Hasil Pencarian - Todor Vasiljevic

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  1. 1
    Production of Exopolysaccharides by Strains of Streptococcus thermophilus

    Production of Exopolysaccharides by Strains of Streptococcus thermophilus oleh UMI PURWANDARI, TODOR VASILJEVIC

    Diterbitkan 2010-05-01
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  2. 2
    Insulin Inclusion into a Tragacanth Hydrogel: An Oral Delivery System for Insulin

    Insulin Inclusion into a Tragacanth Hydrogel: An Oral Delivery System for Insulin oleh Mokhamad Nur, Todor Vasiljevic

    Diterbitkan 2018-01-01
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  3. 3
    Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk

    Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk oleh Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz

    Diterbitkan 2024-05-01
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  4. 4
    Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies

    Unravelling Conformational Aspects of Milk Protein Structure—Contributions from Nuclear Magnetic Resonance Studies oleh Tatijana Markoska, Todor Vasiljevic, Thom Huppertz

    Diterbitkan 2020-08-01
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  5. 5
    Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk

    Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk oleh Tatijana Markoska, Thom Huppertz, Todor Vasiljevic

    Diterbitkan 2021-01-01
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  6. 6
    Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk

    Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk oleh Tatijana Markoska, Thom Huppertz, Todor Vasiljevic

    Diterbitkan 2021-01-01
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  7. 7
    Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate

    Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate oleh Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz

    Diterbitkan 2023-09-01
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  8. 8
    Milk Protein Hydrolysis by Actinidin—Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain

    Milk Protein Hydrolysis by Actinidin—Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain oleh Surjit Kaur, Todor Vasiljevic, Thom Huppertz

    Diterbitkan 2023-11-01
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  9. 9
    Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose

    Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose oleh Rangani Wijayasinghe, Todor Vasiljevic, Jayani Chandrapala

    Diterbitkan 2023-12-01
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  10. 10
    Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates

    Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates oleh Surjit Kaur, Todor Vasiljevic, Thom Huppertz

    Diterbitkan 2023-10-01
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  11. 11
    Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing

    Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing oleh Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic

    Diterbitkan 2024-01-01
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  12. 12
    Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing

    Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing oleh Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic

    Diterbitkan 2023-12-01
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  13. 13
    Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions

    Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions oleh Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic

    Diterbitkan 2024-05-01
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  14. 14
    Structural Changes of β-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics

    Structural Changes of β-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics oleh Tatijana Markoska, Davor Daniloski, Todor Vasiljevic, Thom Huppertz

    Diterbitkan 2021-12-01
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  15. 15
    Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content

    Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content oleh Elaheh Ahmadi, Tatijana Markoska, Thom Huppertz, Todor Vasiljevic

    Diterbitkan 2024-01-01
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  16. 16
    What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products?

    What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products? oleh Davor Daniloski, Noel A. McCarthy, Thom Huppertz, Todor Vasiljevic

    Diterbitkan 2022-01-01
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  17. 17
    Immunomodulatory effects of Streptococcus thermophilus on U937 monocyte cell cultures

    Immunomodulatory effects of Streptococcus thermophilus on U937 monocyte cell cultures oleh Narges Dargahi, Joshua Johnson, Osaana Donkor, Todor Vasiljevic, Vasso Apostolopoulos

    Diterbitkan 2018-10-01
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  18. 18
    Performance of a Two-Stage Membrane System for Bromelain Separation from Pineapple Waste Mixture as Impacted by Enzymatic Pretreatment and Diafiltration

    Performance of a Two-Stage Membrane System for Bromelain Separation from Pineapple Waste Mixture as Impacted by Enzymatic Pretreatment and Diafiltration oleh Mohd Zuhair Mohd Nor, Lata Ramchandran, Mikel Duke, Todor Vasiljevic

    Diterbitkan 2018-01-01
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  19. 19
    Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties

    Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties oleh Abraham Majak Gut, Todor Vasiljevic, Thomas Yeager, Osaana N. Donkor

    Diterbitkan 2019-07-01
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  20. 20
    Direct Contact Membrane Distillation of Dairy Process Streams

    Direct Contact Membrane Distillation of Dairy Process Streams oleh Mike Weeks, Mikel Duke, Nohemi Quispe-Chavez, Elankovan Ponnampalam, Peter Sanciolo, Todor Vasiljevic, Angela Hausmann

    Diterbitkan 2011-01-01
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