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Food Chemistry|September 24, 2013
Interactions between tea catechins and casein micelles and their impact on renneting functionalitySanaz Haratifar, Milena CorredigFood & Function|April 2, 2014
Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestionSanaz Haratifar, Kelly A Meckling, Milena CorredigJournal of Dairy Science|February 28, 2015
The perceived value of dairy product traceability in modern society: An exploratory studySylvain Charlebois, Sanaz HaratifarJournal of Dairy Science|February 3, 2016
Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustmentsZhengtao Zhao, Milena CorredigFood Chemistry|February 10, 2020
Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensionsZhengtao Zhao, Milena CorredigJournal of Texture Studies|October 27, 2019
Acid induced gelation behavior of skim milk concentrated by membrane filtrationYing Li, Milena CorredigJournal of Agricultural and Food Chemistry|March 12, 2013
Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipidsIbrahim Gülseren, Milena CorredigColloids and Surfaces. B, Biointerfaces|August 3, 2013
Interactions of chitin nanocrystals with β-lactoglobulin at the oil-water interface, studied by drop shape tensiometryIbrahim Gülseren, Milena CorredigAnnual Review of Food Science and Technology|March 6, 2012
The structure of the casein micelle of milk and its changes during processingDouglas G Dalgleish, Milena CorredigColloids and Surfaces. B, Biointerfaces|February 22, 2011
β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gelNaoko Yuno-Ohta, Milena CorredigPageof 12