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- 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