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Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk

Food chemistry, 2016-09, Vol.207, p.34-42

2016

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Effect of pulsed electric field processing on the functional properties of bovine milk

Trends in food science & technology, 2014-02, Vol.35 (2), p.87-101

2014

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Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins

Journal of dairy science, 2022-02, Vol.105 (2), p.990-1003

2022

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Corrigendum to “Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins” (J. Dairy Sci. 105:990–1003)

Journal of dairy science, 2023-11, Vol.106 (11), p.8169-8169

2023

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Cheese - Chemistry, Physics & Microbiology (4th Edition)

Fourth edition, 2017

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Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields

International journal of dairy technology, 2018-02, Vol.71 (1), p.10-19

2018

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Variation in milk fat globule size and composition: A source of bioactives for human health

Critical reviews in food science and nutrition, 2023-01, Vol.63 (1), p.87-113

2023

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Evaluation of Extraction Techniques for Recovery of Microalgal Lipids under Different Growth Conditions

ACS omega, 2024-07, Vol.9 (26), p.27976-27986

2024

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Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Food chemistry, 2014-08, Vol.156, p.176-183

2014

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Effect of pulsed electric field processing on carotenoid extractability of carrot purée

International journal of food science & technology, 2014-09, Vol.49 (9), p.2120-2127

2014

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Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment

Food chemistry, 2023-02, Vol.402, p.134214-134214, Article 134214

2023

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Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length

Food chemistry, 2015-05, Vol.174, p.270-278

2015

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Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

Antioxidants, 2016-08, Vol.5 (3), p.29

2016

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Cholesterol-phospholipid interactions resist the detergent effect of bovine bile

Colloids and surfaces, B, Biointerfaces, 2021-09, Vol.205, p.111842-111842, Article 111842

2021

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Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility

International journal of biological macromolecules, 2023-12, Vol.252, p.126439-126439, Article 126439

2023

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Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Critical reviews in food science and nutrition, 2017-10, Vol.57 (15), p.3188-3196

2017

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Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes

Journal of dairy science, 2014-10, Vol.97 (10), p.5964-5974

2014

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Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields

International dairy journal, 2014-11, Vol.39 (1), p.146-156

2014

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Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

Food hydrocolloids, 2015-05, Vol.47, p.99-107

2015

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Cholesterol stabilization of phospholipid vesicles against bile-induced solubilization

Chemistry and physics of lipids, 2023-05, Vol.252, p.105289-105289, Article 105289

2023

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Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy

Food chemistry, 2017-01, Vol.215, p.228-234

2017

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Role of Ca2+ in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles

Food & function, 2023-07, Vol.14 (15), p.6985-6997

2023

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Role of Ca 2+ in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles

Food & function, 2023-07, Vol.14 (15), p.6985-6997

2023

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Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

International journal of food science & technology, 2013-12, Vol.48 (12), p.2448-2455

2013

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Interactions between milk fat globules and green tea catechins

Food chemistry, 2016-05, Vol.199, p.347-355

2016

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Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk

Effect of pulsed electric field processing on the functional properties of bovine milk

Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins

Corrigendum to “Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins” (J. Dairy Sci. 105:990–1003)

Cheese - Chemistry, Physics & Microbiology (4th Edition)

Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields

Variation in milk fat globule size and composition: A source of bioactives for human health

Evaluation of Extraction Techniques for Recovery of Microalgal Lipids under Different Growth Conditions

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Effect of pulsed electric field processing on carotenoid extractability of carrot purée

Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment

Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

Cholesterol-phospholipid interactions resist the detergent effect of bovine bile

Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes

Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields

Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment

Cholesterol stabilization of phospholipid vesicles against bile-induced solubilization

Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy

Role of Ca2+ in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles

Role of Ca 2+ in the pepsin-induced coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

Interactions between milk fat globules and green tea catechins

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