Giovanni Barone
Adjunkt
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
- 2023
- Udgivet
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Genet, B. M. L., Molina, G. E. S., Wätjen, A. P., Barone, Giovanni, Albersten, K., Ahrné, Lilia, Hansen, E. B. & Bang-Berthelsen, C. H., 2023, I: Fermentation. 9, 7, 17 s., 667.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
Influence of ionic strength and temperature on mineral and protein partitioning of skim milk
Barone, Giovanni, Cirrincione, F., Jiang, Yuan, Rauh, V., Lillevang, S. K., Caboni, M. F., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2023, I: International Dairy Journal. 147, 7 s., 105764.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Laursen, Anne Katrine, Czaja, Tomasz Pawel, Rovers, T. A. M., Ipsen, Richard, Barone, Giovanni & Ahrné, Lilia, 2023, I: International Dairy Journal. 141, 10 s., 105611.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 2022
- Udgivet
Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein-based nutritional beverage products: A review
Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., mar. 2022, I: Comprehensive Reviews in Food Science and Food Safety. 21, 2, s. 1254-1274 21 s.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Alonso-Miravalles, L., Barone, Giovanni, Waldron, D., Bez, J., Joehnke, M. S., Petersen, Iben Lykke, Zannini, E., Arendt, E. K. & O'Mahony, J. A., 2022, I: Journal of the Science of Food and Agriculture. 102, 12, s. 5044-5054Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 2021
- Udgivet
Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts
Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., jun. 2021, I: International Dairy Journal. 117, 104951.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Physicochemical and bulk handling properties of micronised calcium salts and their application in calcium fortification of whey protein-based solutions
Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., mar. 2021, I: Journal of Food Engineering. 292, 110213.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Barone, Giovanni, Yazdi, S. R., Lillevang, S. K. & Ahrné, Lilia, 2021, I: Comprehensive Reviews in Food Science and Food Safety. 20, 6, s. 5616-5640Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- 2020
- Udgivet
Physical and colloidal stability of conventional and micronised calcium citrate ingredient powders in the formulation of infant nutritional products
France, T. C., Barone, Giovanni, O'Regan, J., Kelly, A. L. & O'Mahony, J. A., okt. 2020, I: Colloids and Surfaces B: Biointerfaces. 194, 111125.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin
Barone, Giovanni, Moloney, C., O'Regan, J., Kelly, A. L. & O'Mahony, J. A., sep. 2020, I: Journal of Food Composition and Analysis. 92, 103546.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 249146550
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The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
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Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet -
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Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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