Todor Vasiljevic
0000-0003-1395-7349
Victoria University
107 papers found
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Extraction and Purification of Short-chain Fatty Acids from Fermented Reconstituted Skim Milk Supplemented with Inulin
Shear, heat and pH induced conformational changes of wheat gluten – Impact on antigenicity
Separation of bromelain from crude pineapple waste mixture by a two-stage ceramic ultrafiltration process
Short-Chain Fatty Acids Regulate Cytokines and Th17/Treg Cells in Human Peripheral Blood Mononuclear Cellsin vitro
Effect of processing on conformational changes of food proteins related to allergenicity
Effects of malted and non-malted whole-grain wheat on metabolic and inflammatory biomarkers in overweight/obese adults: A randomised crossover pilot study
Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature
Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate
Lactose crystallization as affected by presence of lactic acid and calcium in model lactose systems
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains
Water-lactose behavior as a function of concentration and presence of lactic acid in lactose model systems
Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt
Short-Chain Fatty Acids Regulate Secretion of IL-8 from Human Intestinal Epithelial Cell Linesin vitro
Short-chain fatty acids produced by synbiotic mixtures in skim milk differentially regulate proliferation and cytokine production in peripheral blood mononuclear cells
Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel
Sustainable use of marine resources - turning waste into food ingredients
Properties of acid whey as a function of pH and temperature
Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions
Properties of beta-lactoglobulin/alginate mixtures as a function of component ratio, pH and applied shear
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