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Food & Function|January 13, 2018
Isoenergic modification of whey protein structure by denaturation and crosslinking using transglutaminaseEmil G P Stender, Glykeria Koutina, Kristoffer Almdal, et al.
Food Chemistry. Molecular Sciences|September 27, 2022
Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particlesMikkel Madsen, Sanaullah Khan, Sonja Kunstmann, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
In situ SAXS study of non-fat milk model systems during heat treatment and acidificationRuifen Li, Tanja Christine Jæger, Tijs A M Rovers, et al.
International Journal of Biological Macromolecules|January 14, 2018
Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugationSanaullah Khan, Johnny Birch, Marie-Rose Van Calsteren, et al.
Biomacromolecules|January 3, 2017
Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLSSanaullah Khan, Johnny Birch, Pernille Harris, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gelsAnne Katrine Laursen, Steffan Bue Dyrnø, Kim Steven Mikkelsen, et al.
Carbohydrate Polymers|October 1, 2017
Effect of repeat unit structure and molecular mass of lactic acid bacteria hetero-exopolysaccharides on binding to milk proteinsJohnny Birch, Hörður Kári Harðarson, Sanaullah Khan, et al.
The American Journal of Clinical Nutrition|April 14, 2017
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gapsTanja Kongerslev Thorning, Hanne Christine Bertram, Jean-Philippe Bonjour, et al.
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