Milena Corredig
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(Suggest an Edit or Addition)Milena Corredig's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- A standardised static in vitro digestion method suitable for food - an international consensus. (2014) (2844)
- INFOGEST static in vitro simulation of gastrointestinal food digestion (2019) (1109)
- The structure of the casein micelle of milk and its changes during processing. (2012) (427)
- Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion. (2014) (226)
- The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk (1999) (193)
- Polysaccharide–protein interactions in dairy matrices, control and design of structures (2011) (167)
- Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk (1996) (166)
- Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate (2009) (156)
- Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study. (2012) (151)
- Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models. (2011) (134)
- Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk (1996) (130)
- Production of a novel ingredient from buttermilk. (2003) (121)
- Effect of dynamic high pressure homogenization on the aggregation state of soy protein. (2009) (117)
- The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles (2006) (105)
- Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy. (2012) (105)
- Isolates from industrial buttermilk : Emulsifying properties of materials derived from the milk fat globule membrane (1997) (102)
- Emulsifying properties of soybean soluble polysaccharide (2004) (99)
- Interactions between tea catechins and casein micelles and their impact on renneting functionality. (2014) (98)
- Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties. (2004) (97)
- Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions. (2002) (92)
- Food emulsions studied by DWS: recent advances (2008) (88)
- The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages (2006) (85)
- Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability (2012) (77)
- Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion. (2010) (77)
- Interactions at the interface between hydrophobic and hydrophilic emulsifiers: Polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometry (2012) (77)
- Coagulation properties of ultrafiltered milk retentates measured using rheology and diffusing wave spectroscopy (2011) (76)
- Utilization of solid lipid nanoparticles for enhanced delivery of curcumin in cocultures of HT29-MTX and Caco-2 cells. (2013) (75)
- Whey protein nanoparticles prepared with desolvation with ethanol: Characterization, thermal stability and interfacial behavior (2012) (74)
- Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI) (2015) (74)
- The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels (2011) (73)
- Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk. (2006) (72)
- Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions (2009) (72)
- Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells. (2014) (72)
- Structural changes imposed on whey proteins by UV irradiation in a continuous UV light reactor. (2012) (72)
- Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions. (2011) (72)
- Soy soluble polysaccharide stabilization at oil–water interfaces (2006) (71)
- Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures (2017) (71)
- Encapsulation of ascorbic acid in liposomes prepared with milk fat globule membrane-derived phospholipids (2012) (71)
- Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization (2003) (71)
- Physicochemical characterization of soymilk after step-wise centrifugation (2008) (67)
- Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy. (2012) (67)
- Characterization of immune-active peptides obtained from milk fermented by Lactobacillus helveticus (2010) (66)
- Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopy. (2008) (66)
- Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration. (2004) (66)
- Effect of Heating of Cream on the Properties of Milk Fat Globule Membrane Isolates (1998) (65)
- Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: Effect of pH and media composition. (2008) (63)
- Characterization of soluble aggregates from whey protein isolate (2003) (62)
- Changes in the molecular weight distribution of three commercial pectins after valve homogenization (2001) (62)
- Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes. (2005) (62)
- Denaturation of soy proteins in solution and at the oil-water interface: A fluorescence study (2011) (61)
- Pectin stabilization of soy protein isolates at low pH (2007) (61)
- Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids. (2013) (61)
- Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients. (2010) (61)
- Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil–water interface and their influence on the stability of water-in-oil emulsions (2014) (60)
- Molecular characterization of commercial pectins by separation with linear mix gel permeation columns in-line with multi-angle light scattering detection (2000) (60)
- Particle size distribution of orange juice cloud after addition of sensitized pectin. (2001) (59)
- Heat-Induced changes occurring in oil/water emulsions stabilized by soy glycinin and β-conglycinin. (2010) (58)
- Zinc incorporation capacity of whey protein nanoparticles prepared with desolvation with ethanol. (2012) (58)
- Liposomes as food ingredients and nutraceutical delivery systems (2012) (57)
- Capsule formation by nonropy starter cultures affects the viscoelastic properties of yogurt during structure formation. (2002) (57)
- Influence of thermal processing on the properties of dairy colloids (2003) (57)
- Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone. (2013) (57)
- Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells (2016) (56)
- Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition (2010) (55)
- Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products (2008) (54)
- Invited review: Understanding the behavior of caseins in milk concentrates. (2019) (54)
- Effect of concentration and incubation temperature on the acid induced aggregation of soymilk (2013) (53)
- The application of ultrasonic spectroscopy to the study of the gelation of milk components (2004) (53)
- Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy (2004) (53)
- Micellization of Beta-Carotene from Soy-Protein Stabilized Oil-in-Water Emulsions under In Vitro Conditions of Lipolysis (2011) (52)
- Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant. (2004) (51)
- Stabilizing behavior of soy soluble polysaccharide or high methoxyl pectin in soy protein isolate emulsions at low pH. (2006) (51)
- Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH (2008) (51)
- Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk. (2009) (51)
- Calcium release from milk concentrated by ultrafiltration and diafiltration. (2014) (50)
- Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles? (2011) (48)
- Encapsulation of Tea Polyphenols in Nanoliposomes Prepared with Milk Phospholipids and Their Effect on the Viability of HT-29 Human Carcinoma Cells (2012) (48)
- A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions (1995) (48)
- Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material (1998) (47)
- Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material (2006) (47)
- Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris (2009) (47)
- Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions. (2007) (47)
- Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane‐Derived Proteins (1998) (46)
- Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk. (2014) (46)
- Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. (2010) (45)
- Characterization of Oil-in-Water Emulsions Prepared with Commercial Soy Protein Concentrate (2002) (43)
- Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk (2008) (43)
- Aggregation of soy/milk mixes during acidification (2004) (43)
- Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pH. (2005) (42)
- Interactions of soy protein fractions with high-methoxyl pectin. (2008) (42)
- Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures (2014) (41)
- Diffusing wave spectroscopy of gelling food systems : The importance of the photon transport mean free path (l*) parameter (2006) (41)
- Effect of milling method on selected physical and functional properties of cowpea (Vigna unguiculata) paste (2005) (41)
- The binding of alpha-lactalbumin and beta-lactoglobulin to casein micelles in milk treated by different heating systems (1996) (41)
- Tea polyphenols association to caseinate-stabilized oil–water interfaces (2015) (41)
- Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion. (2014) (40)
- Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates (2008) (40)
- Stabilization of caseinate-covered oil droplets during acidification with high methoxyl pectin. (2005) (39)
- Interactions of β-Lactoglobulin and High-methoxyl Pectins in Acidified Systems. (2003) (39)
- In situ study of flocculation of whey protein-stabilized emulsions caused by addition of high methoxyl pectin (2006) (39)
- Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification (2011) (38)
- Heat-Induced Interactions of Whey Proteins and Casein Micelles with Different Concentrations of α-Lactalbumin and β-Lactoglobulin (1997) (37)
- Extraction of consumer texture preferences for yogurt: Comparison of the preferred attribute elicitation method to conventional profiling (2013) (37)
- The formation of heat-induced protein aggregates in whey protein/pectin mixtures studied by size exclusion chromatography coupled with multi-angle laser light scattering detection (2005) (35)
- Emulsifying properties of enzyme-digested soybean soluble polysaccharide (2006) (35)
- Nonsuppressed ion chromatographic determination of total calcium in milk. (2010) (35)
- Clarification of juice by thermolabile valencia pectinmethylesterase is accelerated by cations. (2002) (34)
- In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases. (2018) (34)
- Whey processing, functionality and health benefits (2009) (34)
- Milk fat globule membrane isolate induces apoptosis in HT-29 human colon cancer cells. (2013) (33)
- Influence of shearing on the physical characteristics and rheological behaviour of an aqueous whey protein isolate–κappa-carrageenan mixture (2009) (33)
- Metal-catalyzed oxidation of a structured lipid model emulsion. (2002) (33)
- Effect of processing on physicochemical characteristics and bioefficacy of β-lactoglobulin-epigallocatechin-3-gallate complexes. (2014) (33)
- Interactions of chitin nanocrystals with β-lactoglobulin at the oil-water interface, studied by drop shape tensiometry. (2013) (32)
- Prediction of milk fatty acid content with mid-infrared spectroscopy in Canadian dairy cattle using differently distributed model development sets. (2017) (32)
- Design future foods using plant protein blends for best nutritional and technological functionality (2021) (32)
- The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification (2005) (32)
- Rheological properties of rennet gels containing milk protein concentrates. (2008) (32)
- Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering. (2011) (31)
- Clarification of Citrus Juice is Influenced by Specific Activity of Thermolabile Pectinmethylesterase and Inactive PME‐Pectin Complexes (2002) (31)
- Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan. (2010) (31)
- Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles (2012) (30)
- Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration (2014) (30)
- Dairy-Derived Ingredients: Food And Nutraceutical Uses (2014) (30)
- Colloidal properties of concentrated heated milk (2013) (30)
- Effect of interfacial composition on uptake of curcumin-piperine mixtures in oil in water emulsions by Caco-2 cells. (2014) (29)
- κ-Carrageenan and β-lactoglobulin interactions visualized by atomic force microscopy (2004) (29)
- Invited review: Milk phospholipid vesicles, their colloidal properties, and potential as delivery vehicles for bioactive molecules. (2017) (29)
- Short communication: separation and quantification of caseins and casein macropeptide using ion-exchange chromatography. (2010) (29)
- The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk. (2009) (29)
- Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase (2014) (29)
- Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization † (2014) (28)
- Influence of heating treatment and membrane concentration on the formation of soluble aggregates. (2015) (28)
- Studying the structure of β-casein-depleted bovine casein micelles using electron microscopy and fluorescent polyphenols (2014) (28)
- Study of the effect of soy proteins on the acid-induced gelation of casein micelles. (2006) (28)
- Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions. (2016) (28)
- A peptidic fraction from milk fermented with Lactobacillus helveticus protects mice against Salmonella infection (2011) (28)
- Separation of thermostable pectinmethylesterase from marsh grapefruit pulp. (2000) (28)
- Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration (2011) (27)
- Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution (2013) (27)
- Vitamin D3 and phytosterols affect the properties of polyglycerol polyricinoleate (PGPR) and protein interfaces (2016) (26)
- Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein (2015) (26)
- Mucus interactions with liposomes encapsulating bioactives: Interfacial tensiometry and cellular uptake on Caco-2 and cocultures of Caco-2/HT29-MTX. (2017) (26)
- Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk (2013) (25)
- Variation in fat globule size in bovine milk and its prediction using mid-infrared spectroscopy. (2017) (25)
- Diffusing wave spectroscopy study of the colloidal interactions occurring between casein micelles and emulsion droplets: comparison to hard-sphere behavior. (2008) (25)
- Heat-induced changes in the ultrasonic properties of whey proteins. (2004) (25)
- Bovine milk fat globule membrane affects virulence expression in Escherichia coli O157:H7. (2012) (25)
- Modulation of immune function by milk fat globule membrane isolates. (2014) (25)
- Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates. (2018) (24)
- Adsorption of Soy Protein Isolate in Oil-in-Water Emulsions: Difference Between Native and Spray Dried Isolate (2011) (24)
- A comparative study of mayonnaise and italian dressing prepared with lipase-catalyzed transesterified olive oil and caprylic acid (2001) (24)
- Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy (2002) (24)
- An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process (2011) (24)
- The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification. (2015) (23)
- In vitro digestion of sodium caseinate emulsions loaded with epigallocatechin gallate (2017) (23)
- Isolation of a phospholipid fraction from inedible egg (2004) (22)
- Whey protein aggregate formation during heating in the presence of κ-carrageenan. (2009) (21)
- Phase Separation Behavior of Caseins in Milk Containing Flaxseed Gum and κ-Carrageenan: A Light-Scattering and Ultrasonic Spectroscopy Study (2010) (21)
- Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration. (2017) (21)
- Modification to the renneting functionality of casein micelles caused by nonionic surfactants. (2010) (21)
- Bioefficacy of Tea Catechins Associated with Milk Caseins Tested Using Different In Vitro Digestion Models (2014) (21)
- Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation (2010) (20)
- The effect of milk fat globules on adherence and internalization of Salmonella Enteritidis to HT-29 cells. (2012) (20)
- Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. (2016) (20)
- Diffusing Wave and Ultrasonic Spectroscopy of Rennet-Induced Gelation of Milk in the Presence of High-Methoxyl Pectin (2009) (20)
- Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates. (2018) (20)
- The antiproliferative properties of the milk fat globule membrane are affected by extensive heating (2014) (20)
- Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory (2010) (19)
- A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration (2019) (19)
- Investigation of interactions between two different polysaccharides with sodium caseinate-stabilized emulsions using complementary spectroscopic techniques: Diffusing wave and ultrasonic spectroscopy (2008) (19)
- Interactions between Whey Protein Isolate and Soy Protein Fractions at Oil-Water Interfaces: Effects of Heat and Concentration of Protein in the Aqueous Phase (2006) (19)
- Competitive adsorption of soy soluble polysaccharides in oil-in-water emulsions (2004) (19)
- Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix (2014) (19)
- A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification. (2007) (19)
- Improved Bioavailability of Supercritical Rosemary Extract Through Encapsulation in Different Delivery Systems After In Vitro Digestion (2015) (19)
- Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing (2016) (18)
- Probing the colloidal properties of skim milk using acoustic and electroacoustic spectroscopy. Effect of concentration, heating and acidification. (2010) (18)
- Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopy. (2009) (18)
- Short communication: Variation of total immunoglobulin G and β-lactoglobulin concentrations in colostrum and milk from Canadian Holsteins classified as high, average, or low immune responders. (2016) (18)
- Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide. (2007) (18)
- Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation (2010) (18)
- Gelation of casein micelles in β-casein reduced milk prepared using membrane filtration (2011) (18)
- Investigation of the colloidal interactions at play in combined acidification and rennet of different heat-treated milks. (2010) (17)
- GELATION OF MIXTURES OF SOYMILK AND RECONSTITUTED SKIM MILK SUBJECTED TO COMBINED ACID AND RENNET (2012) (17)
- Combined acid‐ and rennet‐induced gelation of a mixed soya milk–cow's milk system (2013) (16)
- Dairy-derived ingredients (2009) (16)
- Studies on the susceptibility of membrane-derived proteins to proteolysis as related to changes in their emulsifying properties (1997) (16)
- Effect of fermented milk from Lactococcus lactis ssp. cremoris strain JFR1 on Salmonella invasion of intestinal epithelial cells. (2019) (16)
- Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels (2010) (16)
- Interfacial dilational properties of tea polyphenols and milk proteins with gut epithelia and the role of mucus in nutrient adsorption. (2015) (15)
- Acid coagulation behavior of homogenized milk: effect of interacting and non-interacting droplets observed by rheology and diffusing wave spectroscopy (2011) (15)
- Nanotechnology in the food, beverage and nutraceutical industries (2013) (15)
- Effect of calcium chelators on heat stability and heat-induced changes of milk microfiltered concentrates (2018) (15)
- Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion. (2020) (15)
- Differential effects of lactobacilli on activation and maturation of mouse dendritic cells. (2014) (15)
- Complexation of high methoxyl pectin with ethanol desolvated whey protein nanoparticles: physico-chemical properties and encapsulation behaviour. (2012) (15)
- Functional Properties of Food Proteins (2015) (15)
- Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques. (2010) (14)
- Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase (2002) (14)
- Selenized milk casein in the diet of BALB/c nude mice reduces growth of intramammary MCF-7 tumors (2013) (14)
- Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation of casein micelles studied by Diffusing Wave Spectroscopy (2009) (14)
- Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage. (2020) (13)
- In vitro screening of mare's milk antimicrobial effect and antiproliverative activity. (2016) (13)
- Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates. (2015) (13)
- Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese. (2020) (13)
- Acid induced gelation behaviour of skim milk concentrated by membrane filtration. (2019) (13)
- Rheological study of the effect of shearing process and κ-carrageenan concentration on the formation of whey protein microgels at pH 7 (2009) (13)
- Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method. (2021) (13)
- Pulsed electric field processing preserves the antiproliferative activity of the milk fat globule membrane on colon carcinoma cells. (2015) (13)
- Short communication: isolation of a whey fraction rich in α-lactalbumin from skim milk using tangential flow ultrafiltration. (2012) (13)
- Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk. (2009) (13)
- Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing. (2015) (13)
- Complex formation of blueberry (Vaccinium angustifolium) anthocyanins during freeze-drying and its influence on their biological activity. (2015) (12)
- Probing protein conformations at the oil droplet–water interface using single-molecule force spectroscopy (2011) (12)
- Selection of Streptococcus thermophilus strains able to produce exopolysaccharides in milk (2016) (12)
- Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the Napping Procedure (2013) (12)
- Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments. (2016) (11)
- Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification (2013) (11)
- Changes in Colloidal Properties of Oil in Water Emulsions Stabilized with Sodium Caseinate Observed by Acoustic and Electroacoustic Spectroscopy (2011) (11)
- Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions. (2020) (11)
- Production of buttermilk hydrolyzates and their characterization (2002) (11)
- Physico-Chemical Characterization of Soymilk Particles as a Function of Their Volume Fraction: Comparison with Theoretical Systems (2012) (10)
- Rennet-induced aggregation of milk containing homogenized fat globules. Effect of interacting and non-interacting fat globules observed using diffusing wave spectroscopy (2011) (10)
- The Colloidal Behavior of Pectin Containing Water in Oil Emulsions as a Function of Emulsifier Concentration (2015) (10)
- Characterization of casein isolated by ultracentrifugation from differently treated milks (1993) (10)
- Protein recovery in soymilk and various soluble fractions as a function of genotype differences, changes during heating, and homogenization. (2008) (10)
- Characterization of lactoferrin oil-in-water emulsions and their stability in recombined milk (2010) (10)
- Short communication: determination of inulin in milk using high-performance liquid chromatography with evaporative light scattering detection. (2011) (10)
- Concentration of hepatitis A virus in milk using protamine-coated iron oxide (Fe3O4) magnetic nanoparticles. (2019) (10)
- Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing (2020) (10)
- Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese (2020) (10)
- Does structure affect biological function? Modifications to the protein and phospholipids fraction of the milk fat globule membrane after extraction affect the antiproliferative activity of colon cancer cells. (2019) (9)
- Short communication: Determination of the whey protein index in milk protein concentrates. (2019) (9)
- Chemical testing of mechanically recycled polyethylene terephthalate for food packaging in the European Union (2022) (9)
- Spectroscopic methods to determine in situ changes in dairy systems - ultrasonic and light scattering (2007) (9)
- Addition of glycerol to lactating cow diets stimulates dry matter intake and milk protein yield to a greater extent than addition of corn grain. (2017) (9)
- Production and functional properties of micellar casein/κ-carrageenan aggregates (2008) (8)
- RuBisCO from Alfalfa – Native subunits preservation through sodium sulfite addition and reduced solubility after acid precipitation followed by freeze-drying (2021) (8)
- Food proteins: processing solutions and challenges (2020) (8)
- A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides (2021) (8)
- Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts. (2019) (8)
- Dynamics of Phase Separation in Oat β-glucan/Milk Mixtures Studied with Ultrasonic and Diffusing Wave Spectroscopy (2015) (8)
- Characterization of beta-lactoglobulin A gelation in the presence of sodium caprate by ultrasound spectroscopy and electron microscopy. (2007) (8)
- Sodium caseinate stabilized emulsions as a delivery system for epigallocatechin-gallate: Bioaccessibility, anti-proliferative activity and intestinal absorption (2018) (8)
- A Better Understanding of the Factors Affecting In vitro Lipolysis Using Static Mono-compartmental Models (2015) (7)
- MILK PHOSPHOLIPIDS: A NANOCARRIER SYSTEM FOR DELIVERY OF BIOACTIVE COMPOUNDS (2012) (7)
- Real-Time Determination of Structural Changes of Sodium Caseinate-Stabilized Emulsions Containing Pectin Using High Resolution Ultrasonic Spectroscopy (2007) (7)
- Enzymatic Coagulation of Milk (2016) (7)
- In vitro uptake and immune functionality of digested Rosemary extract delivered through food grade vehicles. (2017) (7)
- Heat stability of aggregated particles of casein micelles and kappa-carrageenan. (2010) (6)
- Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions (2022) (6)
- Dairy Materials as Delivery Tools for Bioactive Components in Dairy Platforms (2014) (6)
- Mechanism of acid coagulation of milk studied by a multi-technique approach (2005) (6)
- The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan (2009) (6)
- OPTIMIZING STABILITY OF ORANGE JUICE FORTIFIED WITH WHEY PROTEIN AT LOW pH VALUES (2003) (6)
- Effect of milk protein composition and amount of β-casein on growth performance, gut hormones, and inflammatory cytokines in an in vivo piglet model. (2019) (6)
- Milk Lipids | Buttermilk and Milk Fat Globule Membrane Fractions (2011) (6)
- Lactococcus lactis subsp. cremoris strain JFR1 attenuates Salmonella adhesion to human intestinal cells in vitro. (2016) (6)
- Molecular details of the formation of soluble aggregates during ultrafiltration or microfiltration combined with diafiltration of skim milk (2022) (6)
- Gut Microbiome and Degradation Product Formation during Biodegradation of Expanded Polystyrene by Mealworm Larvae under Different Feeding Strategies (2021) (5)
- β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel. (2011) (5)
- Changes in particle size, calcium and phosphate solubilization, and microstructure of rehydrated milk protein concentrates, prepared from partially acidified milk (2016) (5)
- Plant-dairy protein blends: gelation behaviour in a filled particle matrix (2021) (5)
- On line diffusing wave spectroscopy during rheological measurements: A new instrumental setup to measure colloidal instability and structure formation in situ (2013) (5)
- Acid induced destabilization of emulsions prepared with sodium caseinate–epigallocatechin-gallate complexes (2016) (5)
- Molecular understanding of the interaction of dairy proteins with other food biopolymers. (2009) (5)
- Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions. (2022) (5)
- Phenotypic investigation of fine milk components in bovine milk and their prediction using mid-infrared spectroscopy (2019) (4)
- Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity of in vitro digestates. (2019) (4)
- Delivery of Curcumin Using Skim Milk or Oil in Water Emulsions: Effect of the Matrices on Cellular Uptake. (2018) (4)
- Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System (2022) (4)
- MULTIFACTORIAL STUDY OF HAZE FORMATION IN MODEL WINE SYSTEMS (2002) (4)
- Heritabilities of measured and mid-infrared predicted milk fat globule size, milk fat and protein percentages, and their genetic correlations. (2017) (4)
- Soy Protein Functionality (2011) (4)
- Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency. (2020) (4)
- Efficient capturing and sensitive detection of hepatitis A virus from solid foods (green onion, strawberry, and mussel) using protamine-coated iron oxide (Fe3O4) magnetic nanoparticles and real-time RT-PCR. (2022) (4)
- Role of cations in the catalysis of thermostable pectinmethylesterase extracted from Marsh grapefruit pulp. (2000) (3)
- Real Time Monitoring of Interactions in Oil-in-Water Emulsions : Diffusing Wave and Ultrasonic Spectroscopy (2009) (3)
- Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate (2011) (3)
- Downregulation of Salmonella Virulence Gene Expression During Invasion of Epithelial Cells Treated with Lactococcus lactis subsp. cremoris JFR1 Requires OppA (2019) (3)
- Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration. (2020) (3)
- Time-dependent aggregation of casein micelle concentrates. (2020) (3)
- Manufacture of Milk and Whey Products: Caseins, Caseinates and Micellar Casein (2020) (3)
- Sustainable food and dairy security (2013) (2)
- New opportunities for sustainable bioplastic development: Tailorable polymorphic and three-phase crystallization of stereocomplex polylactide by layered double hydroxide. (2022) (2)
- 8 Protein-Protein Interactions in Food (2006) (2)
- Legumes in a sustainable healthy diet: (How) to be or not to be, that is the question (2022) (2)
- Whey protein aggregation studies by ultrasonic spectroscopy (2005) (2)
- A model on an absolute scale for the small-angle X-ray scattering from bovine casein micelles. (2022) (1)
- Advanced Dairy Chemistry. Volume 1. Dairy Proteins: P.F. Fox and P.L.H. McSweeney, Kluwer Academic/Plenum Publishers, 2003 (2004) (1)
- Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources. (2022) (1)
- Effect of UV irradiation on the properties of whey protein solutions treated using a novel UV light reactor (2011) (1)
- Isolates from industrial buttermilk (2018) (1)
- Multi-Angle Light Scattering Estimation of Pectin Molecular Weight and the Effect of Homogenization (2000) (1)
- Selenized milk casein in the diet of BALB/c nude mice reduces growth of intramammary MCF-7 tumors (2013) (1)
- Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system (2022) (1)
- Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions (2021) (1)
- Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration (2022) (1)
- WITHDRAWN: Production and functional properties of micellar casein/k-carrageenan aggregates (2007) (0)
- Structural and colloidal changes of casein micelles induced by membrane concentration and their dependence on the milieu exchange conditions (2023) (0)
- A Model for monitoring customer satisfaction in healthcare when the patient is a child (2006) (0)
- Renneting properties of milk containing high molecular weight oat β – glucan (2010) (0)
- A new method for accurately measuring the amount of inulin in dairy products (2012) (0)
- Visual Exploration of Rheological Test Results from Soft Materials (2022) (0)
- Changes in the physicochemical properties of rapeseed‐derived protein complexes during enzyme‐assisted wet milling (2023) (0)
- The use of advanced spectroscopic techniques to understand texture in dairy foods. (2014) (0)
- 0397 Genetic correlations between predicted milk fatty acids and milk production traits in Canadian Holsteins (2016) (0)
- Breeding and Genetics: Application and methods—Dairy II (2015) (0)
- Pasteurization affects aggregation of acidified milk dispersions and pectin (2006) (0)
- Fractionated Dairy Cow Milk β‐Casein Modulates Jejunal Alkaline Phosphatase Activity Kinetics in Neonatal Piglets Liquid Formulas (2017) (0)
- Food Nanotechnology Applications to the Beverage Industry (2019) (0)
- 0704 Thermal stability of microfiltered and ultrafiltered retentates. (2016) (0)
- INFOGEST static in vitro simulation of 1 gastrointestinal food digestion 2 3 (2019) (0)
- A NOVEL LIGHT SCATTERING SETUP TO FOLLOW SHEAR INDUCED DESTABILIZATION OF COLLOIDAL PARTICLES in situ USING SIMULTANEOUSLY DIFFUSING WAVE SPECTROSCOPY AND RHEOLOGY (2014) (0)
- Dairy Foods: On the Road from Analysis and Discovery of Functional Milk Bioactives to New Products and Health Outcomes (2007) (0)
- Probing Protein Conformation Changes in Food Nanostructure (2010) (0)
- Development of fermented dairy products with added bio-value (2015) (0)
- 0396 Genetic variation of predicted milk fatty acids groups in Canadian Holsteins. (2016) (0)
- Processing plant proteins colloidal structures (2022) (0)
- Rheological properties of whey protein dispersions in the presence of exopolysaccharides from Lactococcus lactis spp. cremoris. (2007) (0)
- Rethinking packaging for circular and sustainable food supply chains of the future. (2023) (0)
- Abstract Submitted for the TSF10 Meeting of The American Physical Society Probing Protein Conformation Changes in Food Nanostructure (2012) (0)
- Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions (2022) (0)
- INFOGEST static in vitro simulation of gastrointestinal food digestion (2019) (0)
- Effects of Shearing on the Phase Diagram and Rheolpgical Behaviour of an Aqueous whey Protein Isolate-κ-Carrageenan Mixture (2008) (0)
- Probing Protein Conformations at the Oil-water Interface Us-ing Single-Molecule Force Spectroscopy (2012) (0)
- Dairy foods division: Advances in dairy microbiology (2016) (0)
- JENNIFER RACHEL WEST Segmentation of Tomato Consumers by Preferences in Flavor Acceptability (Under the Direction of ROBERT L. SHEWFELT) Tomatoes are among the major produce items eliciting greatest consumer dissatisfaction, primarily attributed to flavor. Providing specific consumer segments with i (2000) (0)
- 462 Fractionated dairy cow milk β-Casein enhances affinity of the jejunal alkaline phosphatase for hydrolyzing ATP in piglets fed liquid formulas. (2017) (0)
- 0705 Effect of milk protein composition on in vivo gastric digestion of a model infant formula. (2016) (0)
- Rapid Detection of Hepatitis A Virus in Foods Using a Bioluminescent Assay in Real-Time (BART) and Reverse Transcription Loop-Mediated Isothermal Amplification (RT-LAMP) Technology (2023) (0)
- Effect of Thermal and Pulsed Electrical Fields Processing on the Antiproliferative Activity of the Milk Fat Globule Membrane on Colon Carcinoma Cells (2013) (0)
- Stability and viscoelastic properties of mixed lupin-whey protein at oil-water interfaces depend on mixing sequence (2023) (0)
- Sustainable food packaging: An updated definition following a holistic approach (2023) (0)
- Conformation of Beta-Lactoglobulin at an Oil/Water Interface as Determined From Single-Molecule Force Spectroscopy (2009) (0)
- Influence of Process Conditions on Enzyme Assisted Aqueous Extraction of Protein from Whole Rapeseed Using Pectinase (2021) (0)
- Molecular structures of high- and low-methoxy water-soluble polysaccharides derived from peas and their functions for stabilizing milk proteins under acidic conditions. (2023) (0)
- Diffusing Wave Spectroscopy Studies of Rennet-Induced Gelation of Milk in the Presence of Pectin (2008) (0)
- Effect of Thermal and Pulsed Electrical Fields Processing on the Antiproliferative Activity of the Milk Fat Globule Membrane on Colon Carcinoma Cells (2013) (0)
- How does flaxseed gum ( de ) stabilize an oil-in-water emulsion at neutral or acidic pH ? A review (2009) (0)
- Effects of the amount and type of fatty acid on the in-vitro starch digestibility and expected glycemic index of millet starch. (2013) (0)
- A comparative investigation of seed storage protein fractions: The synergistic impact of molecular properties and composition on anisotropic structuring (2022) (0)
- Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionality. (2023) (0)
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