807 results on '"Corredig, Milena"'
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2. Bioplastic packaging for fresh meat and fish: Current status and future direction on mitigating food and packaging waste
3. Composition and functionality differences of oat protein concentrates: Potential of less refined concentrates obtained by wet milling
4. A time-resolved investigation at multiple-length scales of the structure of liquid foam stabilized by albumins from pea
5. Multiscale study of structure formation in high moisture extruded plant protein biopolymer mixes
6. Partitioning of proteins and small molecular weight compounds from alfalfa juice during ultrafiltration
7. Microplastics and nanoplastics: Exposure and toxicological effects require important analysis considerations
8. Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights
9. Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering
10. Changes in potato peptide bioactivity after gastrointestinal digestion. An in silico and in vitro study of different patatin-rich potato protein isolate matrices
11. Structural and compositional characterization of Ca- and β-casein enriched casein micelles
12. Importance of pressing temperature on protein enrichment by electrostatic separation of rapeseed press cakes
13. Importance of isolation method on characteristics and bioactivity of extracellular vesicles from tomatoes
14. Rapid Detection of Hepatitis A Virus in Foods Using a Bioluminescent Assay in Real-Time (BART) and Reverse Transcription Loop-Mediated Isothermal Amplification (RT-LAMP) Technology
15. The exploration of milk fat crystallization in milk fat globules by confocal Raman microscopy
16. New milk protein anisotropic structures formed by high moisture extrusion
17. Role of the pea protein aggregation state on their interfacial properties
18. Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials
19. Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels
20. Pea soluble polysaccharide improves stability of acidic pea protein dispersions
21. Untargeted screening of NIAS and cyclic oligomers migrating from virgin and recycled polyethylene terephthalate (PET) food trays
22. Pectin polysaccharide contribution to oleosome extraction after wet milling of rapeseed
23. Novel details on the dissociation of casein micelle suspensions as a function of pH and temperature
24. How fractionation procedure of mung bean protein affects transglutaminase crosslinking
25. In vitro digestion and intestinal absorption of curcumin-loaded zein nanoparticles
26. Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility
27. Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear
28. Structural and colloidal changes of casein micelles induced by membrane concentration and their dependence on the milieu exchange conditions
29. Supramolecular structure modification of RuBisCO from alfalfa during removal of chloroplastic materials
30. Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence
31. A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring
32. Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration
33. Molecular structures of high- and low-methoxy water-soluble polysaccharides derived from peas and their functions for stabilizing milk proteins under acidic conditions
34. The influence of pectinase treatments on the characteristics of pre‐treated and lyophilised sunflower meal‐whey blends
35. New opportunities for sustainable bioplastic development: Tailorable polymorphic and three-phase crystallization of stereocomplex polylactide by layered double hydroxide
36. Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions
37. Molecular details of the formation of soluble aggregates during ultrafiltration or microfiltration combined with diafiltration of skim milk
38. Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility.
39. In situ single-droplet analysis of emulsified fat using confocal Raman microscopy: insights into crystal network formation within spatial resolution.
40. Ultrafiltration of Rapeseed Protein Concentrate: Effect of Pectinase Treatment on Membrane Fouling.
41. Plant-dairy protein blends: gelation behaviour in a filled particle matrix
42. Caseins, Caseinates and Micellar Casein
43. Sodium caseinate stabilized emulsions as a delivery system for epigallocatechin-gallate: Bioaccessibility, anti-proliferative activity and intestinal absorption
44. Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial Ph
45. Filtration Performance, Fouling Mechanisms and Permeability of Skim Milk with Different Diafiltration Media During Different Microfiltration Modes
46. In Situ Single-Droplet Analysis of Emulsified Fat by Confocal Raman Microscopy: Insights into Crystal Network Formation within Spatial Resolution
47. Effect of heat treatment on lupin reactivity against rabbit polyclonal antibodies after in vitro gastrointestinal digestion
48. Role of the pea protein aggregation state on their interfacial properties
49. Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey
50. Characterization of high protein anisotropic structures using Rheological fingerprint by large-deformation Lissajous curves
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