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Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

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Tribological method to measure lubricating properties of dairy products

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A comprehensive study on the self-lubrication mechanisms of SU-8 composites

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Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese

(2013) Aliénor Coutouly et al.   Dairy Science & Technology

A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions

(2013) Li Ling A. Koh et al.   Food and Bioprocess Technology

Sensory perception and lubrication properties of milk: Influence of fat content

(2012) A. Chojnicka-Paszun et al.   INTERNATIONAL DAIRY JOURNAL

Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

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Effect of homogenisation and storage time on surface and rheology properties of whipping cream

(2011) Zhao Long et al.   FOOD CHEMISTRY

Effect of microfluidization of heat-treated milk on rheology and sensory properties of reduced fat yoghurt

(2011) Chr. Ian E. Ciron et al.   FOOD HYDROCOLLOIDS

Effect of heat treatment on milk protein functionality at emulsion interfaces. A review

(2009) Vassilios Raikos   FOOD HYDROCOLLOIDS

Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts

(2009) C.I.E. Ciron et al.   INTERNATIONAL DAIRY JOURNAL

Handbook of Fermented Functional Foods, 2nd edition (2008)

(2009) A Y Tamime   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

(2007) D.M. Dresselhuis et al.   FOOD HYDROCOLLOIDS