Giovanni Barone
Assistant Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-9740-1035
1 - 3 out of 3Page size: 10
- 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
ID: 249146550
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42
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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