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Thom Huppertz

Showing results (1-10 of 76) with videos related to

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Nutrients|March 29, 2023
Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix EffectsBlerina Shkembi, Thom Huppertz
Nutrients|December 28, 2021
Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal LevelBlerina Shkembi, Thom Huppertz
Nutrients|January 11, 2022
Calcium Absorption from Food Products: Food Matrix EffectsBlerina Shkembi, Thom Huppertz
Journal of Dairy Science|September 21, 2015
Lactose in dairy ingredients: Effect on processing and storage stabilityThom Huppertz, Inge Gazi
Foods (Basel, Switzerland)|February 11, 2023
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix EffectsBlerina Shkembi, Thom Huppertz
Critical Reviews in Food Science and Nutrition|January 9, 2025
Plant-based cheese analogs: structure, texture, and functionalityDidem Sözeri Atik, Thom Huppertz
The Journal of Dairy Research|February 13, 2007
Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteinsThom Huppertz, Cornelis G de Kruif
Foods (Basel, Switzerland)|June 19, 2024
Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim MilkElaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Journal of Dairy Science|October 12, 2020
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectivesJoseph Dumpler, Thom Huppertz, Ulrich Kulozik
Molecules (Basel, Switzerland)|October 14, 2023
Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium PhosphateElaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Pageof 8

Showing results (1-10 of 76) with videos related to

Sort By:
Pageof 8
Nutrients|March 29, 2023
Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix EffectsBlerina Shkembi, Thom Huppertz
Nutrients|December 28, 2021
Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal LevelBlerina Shkembi, Thom Huppertz
Nutrients|January 11, 2022
Calcium Absorption from Food Products: Food Matrix EffectsBlerina Shkembi, Thom Huppertz
Journal of Dairy Science|September 21, 2015
Lactose in dairy ingredients: Effect on processing and storage stabilityThom Huppertz, Inge Gazi
Foods (Basel, Switzerland)|February 11, 2023
Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix EffectsBlerina Shkembi, Thom Huppertz
Critical Reviews in Food Science and Nutrition|January 9, 2025
Plant-based cheese analogs: structure, texture, and functionalityDidem Sözeri Atik, Thom Huppertz
The Journal of Dairy Research|February 13, 2007
Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteinsThom Huppertz, Cornelis G de Kruif
Foods (Basel, Switzerland)|June 19, 2024
Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim MilkElaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Journal of Dairy Science|October 12, 2020
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectivesJoseph Dumpler, Thom Huppertz, Ulrich Kulozik
Molecules (Basel, Switzerland)|October 14, 2023
Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium PhosphateElaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Pageof 8