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Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

Food chemistry, 2012-06, Vol.132 (3), p.1143-1149

2012

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Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

Food chemistry, 2014-12, Vol.165, p.522-531

2014

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Invited review: Milk phospholipid vesicles, their colloidal properties, and potential as delivery vehicles for bioactive molecules

Journal of dairy science, 2017-06, Vol.100 (6), p.4213-4222

2017

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Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

Food chemistry, 2013-12, Vol.141 (3), p.1716-1721

2013

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Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions

Journal of dairy science, 2016-08, Vol.99 (8), p.6036-6045

2016

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Calcium release from milk concentrated by ultrafiltration and diafiltration

Journal of dairy science, 2014-09, Vol.97 (9), p.5294-5302

2014

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Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy

Journal of dairy science, 2012-01, Vol.95 (1), p.75-82

2012

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Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells

Journal of dairy science, 2014-02, Vol.97 (2), p.672-678

2014

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Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency

Food research international, 2021-01, Vol.139, p.109950-109950, Article 109950

2021

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Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources

Food chemistry, 2023-02, Vol.401, p.134178-134178, Article 134178

2023

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Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates

Journal of dairy science, 2018-10, Vol.101 (10), p.8757-8766

2018

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A standardised static in vitro digestion method suitable for food - an international consensus

Food & function, 2014, Vol.5 (6), p.1113-1124

2014

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Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions

Chemosphere (Oxford), 2022-08, Vol.300, p.134420-134420, Article 134420

2022

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Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk

Journal of dairy science, 2014-12, Vol.97 (12), p.7394-7401

2014

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Effect of fermented milk from Lactococcus lactis ssp. cremoris strain JFR1 on Salmonella invasion of intestinal epithelial cells

Journal of dairy science, 2019-08, Vol.102 (8), p.6802-6819

2019

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Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability

Food science & technology, 2012-07, Vol.47 (2), p.427-436

2012

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Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion

Food research international, 2020-04, Vol.130, p.108922-108922, Article 108922

2020

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Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions

JDS communications, 2021-11, Vol.2 (6), p.309-312

2021

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Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution

International dairy journal, 2013-04, Vol.29 (2), p.68-74

2013

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In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown

Current research in food science, 2024-01, Vol.8, p.100759-100759, Article 100759

2024

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Effect of milk protein composition and amount of β-casein on growth performance, gut hormones, and inflammatory cytokines in an in vivo piglet model

Journal of dairy science, 2019-10, Vol.102 (10), p.8604-8613

2019

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Influence of heating treatment and membrane concentration on the formation of soluble aggregates

Food research international, 2015-10, Vol.76 (Pt 3), p.309-316

2015

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Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration

Food research international, 2017-12, Vol.102, p.409-418

2017

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Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates

Journal of dairy science, 2018-04, Vol.101 (4), p.2851-2861

2018

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Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

Food hydrocolloids, 2014-03, Vol.35, p.69-77

2014

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Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

Invited review: Milk phospholipid vesicles, their colloidal properties, and potential as delivery vehicles for bioactive molecules

Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions

Calcium release from milk concentrated by ultrafiltration and diafiltration

Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy

Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells

Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency

Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources

Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates

A standardised static in vitro digestion method suitable for food - an international consensus

Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions

Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk

Effect of fermented milk from Lactococcus lactis ssp. cremoris strain JFR1 on Salmonella invasion of intestinal epithelial cells

Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability

Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion

Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions

Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution

In vitro gastric digestion of polysaccharides in mixed dispersions: Evaluating the contribution of human salivary α-amylase on starch molecular breakdown

Effect of milk protein composition and amount of β-casein on growth performance, gut hormones, and inflammatory cytokines in an in vivo piglet model

Influence of heating treatment and membrane concentration on the formation of soluble aggregates

Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration

Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates

Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

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