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Ultrasonic Processing for Dairy Applications: Recent Advances.
- Published in:
- Food Engineering Reviews, 2015, v. 7, n. 2, p. 143, doi. 10.1007/s12393-014-9105-8
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- Article
Feasibility of Spray Drying Concentrated Acid Whey After Nanofiltration.
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- Food & Bioprocess Technology, 2018, v. 11, n. 8, p. 1505, doi. 10.1007/s11947-018-2118-1
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- Article
A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 556, doi. 10.1007/s11947-013-1072-1
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- Article
Ultrasound-Assisted Encapsulation of Anthraquinones Extracted from Aloe-Vera Plant into Casein Micelles.
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- Gels (2310-2861), 2022, v. 8, n. 9, p. 597, doi. 10.3390/gels8090597
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- Article
Post-Harvest Operations to Generate High-Quality Medicinal Cannabis Products: A Systemic Review.
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- Molecules, 2022, v. 27, n. 5, p. 1, doi. 10.3390/molecules27051719
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- Article
Sonication as a pre-processing step to alter acid whey generation during Greek yoghurt manufacture.
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- Journal of Dairy Research, 2023, v. 90, n. 2, p. 182, doi. 10.1017/S0022029923000328
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- Article
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review.
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- Journal of Dairy Research, 2020, v. 87, n. 4, p. 501, doi. 10.1017/S0022029920001107
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- Article
Behaviour of lactose with the presence of lactic acid and Ca as affected by pH.
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- Journal of Dairy Research, 2017, v. 84, n. 4, p. 484, doi. 10.1017/S0022029917000553
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- Article
Minimising generation of acid whey during Greek yoghurt manufacturing.
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- Journal of Dairy Research, 2017, v. 84, n. 3, p. 346, doi. 10.1017/S0022029917000279
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- Article
Novel trends in engineered milk products.
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- Journal of Dairy Research, 2016, v. 83, n. 3, p. 268, doi. 10.1017/S0022029916000479
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- Article
Lactose behaviour in the presence of lactic acid and calcium.
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- Journal of Dairy Research, 2016, v. 83, n. 3, p. 395, doi. 10.1017/S0022029916000315
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- Publication type:
- Article
Heat-induced changes in the properties of modified skim milks with different casein to whey protein ratios.
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- Journal of Dairy Research, 2015, v. 82, n. 2, p. 135, doi. 10.1017/S0022029914000739
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- Article
Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication.
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- Journal of Dairy Research, 2014, v. 81, n. 2, p. 238, doi. 10.1017/S0022029914000132
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- Article
Influence of ultrasound on chemically induced gelation of micellar casein systems.
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- Journal of Dairy Research, 2013, v. 80, n. 2, p. 138, doi. 10.1017/S0022029912000696
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- Article
Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders.
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- Journal of Dairy Research, 2011, v. 78, n. 2, p. 226, doi. 10.1017/S0022029911000070
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- Article
The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk.
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- Journal of Dairy Research, 2010, v. 77, n. 3, p. 257, doi. 10.1017/S0022029910000026
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- Article
Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation.
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- Food Frontiers, 2024, v. 5, n. 3, p. 1240, doi. 10.1002/fft2.383
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- Article
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 635, doi. 10.3390/fermentation9070635
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- Publication type:
- Article
Influence of Spray Drying on Encapsulation Efficiencies and Structure of Casein Micelles Loaded with Anthraquinones Extracted from Aloe vera Plant.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 1, p. 110, doi. 10.3390/app13010110
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- Article
Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing.
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- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 71, doi. 10.1111/1471-0307.12393
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- Article
Smell perception in virtual spacecraft? A ground‐based approach to sensory data collection.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8540, doi. 10.1111/ijfs.17306
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- Article
Investigating the impact of boiling and pressure cooking on resistant starch levels in food.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3907, doi. 10.1111/ijfs.17138
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- Article
Effect of low frequency ultrasound on lactose‐protein interactions in protein solution containing different casein to whey protein ratios.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 1037, doi. 10.1111/ijfs.16871
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- Article
The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 3948, doi. 10.1111/ijfs.15012
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- Article
Stability of oil–water primary emulsions stabilised with varying levels of casein and whey proteins affected by high‐intensity ultrasound.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 2, p. 897, doi. 10.1111/ijfs.14737
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- Publication type:
- Article
The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk–Tea Blends.
- Published in:
- Foods, 2024, v. 13, n. 18, p. 3016, doi. 10.3390/foods13183016
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- Article
Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review.
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- Foods, 2024, v. 13, n. 16, p. 2489, doi. 10.3390/foods13162489
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- Article
Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions.
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- Foods, 2024, v. 13, n. 10, p. 1517, doi. 10.3390/foods13101517
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- Article
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing.
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- Foods, 2024, v. 13, n. 2, p. 263, doi. 10.3390/foods13020263
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- Article
Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing.
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- Foods, 2023, v. 12, n. 24, p. 4404, doi. 10.3390/foods12244404
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- Article
Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose.
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- Foods, 2023, v. 12, n. 24, p. 4397, doi. 10.3390/foods12244397
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- Article
Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes.
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- Foods, 2023, v. 12, n. 16, p. 3093, doi. 10.3390/foods12163093
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- Article
The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion.
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- Foods, 2023, v. 12, n. 15, p. 2844, doi. 10.3390/foods12152844
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- Article
Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk.
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- Foods, 2023, v. 12, n. 11, p. 2260, doi. 10.3390/foods12112260
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- Article
Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 2999, doi. 10.3390/foods11192999
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- Article
Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage.
- Published in:
- Foods, 2022, v. 11, n. 11, p. 1613, doi. 10.3390/foods11111613
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- Article
Casein Micelles as an Emerging Delivery System for Bioactive Food Components.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1965, doi. 10.3390/foods10081965
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- Article
Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 258, doi. 10.3390/foods10020258
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- Article
Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1169, doi. 10.1007/s11947-021-02619-w
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- Article