Giovanni Barone
Assistant Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
- 2024
- Accepted/In press
The influence of different ultrafiltration set-ups on the mineral partitioning between skim milk streams
Jiang, Yuan, Rauh, V., Lillevang, S. K., Skibsted, Leif Horsfelt, Lipnizki, F., Barone, Giovanni & Ahrné, Lilia, 2024, (Accepted/In press) In: International Journal of Dairy Technology.Research output: Contribution to journal › Journal article › Research › peer-review
- 2023
- Published
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Genet, B. M. L., Molina, G. E. S., Wätjen, A. P., Barone, Giovanni, Albersten, K., Ahrné, Lilia, Hansen, E. B. & Bang-Berthelsen, C. H., 2023, In: Fermentation. 9, 7, 17 p., 667.Research output: Contribution to journal › Review › Research › peer-review
- Published
Influence of ionic strength and temperature on mineral and protein partitioning of skim milk
Barone, Giovanni, Cirrincione, F., Jiang, Yuan, Rauh, V., Lillevang, S. K., Caboni, M. F., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2023, In: International Dairy Journal. 147, 7 p., 105764.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Laursen, Anne Katrine, Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard, Barone, Giovanni & Ahrné, Lilia, 2023, In: International Dairy Journal. 141, 10 p., 105611.Research output: Contribution to journal › Journal article › Research › peer-review
- 2022
- Published
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Alonso-Miravalles, L., Barone, Giovanni, Waldron, D., Bez, J., Joehnke, M. S., Petersen, Iben Lykke, Zannini, E., Arendt, E. K. & O'Mahony, J. A., 2022, In: Journal of the Science of Food and Agriculture. 102, 12, p. 5044-5054Research output: Contribution to journal › Journal article › Research › peer-review
Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein-based nutritional beverage products: A review
Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., 2022, In: Comprehensive Reviews in Food Science and Food Safety. 21, 2, p. 1254-1274 21 p.Research output: Contribution to journal › Review › Research › peer-review
- 2021
- Published
Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts
Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., Jun 2021, In: International Dairy Journal. 117, 104951.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions
Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., Mar 2021, In: Journal of Food Engineering. 292, 110213.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Barone, Giovanni, Yazdi, S. R., Lillevang, S. K. & Ahrné, Lilia, 2021, In: Comprehensive Reviews in Food Science and Food Safety. 20, 6, p. 5616-5640Research output: Contribution to journal › Review › Research › peer-review
- 2020
- Published
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional products
France, T. C., Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., Oct 2020, In: Colloids and Surfaces B: Biointerfaces. 194, 111125.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 249146550
Most downloads
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42
downloads
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
29
downloads
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Research output: Contribution to journal › Review › Research › peer-review
Published -
24
downloads
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Research output: Contribution to journal › Journal article › Research › peer-review
Published