Milk protein coagulation under gastric conditions: A review von Huppertz, Thom, Chia, Loo Wee

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Calcium Absorption from Food Products: Food Matrix Effects von Shkembi, Blerina, Huppertz, Thom

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Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles von Huppertz, Thom

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Foaming properties of milk: A review of the influence of composition and processing von HUPPERTZ, THOM

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Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal Level von Shkembi, Blerina, Huppertz, Thom

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Impact of Dairy Products and Plant-Based Alternatives on Dental Health: Food Matrix Effects von Shkembi, Blerina, Huppertz, Thom

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Structural Changes of beta-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics von Markoska, Tatijana, Daniloski, Davor, Vasiljevic, Todor, Huppertz, Thom

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Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate von Ahmadi, Elaheh, Vasiljevic, Todor, Huppertz, Thom

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Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications von Adhikari, Shiksha, Schop, Marijke, de Boer, Imke J M, Huppertz, Thom

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Glycemic Responses of Milk and Plant-Based Drinks: Food Matrix Effects von Shkembi, Blerina, Huppertz, Thom

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Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm von Huppertz, Thom, Shkembi, Blerina, Brader, Lea, Geurts, Jan

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Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents von Meletharayil, Gopinathan H., Patel, Hasmukh A., Huppertz, Thom

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A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese von Deshwal, Gaurav Kr, Gómez-Mascaraque, Laura G, Fenelon, Mark, Huppertz, Thom

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Determination of Minerals in Soft and Hard Cheese Varieties by ICP-OES: A Comparison of Digestion Methods von Deshwal, Gaurav K, Gómez-Mascaraque, Laura G, Fenelon, Mark, Huppertz, Thom

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Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics von Abdalla, Abdelmoneim, Abu-Jdayil, Basim, AlMadhani, Saffana, Hamed, Fathalla, Kamal-Eldin, Afaf, Huppertz, Thom, Ayyash, Mutamed

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Rehydration characteristics of milk protein concentrate powders von Crowley, Shane V., Desautel, Benjamin, Gazi, Inge, Kelly, Alan L., Huppertz, Thom, O’Mahony, James A.

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Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties von Abdalla, Abdelmoneim, Abu-Jdayil, Basim, Alsereidi, Hussah, Hamed, Fathalla, Kamal-Eldin, Afaf, Huppertz, Thom, Ayyash, Mutamed

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Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts von Deshwal, Gaurav Kr, Gómez-Mascaraque, Laura G, Fenelon, Mark, Huppertz, Thom

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Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milk von Mejares, Carolyn T., Huppertz, Thom, Chandrapala, Jayani

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Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction von Ali, Abdelmoneim H, Alsalmi, Maitha, Alshamsi, Rodah, Tarique, Mohammed, Bamigbade, Gafar, Zahid, Imtisal, Nazir, Muhammad Hamza, Waseem, Muhammad, Abu-Jdayil, Basim, Kamal-Eldin, Afaf, Huppertz, Thom, Ayyash, Mutamed

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