Giovanni Barone
Assistant Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-9740-1035
11 - 13 out of 13Page size: 10
- 2020
- Published
Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin
Barone, Giovanni, Moloney, C., O'Regan, J., Kelly, A. L. & O'Mahony, J. A., Sep 2020, In: Journal of Food Composition and Analysis. 92, 103546.Research output: Contribution to journal › Journal article › Research › peer-review
Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin
Barone, Giovanni, Moloney, C., O'Regan, J., Kelly, A. L. & O'Mahony, J. A., 2020, In: Food Chemistry. 317, 9 p., 126412.Research output: Contribution to journal › Journal article › Research › peer-review
- 2019
- Published
Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in α-lactalbumin
Barone, Giovanni, O'Regan, J. & O'Mahony, J. A., Aug 2019, In: Journal of Food Engineering. 255, p. 41-49 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 249146550
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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
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29
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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
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24
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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