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Publications by Emily O'Chiu
Application of Whey Protein-Polysaccharide Complexes in Aerated Dairy Gels
Related publications
Surface Properties of Aerated Ion-Induced Whey Protein Gels
Food Biophysics
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Emulsifying Properties of Protein-Polysaccharide Complexes and Hybrids.
Agricultural and Biological Chemistry
Protein/Protein Nanocomposite Based on Whey Protein Nanofibrils in a Whey Protein Matrix
Production of Polysaccharide by Rahnella Aquatilis With Whey Feedstock
Journal of Food Science
Food Science
Effect of the Aerated Structure on Selected Properties of Freeze-Dried Hydrocolloid Gels**
International Agrophysics
Effects of Post-Exercise Whey Protein vs. Whey Protein Plus Creatine Consumption in Females
Journal of the International Society of Sports Nutrition
Nutrition
Sports Science
Food Science
Dietetics
Ohmic Heating for the Dairy Industry: A Potential Technology to Develop Probiotic Dairy Foods in Association With Modifications of Whey Protein Structure
Current Opinion in Food Science
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Protein Imprinting in Polyacrylamide-Based Gels
Biomaterials
Mechanics of Materials
Biophysics
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Composites
Nanoscience
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Mixed Protein–polysaccharide Interfacial Layers: Effect of Polysaccharide Charge Distribution
Soft Matter
Chemistry
Condensed Matter Physics
