O. E. Mills

Food protein aggregates as vitamin-matrix carriers: Impact of processing conditions

Fish flavor

A 21st century technique for food control: Electronic noses

Biopolymer-Based Antimicrobial Packaging: A Review

Fast characterization of foodstuff by headspace mass spectrometry (HS-MS)

Effect of food composition and microstructure on volatile flavour release

Complex coacervation of proteins and anionic polysaccharides

Probing the Sequence of Conformationally Induced Polarity Changes in the Molecular Chaperonin GroEL with Fluorescence Spectroscopy

Fish oil replacement in finfish nutrition

Functional Properties of Edible Films Using Whey Protein Concentrate

A review on protein–phenolic interactions and associated changes

Microencapsulation

Anilinonaphthalene sulfonate as a probe of membrane composition and function

Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium

Flavour encapsulation and controlled release – a review

Effect of pH on Retention of Aroma Compounds by β-Lactoglobulin

Effect of temperature on tryptophan fluorescence of β-lactoglobulin B

A conformational change in bovine β-lactoglobulin at low pH

Modern analyses and binding studies of flavour volatiles with particular reference to dairy protein products

Dehydration products of 2-methylisoborneol are not responsible for off-flavor in the channel catfish