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The composition, extraction, functionality and applications of rice proteins: A review

Trends in food science & technology, 2017-06, Vol.64, p.1-12

2017

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Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Molecules (Basel, Switzerland), 2023-03, Vol.28 (5), p.2288

2023

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Rehydration characteristics of milk protein concentrate powders

Journal of food engineering, 2015-03, Vol.149, p.105-113

2015

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Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula

Dairy science & technology, 2017-02, Vol.96 (6), p.787-806

2017

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Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

Foods, 2018-05, Vol.7 (5), p.73

2018

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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Foods, 2020-03, Vol.9 (3), p.322

2020

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The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation

Journal of dairy science, 2023-12, Vol.106 (12), p.8299-8311

2023

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Quantification of Human Milk Phospholipids: the Effect of Gestational and Lactational Age on Phospholipid Composition

Nutrients, 2019-01, Vol.11 (2), p.222

2019

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Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Foods, 2020-02, Vol.9 (2), p.230

2020

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Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Foods, 2023-04, Vol.12 (7), p.1492

2023

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Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

Food chemistry, 2015-02, Vol.168, p.630-638

2015

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Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

Journal of dairy science, 2024-05, Vol.107 (5), p.2721-2732

2024

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The Effect of Gestational and Lactational Age on the Human Milk Metabolome

Nutrients, 2016-05, Vol.8 (5), p.304

2016

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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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Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

Foods, 2024-01, Vol.13 (2), p.283

2024

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The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

Foods, 2020-02, Vol.9 (2), p.236

2020

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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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Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Foods, 2021-12, Vol.10 (12), p.3146

2021

Volltextzugriff (PDF)

Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients

Trends in food science & technology, 2021-05, Vol.111, p.261-270

2021

Volltextzugriff (PDF)

The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products

Foods, 2023-03, Vol.12 (7), p.1469

2023

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Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Foods, 2021-09, Vol.10 (9), p.2091

2021

Volltextzugriff (PDF)

Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Fourth edition, 2022

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Effect of protein content on emulsion stability of a model infant formula

International dairy journal, 2012-08, Vol.25 (2), p.80-86

2012

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The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein

Food chemistry, 2013-06, Vol.138 (2-3), p.1304-1311

2013

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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

Foods, 2020-04, Vol.9 (4), p.453

2020

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The composition, extraction, functionality and applications of rice proteins: A review

Structural, Binding and Functional Properties of Milk Protein-Polyphenol Systems: A Review

Rehydration characteristics of milk protein concentrate powders

Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula

Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation

Quantification of Human Milk Phospholipids: the Effect of Gestational and Lactational Age on Phospholipid Composition

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

The Effect of Gestational and Lactational Age on the Human Milk Metabolome

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

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

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

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients

The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Effect of protein content on emulsion stability of a model infant formula

The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

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