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Casein micelles in milk as sticky spheres

Soft matter, 2020-11, Vol.16 (43), p.9955-9963

2020

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Effect of powder densities, particle size and shape on mixture quality of binary food powder mixtures

Powder technology, 2015-03, Vol.272, p.165-172

2015

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Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods

Food chemistry, 2022-04, Vol.374, p.131701-131701, Article 131701

2022

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Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

Food hydrocolloids, 2022-10, Vol.131, p.107817, Article 107817

2022

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Impact of non-thermal pasteurization technologies on vitamin B12 content in milk

Innovative food science & emerging technologies, 2023-03, Vol.84, p.103303, Article 103303

2023

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Gentle milk fat separation using silicon carbide ceramic membranes

Innovative food science & emerging technologies, 2023-03, Vol.84, p.103299, Article 103299

2023

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Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction

Food science & technology, 2017-11, Vol.85, p.510-516

2017

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Enthalpy-entropy compensation in calcium binding to acid-base forms of glycine tyrosine dipeptides from hydrolysis of α-lactalbumin

Food research international, 2021-11, Vol.149, p.110714-110714, Article 110714

2021

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Bioaccessibility of calcium in freeze-dried yogurt based snacks

Food science & technology, 2020-07, Vol.129, p.109527, Article 109527

2020

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Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility

International dairy journal, 2021-07, Vol.118, p.105042, Article 105042

2021

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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

Current research in food science, 2020-11, Vol.3, p.166-172

2020

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Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure

Food hydrocolloids, 2024-11, Vol.156, p.110295, Article 110295

2024

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Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

Powder technology, 2018-01, Vol.323, p.139-148

2018

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Fouling of ion-exchange membranes during electrodialytic acid whey processing analysed by 2D fluorescence and FTIR spectroscopy

Separation and purification technology, 2023-07, Vol.316, p.123814, Article 123814

2023

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Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

Journal of food engineering, 2018-11, Vol.237, p.215-225

2018

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COVID-19 and Sustainable Food Systems: What Should We Learn Before the Next Emergency

Frontiers in sustainable food systems, 2021-03, Vol.5

2021

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Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing

International journal of dairy technology, 2022-11, Vol.75 (4), p.820-830

2022

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Effect of reverse osmosis pre-processing of acid whey and electrodialysis current density on process performance

Food and bioproducts processing, 2023-08, Vol.140, p.72-83

2023

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Lactose Mother Liquor Stream Valorisation Using an Effective Electrodialytic Process

Membranes (Basel), 2022-12, Vol.13 (1), p.29

2022

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Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Journal of food science, 2009-09, Vol.74 (7), p.E386-E395

2009

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Effect of Infrared Blanching on Enzyme Activity and Retention of [beta]-Carotene and Vitamin C in Dried Mango

Journal of food science, 2015-06, Vol.80 (6), p.E1235

2015

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Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

Journal of the science of food and agriculture, 2010-08, Vol.90 (10), p.1665-1672

2010

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Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

Foods, 2021-11, Vol.10 (11), p.2881

2021

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Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

Foods, 2020-12, Vol.9 (12), p.1873

2020

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Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas

Journal of food engineering, 2007-07, Vol.81 (1), p.79-87

2007

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Casein micelles in milk as sticky spheres

Effect of powder densities, particle size and shape on mixture quality of binary food powder mixtures

Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods

Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

Impact of non-thermal pasteurization technologies on vitamin B12 content in milk

Gentle milk fat separation using silicon carbide ceramic membranes

Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction

Enthalpy-entropy compensation in calcium binding to acid-base forms of glycine tyrosine dipeptides from hydrolysis of α-lactalbumin

Bioaccessibility of calcium in freeze-dried yogurt based snacks

Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure

Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

Fouling of ion-exchange membranes during electrodialytic acid whey processing analysed by 2D fluorescence and FTIR spectroscopy

Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

COVID-19 and Sustainable Food Systems: What Should We Learn Before the Next Emergency

Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing

Effect of reverse osmosis pre-processing of acid whey and electrodialysis current density on process performance

Lactose Mother Liquor Stream Valorisation Using an Effective Electrodialytic Process

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Effect of Infrared Blanching on Enzyme Activity and Retention of [beta]-Carotene and Vitamin C in Dried Mango

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds

Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas

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