Comparative analysis of human milk and infant formula derived peptides following in vitro digestion.
Food Chemistry, 221, 1895-1903.
Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method.
Food Chemistry, 221, 1269-1276.
Characterisation of milk protein adsorption onto hydroxyapatite.
International Dairy Journal, 66, 27-33.
Role of β-lactoglobulin in the fouling of stainless steel surfaces by heated milk.
International Dairy Journal, 66, 18-26.
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.
Journal of Dairy Science, 100 (1), 36-47.
Cooking-induced protein modifications in meat.
Comprehensive Reviews in Food Science and Food Safety, 16 (1), 141-159.