Chromatography, Food science, Casein, Skimmed milk and Soy protein are her primary areas of study. Her specific area of interest is Chromatography, where Milena Corredig studies Whey protein. The concepts of her Food science study are interwoven with issues in Globules of fat, Membrane and Fraction.
Her Skimmed milk research is multidisciplinary, relying on both Rheology, Micelle, Strain and Lactococcus lactis subsp cremoris. Her Soy protein research is multidisciplinary, incorporating perspectives in Size-exclusion chromatography, Oil droplet, Plant protein and Adsorption. Her study in the field of Intestinal digestion also crosses realms of Gastric lipase.
Her primary areas of investigation include Chromatography, Food science, Casein, Skimmed milk and Whey protein. Her work deals with themes such as Rennet, Pectin, Soy protein, Micelle and Emulsion, which intersect with Chromatography. Milena Corredig interconnects Food additive, Polysaccharide, Diffusing-wave spectroscopy and Chemical engineering, Particle size in the investigation of issues within Pectin.
Her Food science research integrates issues from Globules of fat and Membrane, Biochemistry. Her biological study spans a wide range of topics, including Diafiltration and Ultrafiltration. Her research integrates issues of Rheology, Chymosin, Calcium and Milk protein concentrate in her study of Skimmed milk.
Her primary areas of study are Food science, Casein, Skimmed milk, Chromatography and Whey protein. In her study, which falls under the umbrella issue of Food science, Water holding capacity and Dehydration is strongly linked to Moisture. Milena Corredig has researched Casein in several fields, including Ethanol, Solvent, Soy protein, Proteolysis and Rosmarinic acid.
The various areas that Milena Corredig examines in her Skimmed milk study include Milk protein, Milk protein concentrate, Spray dried and Micelle. Her Milk protein research focuses on subjects like Casein micelles, which are linked to Chemical engineering. Her Chromatography research incorporates themes from Diafiltration, Microfiltration, Membrane, Filtration and Phosphate.
Her main research concerns Chromatography, Food science, Digestion, Skimmed milk and Turbidity. Milena Corredig has included themes like Diafiltration, Microfiltration, Membrane, Ultrafiltration and Filtration in her Chromatography study. Her Food science study combines topics from a wide range of disciplines, such as Moisture and Dehydration.
Her Digestion research includes themes of Epigallocatechin gallate, Whey protein isolate, Sodium, Cytotoxicity and Infant formula. As a member of one scientific family, she mostly works in the field of Skimmed milk, focusing on Milk protein and, on occasion, Micelle. Her study in Micelle is interdisciplinary in nature, drawing from both Whey protein, Chemical engineering and Casein.
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A standardised static in vitro digestion method suitable for food – an international consensus
M. Minekus;Marie Alminger;P. Alvito;S. Ballance.
Food & Function (2014)
INFOGEST static in vitro simulation of gastrointestinal food digestion
André Brodkorb;Lotti Egger;Marie Alminger;Paula Alvito.
Nature Protocols (2019)
The Structure of the Casein Micelle of Milk and Its Changes During Processing
Douglas G Dalgleish;Milena Corredig.
Annual Review of Food Science and Technology - (new in 2010) (2012)
Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion.
J. Correa-Betanzo;E. Allen-Vercoe;J. McDonald;K. Schroeter.
Food Chemistry (2014)
The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk
Milena Corredig;Douglas G Dalgleish.
International Dairy Journal (1999)
Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk
Milena Corredig;Douglas G. Dalgleish.
Food Research International (1996)
Polysaccharide–protein interactions in dairy matrices, control and design of structures
Milena Corredig;Negin Sharafbafi;Eleana Kristo.
Food Hydrocolloids (2011)
Emulsifying properties of soybean soluble polysaccharide
Akihiro Nakamura;Taro Takahashi;Ryuji Yoshida;Hirokazu Maeda.
Food Hydrocolloids (2004)
Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models.
Amir Malaki Nik;Amanda J. Wright;Milena Corredig.
Colloids and Surfaces B: Biointerfaces (2011)
Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk
Milena Corredig;Douglas G. Dalgleish.
Journal of Dairy Research (1996)
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