E. Hebishy

发表

Production of food bioactive-loaded nanostructures by high-pressure homogenization

F. Donsì, E. Arranz, C. Fernandez-Avila, 2019, Nanoencapsulation of Food Ingredients by Specialized Equipment.

Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

Anabel Blasco-Moreno, A. Trujillo, V. Ferragut, 2020, Journal of Dispersion Science and Technology.

Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

M. Buffa, Anabel Blasco-Moreno, A. Trujillo, 2017 .

Stability of Sub-micron Oil-in-water Emulsions Produced by Ultra High Pressure Homogenization and Sodium Caseinate as Emulsifier

M. Buffa, B. Guamis, A. Trujillo, 2013 .

Recent advances in whey processing and valorisation: Technological and environmental perspectives

W. Martindale, E. Romeih, E. Hebishy, 2023, International Journal of Dairy Technology.

Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

M. Buffa, B. Guamis, Anabel Blasco-Moreno, 2015 .

Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions

J. O’Mahony, S. Crowley, E. Hebishy, 2022, Frontiers in Food Science and Technology.

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

M. Buffa, Anabel Blasco-Moreno, A. Trujillo, 2017 .

A Review of Food Fraud and Food Authenticity across the Food Supply Chain, with an Examination of the Impact of the COVID-19 Pandemic and Brexit on Food Industry

E. Hebishy, Dominic Buchanan, Christopher Brooks, 2021 .

Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions

Eoin G. Murphy, J. O’Mahony, Eoin G Murphy, 2019, International Dairy Journal.

Turn‐key research in food processing and manufacturing for reducing the impact of climate change

W. Martindale, Linh Duong, Tom Æ Hollands, 2023, International Journal of Food Science & Technology.

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues

N. Tucker, O. Ajayi, B. Onarinde, 2021, International Journal of Dairy Technology.

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

J. Mahony, O. Yerlikaya, A. Akpınar, 2023, International Journal of Dairy Technology.

Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

F. Reen, J. Mahony, O. Yerlikaya, 2024, International Journal of Dairy Technology.