المؤلفون: Geethu Gopinatha Kurup, Benu Adhikari, Bogdan Zisu

المصدر: Water Resources and Industry, Vol 22, Iss , Pp - (2019)

مصطلحات موضوعية: Management. Industrial management, HD28-70

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2212371719300290; https://doaj.org/toc/2212-3717

URL الوصول: https://doaj.org/article/796b1f2ad1cd407cb92dd0cb4f3865d1

المؤلفون: AKM Masum, Bogdan Zisu, Mary Ann Augustin, Christine Maree Oliver

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e52549784d9c8e939edb15a42fa6d88c
https://doi.org/10.1016/b978-0-12-821683-5.00029-7

المؤلفون: Jayani Chandrapala, Juhi Saxena, Bogdan Zisu, Benu Adhikari, Thom Huppertz, Robert Brkljaca

المصدر: Food Reviews International, 39(2), 772-786
Food Reviews International 39 (2023) 2

مصطلحات موضوعية: Surface free fat, 030309 nutrition & dietetics, Fat content, General Chemical Engineering, Maillard browning, 03 medical and health sciences, symbols.namesake, chemistry.chemical_compound, 0404 agricultural biotechnology, Food science, Lactose, lactose crystallisation, 0303 health sciences, Chemistry, 04 agricultural and veterinary sciences, Carbohydrate, 040401 food science, caking, Maillard reaction, Caking, Food Quality and Design, Infant formula, symbols, Composition (visual arts), Food Science

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf7a2dd9fca94b4a2ea4501d9bf5367f
https://research.wur.nl/en/publications/influence-of-lactose-on-the-physicochemical-properties-and-stabil

المؤلفون: Erin Akinci, Mary Ann Augustin, Cory J. Berkland, Thorsten Brandau, Keith R. Cadwallader, Douglas A. Dale, Levente L. Diosady, Joseph D. Donovan, Nathan H. Dormer, Karin Nordström Dyvelkov, Charles Frey, Anilkumar G. Gaonkar, Verónica Paula Dueik González, Christopher M. Gregson, Nikhil Gupta, Moti Harel, Jenni Harrington, Derek Holthaus, Jennifer Howell, Michael Jacob, Irwin C. Jacobs, Vaios T. Karathanos, Spyros J. Konteles, Kiruba Krishnaswamy, Soo-Yeun Lee, Youngsoo Lee, Jason Z. Li, Yao Olive Li, Loong-Tak Lim, Tony Listro, Yanjun Liu, AKM Masum, Mason Mendenhall, Yang Meng, Marc A. Meyers, Zahra Mirafzali, Oluwasegun Modupe, Hayden Munt, Christine Maree Oliver, Jakob Sloth Overgaard, James Oxley, Efstathia I. Paramera, Søren Juhl Pedersen, Scott Peters, Gary Reineccius, Xiang Ren, Martin Schaefer, Juveria Siddiqui, Matthew Sillick, Milind Singh, Robert Sobel, Chin-Ping Su, Xueqian Su, Joseph P. Szczap, Lindsey C. Szymczak, Karim Tallua, Qiong Tang, Courtney S. Thompson, Farah Toublan, Niraj Vasisht, Ronald Versic, Yanwen Wangn, Wenzhong Wu, Tianyou Xu, Yun Yin, Wei Zhang, Bogdan Zisu

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::15645353a637d4892583ce77440d9f0c
https://doi.org/10.1016/b978-0-12-821683-5.00040-6

المؤلفون: Bogdan Zisu, Arissara Phosanam, Jayani Chandrapala, Benu Adhikari

المصدر: Drying Technology. 39:1529-1553

مصطلحات موضوعية: 0404 agricultural biotechnology, 020401 chemical engineering, Chemistry, General Chemical Engineering, Food products, Browning, 04 agricultural and veterinary sciences, 02 engineering and technology, Food science, 0204 chemical engineering, Physical and Theoretical Chemistry, 040401 food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::eeb065074ceda391921f2c0b99d6728b
https://doi.org/10.1080/07373937.2021.1910955

المؤلفون: Daniel Cozzolino, Anh Thi Hong Bui, Jayani Chandrapala, Bogdan Zisu

المصدر: Food and Bioprocess Technology. 14:1169-1183

مصطلحات موضوعية: 0106 biological sciences, Whey protein, Process Chemistry and Technology, Sonication, Ethyl acetate, 04 agricultural and veterinary sciences, Protein degradation, Mass spectrometry, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, Low frequency ultrasound, chemistry.chemical_compound, 0404 agricultural biotechnology, Lipid oxidation, chemistry, 010608 biotechnology, Food science, Safety, Risk, Reliability and Quality, Food Science, Hexanol

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::77905e4693086972899a85009965301c
https://doi.org/10.1007/s11947-021-02619-w

المؤلفون: Jayani Chandrapala, Daniel Cozzolino, Anh Thi Hong Bui, Bogdan Zisu

المصدر: International Journal of Food Science & Technology. 56:3948-3959

مصطلحات موضوعية: chemistry.chemical_classification, Taste, business.industry, Sonication, Ultrasound, Fatty acid, Protein degradation, Industrial and Manufacturing Engineering, Low frequency ultrasound, chemistry, Lipid oxidation, Casein, Food science, business, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6a4280db4814c58084a12069ca4d4def
https://doi.org/10.1111/ijfs.15012

المؤلفون: Jayani Chandrapala, Mayumi Silva, Bogdan Zisu

المصدر: International Journal of Food Science & Technology. 56:897-908

مصطلحات موضوعية: Primary (chemistry), food.ingredient, Chemistry, business.industry, High intensity, Ultrasound, Industrial and Manufacturing Engineering, Grape seed oil, food, Casein, Oil water, Food science, business, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1e61e3375ae749abc8e1cab07cff5c06
https://doi.org/10.1111/ijfs.14737

المؤلفون: Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu

المصدر: Drying Technology, 39(15), 2119-2129
Drying Technology 39 (2021) 15

مصطلحات موضوعية: Chemistry, General Chemical Engineering, fungi, Infant formula powders, food and beverages, Milk formula, lactose crystallinity, Shelf life, caking, Food Quality and Design, fluids and secretions, Caking, Product (mathematics), surface morphology, Composition (visual arts), Food science, Physical and Theoretical Chemistry, surface fat

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1afadb30e15766afee90795ec618898b
https://doi.org/10.1080/07373937.2020.1755978

المؤلفون: Arissara Phosanam, Janage Chandrapala, Thom Huppertz, Benu Adhikari, Bogdan Zisu

مصطلحات موضوعية: Food packaging, preservation and processing, Food engineering, Casein, caking, crystallinity, glass transition, surface composition, whey protein

Relation: 10779/rmit.27539022.v1; https://figshare.com/articles/journal_contribution/Changes_in_physicochemical_and_surface_characteristics_in_milk_protein_powders_during_storage/27539022

الاتاحة: https://figshare.com/articles/journal_contribution/Changes_in_physicochemical_and_surface_characteristics_in_milk_protein_powders_during_storage/27539022

المؤلفون: Thom Huppertz, Bogdan Zisu, Benu Adhikari, Jayani Chandrapala, Arissara Phosanam

المصدر: Drying Technology 40 (2022) 3
Drying Technology, 40(3), 638-652

مصطلحات موضوعية: Whey protein, animal structures, General Chemical Engineering, Sodium, Casein, chemistry.chemical_element, 02 engineering and technology, Whey protein isolate, Crystallinity, fluids and secretions, 0404 agricultural biotechnology, 020401 chemical engineering, glass transition, Food science, 0204 chemical engineering, Physical and Theoretical Chemistry, crystallinity, biology, Chemistry, digestive, oral, and skin physiology, food and beverages, surface composition, 04 agricultural and veterinary sciences, Calcium caseinate, whey protein, 040401 food science, caking, Caking, Food Quality and Design, biology.protein, Glass transition

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dafb9ff6d016454ab2fc166285bec6a
https://research.wur.nl/en/publications/changes-in-physicochemical-and-surface-characteristics-in-milk-pr

المؤلفون: A.K.M. Masum, Juhi Saxena, Bogdan Zisu

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a76fe0bcb83a9869311c3b55e69f9bf8
https://doi.org/10.1016/b978-0-12-821292-9.00022-4

المؤلفون: Refat Al-Shannaq, Simon Allen, C. Anandharamakrishnan, Vitus A. Apalangya, Ingrid Appelqvist, Dimitrios Argyropoulos, Amar Auckaili, Serafim Bakalis, Bhesh Bhandari, Katherine Blackshaw, Paulomi (Polly) Burey, C. Charette, Junlae Cho, Ashim Datta, Hester De Wet, Fariba Dehghani, Christopher J. Doona, M. Azad Emin, Christos Emmanoulidis, Ferruh Erdoğdu, Mohammed Farid, F.E. Feeherry, E. Forster, Raj Gaire, R. García-Flores, Dimitrios Gerogiorgis, Jacopo E. Giaretta, Michel Havet, Dennis R. Heldman, Andreas Helwig, Filip Janakievski, Piyush Kumar Jha, J. Johnston, P. Johnstone, Pablo Juliano, Soojin Jun, Fanbin Kong, Nooshin Koolaji, K. Kustin, Alain Le-Bail, M. Maria Leena, Lilly Lim-Camacho, Yvan Llave, Myriam Loeffler, Amy Logan, Francesco Marra, Slaven Marusic, A.K.M. Masum, J.A. Moses, Sina Naficy, Long H. Nguyen, Bart Nicolai, Keshavan Niranjan, Farshad Oveissi, Colm O’Donnell, Sunil K. Panchal, Janet L. Paterson, Ronil J. Rath, José I. Reyes-De-Corcuera, Olivier Rouaud, Shyam S. Sablani, K.P. Sandeep, Periaswamy Sivagnanam Saravana, Fabrizio Sarghini, Juhi Saxena, Aaron Schindeler, D. Scotland, Cordelia Selomulya, Zahra Shahrbabaki, S. Shanthamma, A. Shen, Josip Simunovic, Chandrashekhar R. Sonar, Juming Tang, Netsanet Shiferaw Terefe, Brijesh Tiwari, Viruja Ummat, Peter Valtchev, Pieter Verboven, Olivier Vitrac, Shaojin Wang, Yong Wang, Bo Wang, Peter Watkins, T. White, Jiadai Wu, D. Yi, Jimmy Yun, Bogdan Zisu, Maarten van der Kamp

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ee774aebc6c6391b6fa9b605287333dd
https://doi.org/10.1016/b978-0-12-821292-9.00080-7

المؤلفون: Benu Adhikari, Loc Bao Pham, Bo Wang, Bogdan Zisu

المصدر: Food Hydrocolloids. 94:20-29

مصطلحات موضوعية: Antioxidant, 010304 chemical physics, Chemistry, General Chemical Engineering, medicine.medical_treatment, Diffusion, Charge density, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 01 natural sciences, Surface tension, chemistry.chemical_compound, 0404 agricultural biotechnology, Chemical engineering, 0103 physical sciences, Emulsion, medicine, Hydroxytyrosol, Surface charge, Solubility, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2e5d426804b41ce9133eaebd7641de8c
https://doi.org/10.1016/j.foodhyd.2019.03.007

المؤلفون: Bogdan Zisu, A. K. M. Masum, Benu Adhikari, Jayani Chandrapala, Thom Huppertz

المصدر: Journal of Food Engineering. 254:34-41

مصطلحات موضوعية: food and beverages, 04 agricultural and veterinary sciences, Apparent viscosity, Maltodextrin, 040401 food science, 03 medical and health sciences, chemistry.chemical_compound, Crystallinity, 0404 agricultural biotechnology, 0302 clinical medicine, chemistry, Spray drying, Emulsion, 030221 ophthalmology & optometry, Zeta potential, Particle size, Food science, Lactose, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9311c48240ece20d246b705ff8c9d779
https://doi.org/10.1016/j.jfoodeng.2019.02.023

المؤلفون: Bao Loc Pham, Bo Wang, Bogdan Zisu, Tuyen Truong, Benu Adhikari

مصطلحات موضوعية: Food chemistry and food sensory science, Food technology, Food sciences not elsewhere classified, Complex coacervate, Flaxseed oil, Flaxseed polyphenols, Hydroxytyrosol, In-vitro digestion, Microencapsualtion

Relation: 10779/rmit.27550611.v1

الاتاحة: https://figshare.com/articles/journal_contribution/In-vitro_digestion_of_flaxseed_oil_encapsulated_in_phenolic_compound_adducted_flaxseed_protein_isolate-flaxseed_gum_complex_coacervates/27550611

المؤلفون: Thi Hong Anh Bui, Daniel Cozzolino, Bogdan Zisu, Janage Chandrapala

مصطلحات موضوعية: Agricultural biotechnology diagnostics (incl. biosensors), Fat, Milk proteins, Ratio of casein to whey, Ultrasound, Volatile compounds

Relation: 10779/rmit.27546921.v1; https://figshare.com/articles/journal_contribution/The_generation_of_volatiles_in_model_systems_containing_varying_casein_to_whey_protein_ratios_as_affected_by_low_frequency_ultrasound/27546921

الاتاحة: https://figshare.com/articles/journal_contribution/The_generation_of_volatiles_in_model_systems_containing_varying_casein_to_whey_protein_ratios_as_affected_by_low_frequency_ultrasound/27546921

المؤلفون: Arissara Phosanam, Jayani Chandrapala, Bogdan Zisu, Benu Adhikari

مصطلحات موضوعية: Chemical engineering not elsewhere classified, Dairy ingredients, browning, crystallization and caking, powders, storage parameters, surface composition

Relation: 10779/rmit.27544770.v1; https://figshare.com/articles/journal_contribution/Storage_stability_of_powdered_dairy_ingredients_a_review/27544770

الاتاحة: https://figshare.com/articles/journal_contribution/Storage_stability_of_powdered_dairy_ingredients_a_review/27544770

المؤلفون: Thi Hong Anh Bui, Daniel Cozzolino, Bogdan Zisu, Janage Chandrapala

مصطلحات موضوعية: Food chemistry and food sensory science, Food technology, Casein, PCA, fatty acid, lipid oxidation, milk protein, ultrasound, volatile compound

Relation: 10779/rmit.27543201.v1

الاتاحة: https://figshare.com/articles/journal_contribution/The_production_of_volatile_compounds_in_model_casein_systems_with_varying_fat_levels_as_affected_by_low-frequency_ultrasound/27543201

المؤلفون: Thi Hong Anh Bui, Daniel Cozzolino, Bogdan Zisu, Janage Chandrapala

مصطلحات موضوعية: Agricultural biotechnology diagnostics (incl. biosensors), Fat, Fatty acids, Milk, Oxidation, Volatile, Whey protein

Relation: 10779/rmit.27542163.v1; https://figshare.com/articles/journal_contribution/Influence_of_Fat_Concentration_on_the_Volatile_Production_in_Model_Whey_Protein_Systems_as_Affected_by_Low_Frequency_Ultrasound/27542163

الاتاحة: https://figshare.com/articles/journal_contribution/Influence_of_Fat_Concentration_on_the_Volatile_Production_in_Model_Whey_Protein_Systems_as_Affected_by_Low_Frequency_Ultrasound/27542163