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- 2022
- Designing delivery systems for functional ingredients by protein/polysaccharide interactions (2022) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 119. p.272-287
- Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values (2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 154.
- Impact of heat-induced changes on the heat stability of recombined filled evaporated milk (2022)
- Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk (2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 154.
- Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study (2022) FOOD HYDROCOLLOIDS. 122.
- 2021
- Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions (2021) FOOD HYDROCOLLOIDS. 118.
- Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk (2021) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 108. p.287-296
- Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring (2021) FOOD HYDROCOLLOIDS. 113.
- Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions (2021) FOOD HYDROCOLLOIDS. 112.
- 2020
- Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions (2020) INTERNATIONAL DAIRY JOURNAL. 108.