selected publications
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academic article
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Physicochemical properties of milk protein ingredients and their acid gelation behavior in different ionic environments.
International Dairy Journal.
85.
2018
The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein.
International Dairy Journal.
77.
2018
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms..
Journal of Agricultural and Food Chemistry.
65.
2017
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk..
Journal of Agricultural and Food Chemistry.
65.
2017
Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH.
International Dairy Journal.
74.
2017
Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems.
International Dairy Journal.
59.
2016
The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture.
International Dairy Journal.
55.
2016
Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk.
European Food Research and Technology.
240.
2015
Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk..
Journal of Agricultural and Food Chemistry.
62.
2014
Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk..
Journal of Agricultural and Food Chemistry.
62.
2014
Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study.
Dairy Science & Technology.
94.
2014
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patent