807 results on '"Corredig, Milena"'
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202. Multi-Angle Light Scattering Estimation of Pectin Molecular Weight and the Effect of Homogenization
203. Cross-linking with microbial transglutaminase
204. INFOGEST static in vitro simulation of gastrointestinal food digestion
205. Changes in potato peptide bioactivity after gastrointestinal digestion. An in silico and in vitrostudy of different patatin-rich potato protein isolate matrices
206. Influence of thermal processing on the properties of dairy colloids
207. Short communication: Determination of the whey protein index in milk protein concentrates
208. A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration
209. Invited review: Understanding the behavior of caseins in milk concentrates
210. Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts
211. Acid induced gelation behavior of skim milk concentrated by membrane filtration.
212. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases
213. Delivery of Curcumin Using Skim Milk or Oil in Water Emulsions: Effect of the Matrices on Cellular Uptake
214. The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk
215. In vitro uptake and immune functionality of digested Rosemary extract delivered through food grade vehicles
216. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber
217. Fractionated Dairy Cow Milk β‐Casein Modulates Jejunal Alkaline Phosphatase Activity Kinetics in Neonatal Piglets Liquid Formulas
218. Mucus interactions with liposomes encapsulating bioactives: Interfacial tensiometry and cellular uptake on Caco-2 and cocultures of Caco-2/HT29-MTX
219. Lactococcus lactis subsp. cremoris strain JFR1 attenuates Salmonella adhesion to human intestinal cells in vitro
220. Interfacial interactions of emulsifiers and bioactives and their effect on bioaccessibility after in-vitro digestion of emulsion systems
221. A simple and robust method for laboratory-scale preparation of butter
222. Selection ofStreptococcus thermophilusstrains able to produce exopolysaccharides in milk
223. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut
224. Improved bioavailability of supercritical rosemary extract through encapsulation in different delivery systems after In vitro digestion
225. In vitroscreening of mare's milk antimicrobial effect and antiproliverative activity
226. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)
227. Complex Formation of Blueberry (Vaccinium angustifolium) Anthocyanins during Freeze-Drying and Its Influence on Their Biological Activity
228. Interfacial dilational properties of tea polyphenols and milk proteins with gut epithelia and the role of mucus in nutrient adsorption
229. Change in color and volatile composition of skim milk processed with pulsed electric field and microfiltration treatments or heat pasteurization
230. A standardised static in vitro digestion method suitable for food-an international consensus
231. Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein
232. The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection
233. Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk.
234. Dynamics of Phase Separation in Oat β-glucan/Milk Mixtures Studied with Ultrasonic and Diffusing Wave Spectroscopy
235. Effect of Processing on Physicochemical Characteristics and Bioefficacy of β-Lactoglobulin–Epigallocatechin-3-gallate Complexes
236. The Colloidal Behavior of Pectin Containing Water in Oil Emulsions as a Function of Emulsifier Concentration
237. The antiproliferative properties of the milk fat globule membrane are affected by extensive heating
238. Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization
239. Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion
240. Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase
241. Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions
242. Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells
243. Interactions between tea catechins and casein micelles and their impact on renneting functionality
244. Effects of the amount and type of fatty acid on the in-vitro starch digestibility and expected glycemic index of millet starch.
245. Interactions of chitin nanocrystals with β-lactoglobulin at the oil–water interface, studied by drop shape tensiometry
246. On line diffusing wave spectroscopy during rheological measurements: A new instrumental setup to measure colloidal instability and structure formation in situ
247. Corredig, Milena
248. Time dependent studies of foam stability using image analysis, electrical resistivity and ultrasound
249. Properties of the milk fat globule membrane derived from buttermilks from different sources
250. Selenized milk casein in the diet of BALB/c nude mice reduces growth of intramammary MCF-7 tumors
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