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Characterization of polysaccharides extracted from brown seaweeds

Carbohydrate polymers, 2007-06, Vol.69 (3), p.530-537

2007

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Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses

Journal of dairy science, 2022-11, Vol.105 (11), p.8677-8687

2022

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Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects

Current opinion in colloid & interface science, 2003-11, Vol.8 (4), p.401-414

2003

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Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

Journal of cereal science, 2008-07, Vol.48 (1), p.144-158

2008

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Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

Journal of food engineering, 2009, Vol.90 (2), p.228-237

2009

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Protein–polysaccharide complexes and coacervates

Current opinion in colloid & interface science, 2007-10, Vol.12 (4), p.166-178

2007

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Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

Food chemistry, 2010, Vol.118 (1), p.90-95

2010

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Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions

Food hydrocolloids, 2024-06, Vol.151, p.109771, Article 109771

2024

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Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

Food science & technology, 2009, Vol.42 (1), p.363-371

2009

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Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

Journal of cereal science, 2007-09, Vol.46 (2), p.119-131

2007

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Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties

Journal of dairy science, 2021-10, Vol.104 (10), p.10485-10499

2021

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Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis

Journal of dairy science, 2020-03, Vol.103 (3), p.2139-2152

2020

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Short communication: Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage

Journal of dairy science, 2020-01, Vol.103 (1), p.210-214

2020

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The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection

Food hydrocolloids, 2005, Vol.19 (5), p.803-812

2005

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Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes

Journal of food science, 2002-01, Vol.67 (1), p.113-119

2002

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Shear effects on the rheology of β-lactoglobulin/β-carrageenan mixed gels

Food hydrocolloids, 2006, Vol.20 (6), p.946-951

2006

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Improved gelling properties of whey protein isolate by addition of xanthan gum

Food hydrocolloids, 2007, Vol.21 (2), p.159-166

2007

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Effect of xanthan gum on the degradation of cereal β-glucan by ascorbic acid

Journal of cereal science, 2010-09, Vol.52 (2), p.260-262

2010

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Interfacial properties of tryptic peptides of .beta.-lactoglobulin

Journal of agricultural and food chemistry, 1992-04, Vol.40 (4), p.669-675

1992

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Rheological characterisation of polysaccharides extracted from brown seaweeds

Journal of the science of food and agriculture, 2007-07, Vol.87 (9), p.1630-1638

2007

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In vitro digestibility of bioactive peptides derived from bovine β-lactoglobulin

International dairy journal, 2006-04, Vol.16 (4), p.294-302

2006

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Emulsion-stabilizing properties of chitosan in the presence of whey protein isolate: Effect of the mixture ratio, ionic strength and pH

Carbohydrate polymers, 2006-09, Vol.65 (4), p.479-487

2006

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Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate

Food hydrocolloids, 2005, Vol.19 (4), p.721-729

2005

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Formula optimization of a low-fat food system containing whey protein isolate-xanthan gum complexes as fat replacer

Journal of food science, 2005-10, Vol.70 (8), p.s513-s519

2005

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Emulsifying property of whey peptide fractions as a function of pH and ionic strength

Journal of food science, 1992-05, Vol.57 (3), p.601-604

1992

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Characterization of polysaccharides extracted from brown seaweeds

Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses

Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects

Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

Protein–polysaccharide complexes and coacervates

Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions

Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties

Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis

Short communication: Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage

The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection

Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes

Shear effects on the rheology of β-lactoglobulin/β-carrageenan mixed gels

Improved gelling properties of whey protein isolate by addition of xanthan gum

Effect of xanthan gum on the degradation of cereal β-glucan by ascorbic acid

Interfacial properties of tryptic peptides of .beta.-lactoglobulin

Rheological characterisation of polysaccharides extracted from brown seaweeds

In vitro digestibility of bioactive peptides derived from bovine β-lactoglobulin

Emulsion-stabilizing properties of chitosan in the presence of whey protein isolate: Effect of the mixture ratio, ionic strength and pH

Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate

Formula optimization of a low-fat food system containing whey protein isolate-xanthan gum complexes as fat replacer

Emulsifying property of whey peptide fractions as a function of pH and ionic strength

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