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Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk

Journal of agricultural and food chemistry, 2024-05, Vol.72 (19), p.11072-11079

2024

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Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process

Journal of food engineering, 2023-06, Vol.347, p.111437, Article 111437

2023

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Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides

Journal of agricultural and food chemistry, 2019-06, Vol.67 (23), p.6551-6558

2019

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Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach

Journal of agricultural and food chemistry, 2024-05, Vol.72 (19), p.11062-11071

2024

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Protein valorisation from acid whey – Screening of various micro- and ultrafiltration membranes concerning the filtration performance

International dairy journal, 2023-11, Vol.146, p.105745, Article 105745

2023

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Formation and stabilisation of microbubbles in acidified milk products

International dairy journal, 2023-10, Vol.145, p.105728, Article 105728

2023

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Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

Food hydrocolloids, 2014-12, Vol.41, p.103-112

2014

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Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

Trends in food science & technology, 2016-08, Vol.54, p.26-36

2016

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Current practices with commercial scale bovine lactoferrin production and alternative approaches

International dairy journal, 2022-03, Vol.126, p.105263, Article 105263

2022

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Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods

Journal of agricultural and food chemistry, 2018-10, Vol.66 (42), p.11092-11104

2018

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Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study

Innovative food science & emerging technologies, 2022-06, Vol.78, p.103020, Article 103020

2022

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Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives

International dairy journal, 2024-12, Vol.159, p.106056, Article 106056

2024

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Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment

Food research international, 2024-09, Vol.192, p.114694, Article 114694

2024

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High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines

International journal of food microbiology, 2020-12, Vol.335, p.108888-108888, Article 108888

2020

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Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

International journal of food microbiology, 2013-09, Vol.166 (2), p.270-279

2013

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Macroscopic rheology of non-Brownian suspensions at high shear rates: the influence of solid volume fraction and non-Newtonian behaviour of the liquid phase

Rheologica acta, 2022-02, Vol.61 (2), p.123-138

2022

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Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores

International dairy journal, 2022-03, Vol.126, p.105252, Article 105252

2022

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Off-flavor in soy drink: Development, optimization, and validation of an easy and fast method to quantify the key odorants

Talanta (Oxford), 2021-07, Vol.229, p.122251-122251, Article 122251

2021

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Studying dynamic aroma release by headspace-solid phase microextraction-gas chromatography-ion mobility spectrometry (HS-SPME-GC-IMS): method optimization, validation, and application

Analytical and bioanalytical chemistry, 2021-04, Vol.413 (9), p.2577-2586

2021

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The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese

Journal of dairy science, 2023-08, Vol.106 (8), p.5266-5275

2023

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Enrichment of Lactoferrin and Immunoglobulin G from Acid Whey by Cross-Flow Filtration

Foods, 2023-05, Vol.12 (11), p.2163

2023

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Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique

Food hydrocolloids, 2021-04, Vol.113, p.106456, Article 106456

2021

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Shelf-stable milk produced by microfiltration and microwave heating: Effects of processing and storage

Journal of food engineering, 2021-12, Vol.311, p.110734, Article 110734

2021

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Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

Analytical and bioanalytical chemistry, 2020-11, Vol.412 (27), p.7441-7451

2020

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The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream

International dairy journal, 2021-08, Vol.119, p.104989, Article 104989

2021

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Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk

Processing of whey protein-pectin complexes: Upscaling from batch lab scale experiments to a continuous technical scale process

Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides

Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach

Protein valorisation from acid whey – Screening of various micro- and ultrafiltration membranes concerning the filtration performance

Formation and stabilisation of microbubbles in acidified milk products

Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates

Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

Current practices with commercial scale bovine lactoferrin production and alternative approaches

Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods

Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study

Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives

Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment

High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines

Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

Macroscopic rheology of non-Brownian suspensions at high shear rates: the influence of solid volume fraction and non-Newtonian behaviour of the liquid phase

Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores

Off-flavor in soy drink: Development, optimization, and validation of an easy and fast method to quantify the key odorants

Studying dynamic aroma release by headspace-solid phase microextraction-gas chromatography-ion mobility spectrometry (HS-SPME-GC-IMS): method optimization, validation, and application

The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese

Enrichment of Lactoferrin and Immunoglobulin G from Acid Whey by Cross-Flow Filtration

Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique

Shelf-stable milk produced by microfiltration and microwave heating: Effects of processing and storage

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream

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