W. Mutilangi

发表

Functional Properties of Hydrolysates from Proteolysis of Heat‐denatured Whey Protein Isolate

A. Kilara, D. Panyam, W. Mutilangi, 1996 .

Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages.

L. Rodriguez-Saona, M. Plans, W. Mutilangi, 2016, Journal of dairy science.

Hydrolysates from Proteolysis of Heat-denatured Whey Proteins

A. Kilara, D. Panyam, W. Mutilangi, 1995 .

Authentication of Whey Protein Powders by Portable Mid-Infrared Spectrometers Combined with Pattern Recognition Analysis.

L. Rodriguez-Saona, D. P. Aykas, W. Mutilangi, 2015, Journal of food science.

Ascorbic acid derivatives as potential substitutes for ascorbic acid to reduce color degradation of drinks containing ascorbic acid and anthocyanins from natural extracts.

B. Graff, J. Lalevée, Emel Ay, 2019, Journal of agricultural and food chemistry.

Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.

D. Mcclements, C. Chung, W. Mutilangi, 2017, Food chemistry.

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.

D. Mcclements, C. Chung, W. Mutilangi, 2016, Food chemistry.

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.

D. Mcclements, C. Chung, W. Mutilangi, 2015, Food research international.

Citral Photodegradation in Solution: Highlighting of a Radical Pathway in Parallel to Cyclization Pathway.

B. Graff, J. Lalevée, Emel Ay, 2019, Journal of agricultural and food chemistry.

Modulation of physical properties of microfluidized whey protein fibrils with chitosan.

D. Mcclements, C. K. Koo, C. Chung, 2018, Food research international.

Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols.

D. Mcclements, C. Chung, W. Mutilangi, 2016, Food chemistry.

Instantaneous interaction of mucin with pectin- and carrageenan-coated nanoemulsions.

A. Abbaspourrad, Younas Dadmohammadi, Krishna R. Raghupathi, 2019, Food chemistry.

Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.

B. Graff, J. Lalevée, Emel Ay, 2019, Journal of agricultural and food chemistry.

Functional properties of heat-denatured whey protein. I. Solubility

A. Kilara, W. Mutilangi, 1985 .

Functional properties of heat-denatured whey proteins. II. Emulsification and foaming properties

A. Kilara, W. Mutilangi, 1985 .

Extending protein functionality: Microfluidization of heat denatured whey protein fibrils

D. Mcclements, C. Chung, W. Mutilangi, 2018 .