Show
Sort by
-
The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein
-
- Journal Article
- A1
- open access
Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions : a microrheological study
-
- Journal Article
- A1
- open access
Safety of bovine milk osteopontin as a novel food pursuant to Regulation (EU) 2015/2283
-
Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
-
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
-
Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion
-
Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions
-
- PhD Thesis
- open access
Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment
(2018) -
- Journal Article
- A1
- open access
Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability
-
Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions