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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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Effect of 3D printing on the structure and textural properties of processed cheese

Journal of food engineering, 2018-03, Vol.220, p.56-64

2018

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Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions

Journal of agricultural and food chemistry, 2017-04, Vol.65 (14), p.3048-3055

2017

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

Fourth edition, 2022

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Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Trends in Food Science & Technology, 2020-08, Vol.102, p.123-137

2020

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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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High-pressure processing - effects on microbial food safety and food quality

FEMS microbiology letters, 2008-04, Vol.281 (1), p.1-9

2008

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The human milk microbiome aligns with lactation stage and not birth mode

Scientific reports, 2022-04, Vol.12 (1), p.5598-5598, Article 5598

2022

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Agents of Change: Enzymes in Milk and Dairy Products

1st Edition 2021, 2021

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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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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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The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene

Food chemistry, 2022-03, Vol.372, p.131262-131262, Article 131262

2022

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Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Foods, 2021-10, Vol.10 (10), p.2409

2021

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Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

Trends in Food Science & Technology, 2017-10, Vol.68, p.130-144

2017

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Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Food hydrocolloids, 2021-01, Vol.110, p.106165, Article 106165

2021

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Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

1st, 2021

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Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties

Critical reviews in food science and nutrition, 2023-11, p.1-24

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

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Response of Spores to High‐Pressure Processing

Comprehensive reviews in food science and food safety, 2007-10, Vol.6 (4), p.103-119

2007

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Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

Nanomaterials (Basel, Switzerland), 2017-09, Vol.7 (9), p.282

2017

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Dynamic Changes in the Human Milk Metabolome Over 25 Weeks of Lactation

Frontiers in nutrition (Lausanne), 2022-07, Vol.9, p.917659-917659

2022

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Symposium review: Structure-function relationships in cheese

Journal of dairy science, 2018-03, Vol.101 (3), p.2692-2709

2018

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The Effect of Compositional Changes Due to Seasonal Variation on Milk Density and the Determination of Season-Based Density Conversion Factors for Use in the Dairy Industry

Foods, 2020-07, Vol.9 (8), p.1004

2020

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Composition and protein profile analysis of rice protein ingredients

Journal of food composition and analysis, 2017-06, Vol.59, p.18-26

2017

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

Effect of 3D printing on the structure and textural properties of processed cheese

Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

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

Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels

Rehydration characteristics of milk protein concentrate powders

High-pressure processing - effects on microbial food safety and food quality

The human milk microbiome aligns with lactation stage and not birth mode

Agents of Change: Enzymes in Milk and Dairy Products

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

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

The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene

Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties

Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation

Response of Spores to High‐Pressure Processing

Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

Dynamic Changes in the Human Milk Metabolome Over 25 Weeks of Lactation

Symposium review: Structure-function relationships in cheese

The Effect of Compositional Changes Due to Seasonal Variation on Milk Density and the Determination of Season-Based Density Conversion Factors for Use in the Dairy Industry

Composition and protein profile analysis of rice protein ingredients

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