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Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies

Talanta (Oxford), 2018-06, Vol.183, p.320-328

2018

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Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula

Journal of dairy science, 2016-09, Vol.99 (9), p.6961-6972

2016

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Physical characteristics of spray-dried dairy powders containing different vegetable oils

Journal of food engineering, 2014-02, Vol.122, p.122-129

2014

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Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Trends in food science & technology, 2019-09, Vol.91, p.530-540

2019

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Feasibility of Discriminating Dried Dairy Ingredients and Preheat Treatments Using Mid-Infrared and Raman Spectroscopy

Food analytical methods, 2018-05, Vol.11 (5), p.1380-1389

2018

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A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages

Innovative food science & emerging technologies, 2019-03, Vol.52, p.282-290

2019

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The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment

International journal of dairy technology, 2020-08, Vol.73 (3), p.494-501

2020

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Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein

Food science & technology, 2016-05, Vol.68, p.119-126

2016

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Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

International journal of food science & technology, 2020-01, Vol.55 (1), p.175-182

2020

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Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

Journal of food science, 2018-04, Vol.83 (4), p.937-945

2018

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Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula

Innovative food science & emerging technologies, 2019-03, Vol.52, p.75-79

2019

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Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems

International journal of dairy technology, 2018-08, Vol.71 (3), p.663-672

2018

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Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

Food research international, 2010, Vol.43 (1), p.177-182

2010

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Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

Journal of agricultural and food chemistry, 2013-07, Vol.61 (26), p.6231-6239

2013

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Evaluation of a vat wall-mounted image capture system using image processing techniques to monitor curd moisture during syneresis with temperature treatments

Journal of food engineering, 2010-08, Vol.99 (3), p.257-262

2010

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234 An Evaluation of Two Frailty Intervention Therapy Team’s (FITT) in the Emergency Department Pilot Services

Age and ageing, 2019-09, Vol.48 (Supplement_3), p.iii17-iii65

2019

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Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

International dairy journal, 2015-12, Vol.51, p.34-40

2015

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Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool

Food and bioprocess technology, 2018-07, Vol.11 (7), p.1402-1411

2018

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Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

Journal of the science of food and agriculture, 2007-03, Vol.87 (4), p.641-650

2007

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The effect of direct and indirect heat treatment on the attributes of whey protein beverages

International dairy journal, 2018-10, Vol.85, p.144-152

2018

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Development of chemometric models using Vis-NIR and Raman spectral data fusion for assessment of infant formula storage temperature and time

Innovative food science & emerging technologies, 2021-01, Vol.67, p.102551, Article 102551

2021

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Novel Online Sensor Technology for Continuous Monitoring of Milk Coagulation and Whey Separation in Cheesemaking

Journal of agricultural and food chemistry, 2007-10, Vol.55 (22), p.8836-8844

2007

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Prediction of inorganic salt and moisture content of process cheese using dielectric spectroscopy

International journal of food properties, 2005-09, Vol.8 (3), p.543-557

2005

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Corrigendum to “Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders” [Int Dairy J 51 (2015) 34–40]

International dairy journal, 2016-01, Vol.52, p.125-125

2016

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The effects of composition and some processing treatments on the rennet coagulation properties of milk

International journal of dairy technology, 1997-08, Vol.50 (3), p.99-106

1997

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Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies

Effect of hydrolyzed whey protein on surface morphology, water sorption, and glass transition temperature of a model infant formula

Physical characteristics of spray-dried dairy powders containing different vegetable oils

Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Feasibility of Discriminating Dried Dairy Ingredients and Preheat Treatments Using Mid-Infrared and Raman Spectroscopy

A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages

The effect of protein profile and preheating on denaturation of whey proteins and development of viscosity in milk protein beverages during heat treatment

Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein

Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula

Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems

Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

Evaluation of a vat wall-mounted image capture system using image processing techniques to monitor curd moisture during syneresis with temperature treatments

234 An Evaluation of Two Frailty Intervention Therapy Team’s (FITT) in the Emergency Department Pilot Services

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool

Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

Development of chemometric models using Vis-NIR and Raman spectral data fusion for assessment of infant formula storage temperature and time

Novel Online Sensor Technology for Continuous Monitoring of Milk Coagulation and Whey Separation in Cheesemaking

Prediction of inorganic salt and moisture content of process cheese using dielectric spectroscopy

Corrigendum to “Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders” [Int Dairy J 51 (2015) 34–40]

The effects of composition and some processing treatments on the rennet coagulation properties of milk

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