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Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties

Food chemistry, 2020-01, Vol.304, p.125418-125418, Article 125418

2020

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Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation

Food research international, 2016-10, Vol.88 (Pt A), p.42-51

2016

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Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

Journal of food engineering, 2014-01, Vol.121, p.102-111

2014

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Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

International journal of molecular sciences, 2020-04, Vol.21 (7), p.2486

2020

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Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate

Journal of food engineering, 2010, Vol.96 (2), p.199-207

2010

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Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats

Journal of agricultural and food chemistry, 2016-03, Vol.64 (8), p.1741-1750

2016

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Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

Food hydrocolloids, 2017-08, Vol.69, p.56-66

2017

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Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition

Food chemistry, 2018-10, Vol.264, p.24-33

2018

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Characterization of β-Lactoglobulin Fibrillar Assembly Using Atomic Force Microscopy, Polyacrylamide Gel Electrophoresis, and in Situ Fourier Transform Infrared Spectroscopy

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3667-3673

2010

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In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Innovative food science & emerging technologies, 2019-06, Vol.54, p.152-161

2019

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Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

Frontiers in microbiology, 2015-02, Vol.6, p.99-99

2015

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Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions

Journal of agricultural and food chemistry, 2016-08, Vol.64 (34), p.6546-6554

2016

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Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions

International dairy journal, 2016-11, Vol.62, p.76-83

2016

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Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties

Food chemistry, 2012-02, Vol.130 (3), p.510-519

2012

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Transport of a Prolyl Endopeptidase Inhibitory Peptide across the Blood–Brain Barrier Demonstrated Using the hCMEC/D3 Cell Line Transcytosis Assay

Journal of agricultural and food chemistry, 2016-01, Vol.64 (1), p.146-150

2016

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Cheese structure and current methods of analysis

International dairy journal, 2008-07, Vol.18 (7), p.759-773

2008

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Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

Food hydrocolloids, 2011-08, Vol.25 (6), p.1470-1476

2011

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Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships

International dairy journal, 2020-04, Vol.103, p.104626, Article 104626

2020

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Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation

International dairy journal, 2017-10, Vol.73, p.98-108

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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Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

Food hydrocolloids, 2011-05, Vol.25 (3), p.275-282

2011

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Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Journal of texture studies, 2018-06, Vol.49 (3), p.256-261

2018

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Evaluation of fresh-cut apple slices enriched with probiotic bacteria

Innovative food science & emerging technologies, 2010, Vol.11 (1), p.203-209

2010

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Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

European food research & technology, 2010-01, Vol.230 (3), p.437-445

2010

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Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt

International dairy journal, 2015-01, Vol.40, p.33-38

2015

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Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties

Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein–carbohydrate conjugation

Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations

Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate

Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate

Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats

Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition

Characterization of β-Lactoglobulin Fibrillar Assembly Using Atomic Force Microscopy, Polyacrylamide Gel Electrophoresis, and in Situ Fourier Transform Infrared Spectroscopy

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review

Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions

Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions

Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties

Transport of a Prolyl Endopeptidase Inhibitory Peptide across the Blood–Brain Barrier Demonstrated Using the hCMEC/D3 Cell Line Transcytosis Assay

Cheese structure and current methods of analysis

Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships

Isolation and characterisation of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation

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

Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Evaluation of fresh-cut apple slices enriched with probiotic bacteria

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt

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