Ghent University Academic Bibliography

Show Sort by

Your filters: cql: author exact 000070787263 cql: author exact 801000629244

Add to list
Sensitivity analysis of a small-volume objective heat stability evaluation test for recombined concentrated milk

Marios Kasinos (UGent) , Rafat R Karbakhsh and Paul Van der Meeren (UGent)

(2015) INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. 68(1). p.38-43
Add to list
Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions

Marios Kasinos (UGent) , Francine Mukarukundo, Kristof De Beuf (UGent) and Paul Van der Meeren (UGent)

(2014) INTERNATIONAL DAIRY JOURNAL. 39(1). p.131-138
Add to list
Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions

Marios Kasinos (UGent) , Maria Laura Goñi, Mai Nguyen Tuyet (UGent) , Paolo Sabatino (UGent) , José Martins (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2014) INTERNATIONAL DAIRY JOURNAL. 38(2). p.187-194
Add to list
Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products

Marios Kasinos (UGent) , T Tran Le and Paul Van der Meeren (UGent)

(2014) FOOD HYDROCOLLOIDS. 34(1). p.112-118
Add to list
Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

Marios Kasinos (UGent) , Paolo Sabatino (UGent) , Berlinda Vanloo (UGent) , Kris Gevaert (UGent) , José Martins (UGent) and Paul Van der Meeren (UGent)

(2013) FOOD HYDROCOLLOIDS. 32(2). p.312-321
Add to list
- Journal Article
- A1
- open access
Improved heat stability by whey protein-surfactant interaction

Thu Tran Le (UGent) , Paolo Sabatino (UGent) , Bart Heyman (UGent) , Marios Kasinos (UGent) , Hoa Hoang Dinh, Koen Dewettinck (UGent) , José Martins (UGent) and Paul Van der Meeren (UGent)

(2011) FOOD HYDROCOLLOIDS. 25(4). p.594-603

Academic Bibliography

Sensitivity analysis of a small-volume objective heat stability evaluation test for recombined concentrated milk

Anionic and zwitterionic phospholipids differently affect the heat coagulation of recombined concentrated milk emulsions

Effect of hydrolysed sunflower lecithin on the heat-induced coagulation of recombined concentrated milk emulsions

Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products

Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution

Improved heat stability by whey protein-surfactant interaction

Contents

Support

Contact