Vol.72 (9), p.C483-C490

2007

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Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation

Journal of microencapsulation, 2012-12, Vol.29 (8), p.713-728

2012

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Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients

Journal of food science, 2001-03, Vol.66 (2), p.217-224

2001

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Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Food research international, 2019-02, Vol.116, p.1212-1222

2019

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Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

International dairy journal, 2010-05, Vol.20 (5), p.314-320

2010

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Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit

International dairy journal, 2012, Vol.22 (1), p.31-43

2012

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Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

Journal of dairy science, 2015-12, Vol.98 (12), p.8531-8544

2015

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Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Journal of dairy science, 2002-07, Vol.85 (7), p.1655-1669

2002

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Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Journal of food engineering, 2015-05, Vol.153, p.89-95

2015

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A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

Food hydrocolloids, 2020-11, Vol.108, p.105881, Article 105881

2020

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A new cryo-STEM method for imaging food colloids in the scanning electron microscope

Scanning, 2010-05, Vol.32 (3), p.150-154

2010

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The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

Trends in food science & technology, 2015-02, Vol.41 (2), p.135-148

2015

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Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

International dairy journal, 2017-06, Vol.69, p.9-18

2017

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PRELIMINARY OBSERVATIONS ON EFFECTS OF FAT CONTENT AND DEGREE OF FAT EMULSIFICATION ON THE STRUCTURE-FUNCTIONAL RELATIONSHIP OF CHEDDAR-TYPE CHEESE

Journal of texture studies, 2000-12, Vol.31 (6), p.645-663

2000

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Levels of pentanal and hexanal in spray dried nanoemulsions

Food science & technology, 2015-10, Vol.63 (2), p.1069-1075

2015

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Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

Journal of dairy research, 2001-08, Vol.68 (3), p.417-427

2001

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The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

International dairy journal, 2000, Vol.10 (4), p.277-288

2000

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The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems

Food hydrocolloids, 2005, Vol.19 (1), p.101-109

2005

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Ethanol-Dependent Heat-Induced Dissociation of Casein Micelles

Journal of agricultural and food chemistry, 2001-09, Vol.49 (9), p.4420-4423

2001

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Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting

Scanning, 1999-09, Vol.21 (5), p.299-304

1999

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Energy, Wealth and Governance in the Caucasus and Central Asia: Lessons not learned

1, 2006

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Characterization of a bovine isolate Lactobacillus mucosae DPC 6426 which produces an exopolysaccharide composed predominantly of mannose residues

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying

Direct In Situ Viability Assessment of Bacteria in Probiotic Dairy Products Using Viability Staining in Conjunction with Confocal Scanning Laser Microscopy

Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Application of whey protein micro-bead coatings for enhanced strength and probiotic protection during fruit juice storage and gastric incubation

Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

A new cryo-STEM method for imaging food colloids in the scanning electron microscope

The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review

Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

PRELIMINARY OBSERVATIONS ON EFFECTS OF FAT CONTENT AND DEGREE OF FAT EMULSIFICATION ON THE STRUCTURE-FUNCTIONAL RELATIONSHIP OF CHEDDAR-TYPE CHEESE

Levels of pentanal and hexanal in spray dried nanoemulsions

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems

Ethanol-Dependent Heat-Induced Dissociation of Casein Micelles

Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting

Energy, Wealth and Governance in the Caucasus and Central Asia: Lessons not learned

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