검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders Phosanam A, Chandrapala J, Huppertz T, Adhikari B, Zisu B Powder Technology, 372, 394, 2020 |
| 2 |
Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders Masum AKM, Chandrapala J, Adhikari B, Huppertz T, Zisu B Journal of Food Engineering, 254, 34, 2019 |
| 3 |
Rehydration characteristics of milk protein concentrate powders Crowley SV, Desautel B, Gazi I, Kelly AL, Huppertz T, O'Mahony JA Journal of Food Engineering, 149, 105, 2015 |
| 4 |
Influence of protein concentration on the physical characteristics and flow properties of milk protein concentrate powders Crowley SV, Gazi I, Kelly AL, Huppertz T, O'Mahony JA Journal of Food Engineering, 135, 31, 2014 |
| 5 |
Coacervates of Lactotransferrin and beta- or kappa-Casein: Structure Determined Using SAXS de Kruif CG, Pedersen J, Huppertz T, Anema SG Langmuir, 29(33), 10483, 2013 |
| 6 |
Ultra-high-temperature processing of chocolate flavoured milk Prakash S, Huppertz T, Kravchuk O, Deeth H Journal of Food Engineering, 96(2), 179, 2010 |
| 7 |
Biocompatible micro-gel particles from cross-linked casein micelles Huppertz T, Smiddy MA, de Kruif CG Biomacromolecules, 8(4), 1300, 2007 |