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Jayani Chandrapala

Showing results (11-20 of 57) with videos related to

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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
Foods (Basel, Switzerland)|August 27, 2021
Casein Micelles as an Emerging Delivery System for Bioactive Food ComponentsUzma Sadiq, Harsharn Gill, 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
Foods (Basel, Switzerland)|May 13, 2026
Milk and Dairy Products: Exploring Production, Processing, and Quality ControlChristopher Pillidge, Jayani Chandrapala, Mayumi Silva
Foods (Basel, Switzerland)|June 10, 2023
Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine MilkCarolyn T Mejares, Jayani Chandrapala, Thom Huppertz
Ultrasonics Sonochemistry|February 22, 2012
Ultrasonics in food processingJayani Chandrapala, Christine Oliver, Sandra Kentish, et al.
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.
The Journal of Dairy Research|April 5, 2014
Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonicationJayani Chandrapala, Don Bui, Sandra Kentish, et al.
Foods (Basel, Switzerland)|December 23, 2023
Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled ShearingAnushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, et al.
Foods (Basel, Switzerland)|January 23, 2024
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled ShearingAnushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, et al.
Pageof 6

Showing results (11-20 of 57) with videos related to

Sort By:
Pageof 6
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
Foods (Basel, Switzerland)|August 27, 2021
Casein Micelles as an Emerging Delivery System for Bioactive Food ComponentsUzma Sadiq, Harsharn Gill, 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
Foods (Basel, Switzerland)|May 13, 2026
Milk and Dairy Products: Exploring Production, Processing, and Quality ControlChristopher Pillidge, Jayani Chandrapala, Mayumi Silva
Foods (Basel, Switzerland)|June 10, 2023
Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine MilkCarolyn T Mejares, Jayani Chandrapala, Thom Huppertz
Ultrasonics Sonochemistry|February 22, 2012
Ultrasonics in food processingJayani Chandrapala, Christine Oliver, Sandra Kentish, et al.
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.
The Journal of Dairy Research|April 5, 2014
Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonicationJayani Chandrapala, Don Bui, Sandra Kentish, et al.
Foods (Basel, Switzerland)|December 23, 2023
Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled ShearingAnushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, et al.
Foods (Basel, Switzerland)|January 23, 2024
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled ShearingAnushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, et al.
Pageof 6