Giovanni Barone
Assistant Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-9740-1035
1 - 1 out of 1Page size: 10
- 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
Most downloads
-
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