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E John Birch

Showing results (1-10 of 11) with videos related to

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International Journal of Food Sciences and Nutrition|June 11, 2016
The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking processAli Rashidinejad, E John Birch, David W Everett
Food Chemistry|January 19, 2016
Interactions between milk fat globules and green tea catechinsAli Rashidinejad, E John Birch, David W Everett
Antioxidants (Basel, Switzerland)|September 14, 2016
Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro DigestionAli Rashidinejad, E John Birch, David W Everett
Food & Function|July 5, 2016
A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestionAli Rashidinejad, E John Birch, David W Everett
Food Research International (Ottawa, Ont.)|April 20, 2019
Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsionChia Chun Loi, Graham T Eyres, E John Birch
Food Chemistry|August 21, 2016
Effect of extraction method on functional properties of flaxseed protein concentratesMina Tirgar, Patrick Silcock, Alan Carne, et al.
Food Chemistry|March 18, 2014
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheeseAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Critical Reviews in Food Science and Nutrition|October 31, 2015
Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant propertiesAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Foods (Basel, Switzerland)|September 9, 2020
Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water EmulsionChia Chun Loi, Graham T Eyres, Patrick Silcock, et al.
Meat Science|January 17, 2016
Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscleTanyaradzwa E Mungure, Alaa El-Din A Bekhit, E John Birch, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
International Journal of Food Sciences and Nutrition|June 11, 2016
The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking processAli Rashidinejad, E John Birch, David W Everett
Food Chemistry|January 19, 2016
Interactions between milk fat globules and green tea catechinsAli Rashidinejad, E John Birch, David W Everett
Antioxidants (Basel, Switzerland)|September 14, 2016
Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro DigestionAli Rashidinejad, E John Birch, David W Everett
Food & Function|July 5, 2016
A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestionAli Rashidinejad, E John Birch, David W Everett
Food Research International (Ottawa, Ont.)|April 20, 2019
Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsionChia Chun Loi, Graham T Eyres, E John Birch
Food Chemistry|August 21, 2016
Effect of extraction method on functional properties of flaxseed protein concentratesMina Tirgar, Patrick Silcock, Alan Carne, et al.
Food Chemistry|March 18, 2014
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheeseAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Critical Reviews in Food Science and Nutrition|October 31, 2015
Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant propertiesAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Foods (Basel, Switzerland)|September 9, 2020
Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water EmulsionChia Chun Loi, Graham T Eyres, Patrick Silcock, et al.
Meat Science|January 17, 2016
Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscleTanyaradzwa E Mungure, Alaa El-Din A Bekhit, E John Birch, et al.
Pageof 2