Use of Natural Deep Eutectic Solvents (NADES) in Food Science and Food Processing

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Sustainability, 2025, 17, 2293
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Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients

Fateme Adinepour, Shiva Pouramin, Ali Rashidinejad and Seid Mahdi Jafari

Food Research International, 2022, 157, 111212
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Heme iron fortified flavored milk: quality and sensory analysis

Dreysy García, Katherina Changanaqui, Ruth Evelyn Vásquez, Enrique Neira, José Bernando Espinoza, Jorge Rafael Vargas Moran, Fanny Emma Ludeña-Urquizo, Teresa Haydee Alvarado, Miriam Ramos, Oscar Benjamin Jordan-Suarez and Tarsila Tuesta

Braz. J. Food Technol., 2022, 25
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Semi-industrial production of a minimally processed infant formula powder using membrane filtration

X. Yu, N. Leconte, S. Méjean, G. Garric, S. Even, G. Henry, F.J. Tessier, M. Howsam, T. Croguennec, G. Gésan-Guiziou, D. Dupont, R. Jeantet and A. Deglaire

Journal of Dairy Science, 2021, 104, 5265
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Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk

Sarah Prestel, Bruna de Falco, Slim Blidi, Alberto Fiore and Keith Sturrock

Food Research International, 2020, 130, 108923
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Improving the thermal stability of natural bioactive ingredients via encapsulation technology

Samad Bodbodak, Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Leila Kamali Rousta, Zahra Rafiee, Mehdi Jalali-Jivan, Mohammad Saeed Kharazmi and Seid Mahdi Jafari

Critical Reviews in Food Science and Nutrition, 2024, 64, 2824
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Protein-bound and free glycation compounds in human milk: A comparative study with minimally processed infant formula and pasteurized bovine milk

Simona Arena, Sabrina De Pascale, Valentina Ciaravolo, Mariela Mejia Monroy, Joost W. Gouw, Bernd Stahl, Christine Bäuerl, Maria Carmen Collado, Carlotta De Filippo, Andrea Scaloni and Antonio Dario Troise

Food Chemistry, 2025, 463, 141265
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Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders

Chao Zhong, Songwen Tan and Timothy Langrish

Journal of Food Engineering, 2019, 244, 11
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Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking

Mariella Hannß, Natalie Hubbe and Thomas Henle

J. Agric. Food Chem., 2018, 66, 11477
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Modification by natural sources to reduce immuno-reactivity of milk proteins

Recep AKKAYA, Birnur AKKAYA and Serap ÇETİNKAYA

Cumhuriyet Science Journal, 2020, 41, 235
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Acute, genetic and sub-chronic toxicities of flaxseed derived Maillard reaction products

Chao-Kun Wei, Zhi-Jing Ni, Kiran Thakur, Ai-Mei Liao, Fei Hu, Ji-Hong Huang and Zhao-Jun Wei

Food and Chemical Toxicology, 2019, 131, 110580
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Glycation of N-ε-carboxymethyllysine

Michael Hellwig, Julia Nitschke and Thomas Henle

Eur Food Res Technol, 2022, 248, 825
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Influence of seasonal variation and ultra high temperature processing on lipid profile and fat globule structure of Swedish cow milk

Jing Lu, Jana Pickova, José L. Vázquez-Gutiérrez and Maud Langton

Food Chemistry, 2018, 239, 848
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Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effects, mitigation strategies

Yajing Xie, H. J. van der Fels‐Klerx, Stefan P. J. van Leeuwen and Vincenzo Fogliano

Comp Rev Food Sci Food Safe, 2021, 20, 5489
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