1 – 8 of 8
- show: 10
- |
- sort: year (new to old)
- |
- Export
- 2024
- Emulsifying and heat stabilizing properties of whey protein-lactose conjugates (2024)
- 2023
- Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions : a microrheological study (2023) FOOD HYDROCOLLOIDS. 140.
- 2021
- Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin (2021) FOOD HYDROCOLLOIDS. 110.
- 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
- 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.
- Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions (2020) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 603.
- 2019
- Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques (2019) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 91. p.1-11