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Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds

Food hydrocolloids, 2016-10, Vol.60, p.551-558

2016

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Impact of formulation on reconstitution and flowability of spray-dried milk powders

Powder technology, 2020-07, Vol.372, p.107-116

2020

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Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Critical reviews in food science and nutrition, 2019-02, Vol.59 (4), p.639-651

2019

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Enzymatic synthesis of chitosan derivatives and their potential applications

Journal of molecular catalysis. B, Enzymatic, 2015-02, Vol.112, p.25-39

2015

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Impact of cocoa variety on physical and chemical properties, reconstitutability, and flowability of cocoa powders

Powder technology, 2024-11, Vol.447, p.120214, Article 120214

2024

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Flavour encapsulation and controlled release - a review

International journal of food science & technology, 2006, Vol.41 (1), p.1-21

2006

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Laccase-catalysed functionalisation of chitosan by ferulic acid and ethyl ferulate: Evaluation of physicochemical and biofunctional properties

Food chemistry, 2014-10, Vol.161, p.279-287

2014

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Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

Journal of dairy research, 2013-11, Vol.80 (4), p.400-409

2013

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Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds

Food chemistry, 2014-02, Vol.145, p.1046-1054

2014

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Links between particle surface hardening and rehydration impairment during micellar casein powder storage

Food hydrocolloids, 2016-12, Vol.61, p.277-285

2016

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Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

Drying technology, 2022-02, Vol.40 (3), p.665-677

2022

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Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG

Food hydrocolloids, 2014-12, Vol.41, p.60-70

2014

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Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins

International journal of food science & technology, 2020-02, Vol.55 (2), p.542-552

2020

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Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties

International dairy journal, 2023-02, Vol.137, p.105509, Article 105509

2023

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Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins

Food hydrocolloids, 2018-09, Vol.82, p.296-303

2018

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Improvement of the production process and the sensory and nutritional quality of m'bahou, a traditional plantain semolina, enriched with soy or cowpea

International journal of food science & technology, 2023-08, Vol.58 (8), p.4171-4185

2023

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Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture

Powder technology, 2016-05, Vol.292, p.307-313

2016

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From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

Journal of food engineering, 2012-12, Vol.113 (3), p.486-503

2012

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Improvement of antioxidant activity and polyphenol content of Hypericum perforatum and Achillea millefolium powders using successive grinding and sieving

Industrial crops and products, 2016-09, Vol.87, p.116-123

2016

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An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region

Food reviews international, 2016-07, Vol.32 (3), p.256-279

2016

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Impact of particle size and plantain variety on nutritional quality, physico-chemical properties, and functionalities of powders prepared from New Ivorian plantain hybrids

Journal of food and nutrition research, 2024-04, Vol.63 (2), p.165-175

2024

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Baby Foods: Formulations and Interactions (A Review)

Critical reviews in food science and nutrition, 2006-12, Vol.46 (8), p.665-681

2006

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X-ray Photoelectron Spectroscopy for Wheat Powders: Measurement of Surface Chemical Composition

Journal of agricultural and food chemistry, 2011-03, Vol.59 (5), p.1527-1540

2011

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Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

Journal of food science and technology, 2015-08, Vol.52 (8), p.4915-4924

2015

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Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

Journal of food processing and preservation, 2021-06, Vol.45 (6), p.n/a

2021

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Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds

Impact of formulation on reconstitution and flowability of spray-dried milk powders

Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Enzymatic synthesis of chitosan derivatives and their potential applications

Impact of cocoa variety on physical and chemical properties, reconstitutability, and flowability of cocoa powders

Flavour encapsulation and controlled release - a review

Laccase-catalysed functionalisation of chitosan by ferulic acid and ethyl ferulate: Evaluation of physicochemical and biofunctional properties

Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds

Links between particle surface hardening and rehydration impairment during micellar casein powder storage

Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG

Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins

Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties

Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins

Improvement of the production process and the sensory and nutritional quality of m'bahou, a traditional plantain semolina, enriched with soy or cowpea

Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture

From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review

Improvement of antioxidant activity and polyphenol content of Hypericum perforatum and Achillea millefolium powders using successive grinding and sieving

An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region

Impact of particle size and plantain variety on nutritional quality, physico-chemical properties, and functionalities of powders prepared from New Ivorian plantain hybrids

Baby Foods: Formulations and Interactions (A Review)

X-ray Photoelectron Spectroscopy for Wheat Powders: Measurement of Surface Chemical Composition

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)

Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

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