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Bogdan Zisu

Showing results (1-10 of 17) with videos related to

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The Journal of Dairy Research|September 8, 2016
Novel trends in engineered milk productsJayani Chandrapala, Bogdan Zisu
Food Chemistry|November 9, 2019
Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteinsMayumi Silva, Bogdan Zisu, Jayani Chandrapala
Ultrasonics Sonochemistry|August 21, 2018
Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratiosMayumi Silva, Bogdan Zisu, Jayani Chandrapala
Ultrasonics Sonochemistry|January 18, 2020
Application of high-frequency ultrasound standing waves for the recovery of lipids from high-fat dairy effluentGeethu Gopinatha Kurup, Benu Adhikari, Bogdan Zisu
The Journal of Dairy Research|January 19, 2013
Influence of ultrasound on chemically induced gelation of micellar casein systemsJayani Chandrapala, Bogdan Zisu, Sandra Kentish, et al.
Ultrasonics Sonochemistry|December 2, 2009
Ultrasonic processing of dairy systems in large scale reactorsBogdan Zisu, Raman Bhaskaracharya, Sandra Kentish, et al.
Ultrasonics Sonochemistry|September 27, 2019
Effect of low-frequency ultrasound on the particle size, solubility and surface charge of reconstituted sodium caseinateBilly Lo, Elisabeth Gorczyca, Stefan Kasapis, et al.
Food Chemistry|June 2, 2019
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adductsLoc Bao Pham, Bo Wang, Bogdan Zisu, et al.
The Journal of Dairy Research|December 23, 2020
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products - a reviewAnh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu, et al.
Ultrasonics Sonochemistry|January 26, 2011
Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrateJayani Chandrapala, Bogdan Zisu, Martin Palmer, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
The Journal of Dairy Research|September 8, 2016
Novel trends in engineered milk productsJayani Chandrapala, Bogdan Zisu
Food Chemistry|November 9, 2019
Interfacial and emulsification properties of sono-emulsified grape seed oil emulsions stabilized with milk proteinsMayumi Silva, Bogdan Zisu, Jayani Chandrapala
Ultrasonics Sonochemistry|August 21, 2018
Influence of low-frequency ultrasound on the physico-chemical and structural characteristics of milk systems with varying casein to whey protein ratiosMayumi Silva, Bogdan Zisu, Jayani Chandrapala
Ultrasonics Sonochemistry|January 18, 2020
Application of high-frequency ultrasound standing waves for the recovery of lipids from high-fat dairy effluentGeethu Gopinatha Kurup, Benu Adhikari, Bogdan Zisu
The Journal of Dairy Research|January 19, 2013
Influence of ultrasound on chemically induced gelation of micellar casein systemsJayani Chandrapala, Bogdan Zisu, Sandra Kentish, et al.
Ultrasonics Sonochemistry|December 2, 2009
Ultrasonic processing of dairy systems in large scale reactorsBogdan Zisu, Raman Bhaskaracharya, Sandra Kentish, et al.
Ultrasonics Sonochemistry|September 27, 2019
Effect of low-frequency ultrasound on the particle size, solubility and surface charge of reconstituted sodium caseinateBilly Lo, Elisabeth Gorczyca, Stefan Kasapis, et al.
Food Chemistry|June 2, 2019
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adductsLoc Bao Pham, Bo Wang, Bogdan Zisu, et al.
The Journal of Dairy Research|December 23, 2020
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products - a reviewAnh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu, et al.
Ultrasonics Sonochemistry|January 26, 2011
Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrateJayani Chandrapala, Bogdan Zisu, Martin Palmer, et al.
Pageof 2