- Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin(2021)
Authors: Arima Diah Setiowati, Lorenz De Neve, Qurrotul A'yun, Paul Van der Meeren
- Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk(2021)
Authors: Jianfeng Wu, Hao Li, Qurrotul A'yun, Paul Van der Meeren
Pages: 287 - 296
- Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions(2021)
Authors: Jianfeng Wu, Simin Chen, Qurrotul A'yun, Paul Van der Meeren
- Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions(2020)
Authors: Qurrotul A'yun, Paolo Demicheli, Lorenz De Neve, Jianfeng Wu, Mathieu Balcaen, Arima Diah Setiowati, José Martins, Paul Van der Meeren
- Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions(2020)
Authors: Qurrotul A'yun, Istna Nafi Azzahrani, Arne Huyst, Lorenz De Neve, José Martins, Chusnul Hidayat, Paul Van der Meeren
- Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques(2019)
Authors: Maryam Nikbakht Nasrabadi, Jianfeng Wu, Qurrotul A'yun, Paul Van der Meeren
Pages: 1 - 11