Giovanni Barone
Assistant Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-9740-1035
1 - 2 out of 2Page size: 100
- 2022
- Published
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, In: Comprehensive Reviews in Food Science and Food Safety. 21, 2, p. 1254-1274 21 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
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, In: Journal of the Science of Food and Agriculture. 102, 12, p. 5044-5054Research output: Contribution to journal › Journal article › Research › peer-review
ID: 249146550
Most downloads
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39
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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
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
25
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Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Research output: Contribution to journal › Review › Research › peer-review
Published -
22
downloads
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Research output: Contribution to journal › Journal article › Research › peer-review
Published