World's Best Scientists 2026 revealed!
Milena Corredig

Milena Corredig

D-Index & Metrics

Chemistry

D-Index
73
Citations
24961
World Ranking
4873
National Ranking
37

Overview

Milena Corredig is affiliated with Aarhus University in Denmark and has contributed extensively to the fields of agricultural and biological sciences, with a primary focus on food science. Their scholarly output includes 184 publications within this domain, emphasizing the study of proteins in food systems and food composition.

Their research spans several specialized subfields, including food science, nutrition and dietetics, molecular biology, plant science, and animal science and zoology.

Key topics addressed across their work include:

  • Proteins in Food Systems
  • Food composition and properties
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes
  • Meat and Animal Product Quality
  • Microplastics and Plastic Pollution
  • Food Chemistry and Fat Analysis

The scientist's recent papers highlight their continued engagement with food science and sustainability issues. Notable publications include:

  • "Design future foods using plant protein blends for best nutritional and technological functionality," 2021, Trends in Food Science & Technology
  • "Chemical testing of mechanically recycled polyethylene terephthalate for food packaging in the European Union," 2021, Resources Conservation and Recycling
  • "Sustainable food packaging: An updated definition following a holistic approach," 2023, Frontiers in Sustainable Food Systems
  • "Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese," 2020, Critical Reviews in Food Science and Nutrition
  • "RuBisCO from alfalfa - native subunits preservation through sodium sulfite addition and reduced solubility after acid precipitation followed by freeze-drying," 2021, LWT

Frequent publication venues for their work are concentrated in journals related to food science and research, including:

  • Food Hydrocolloids
  • SSRN Electronic Journal
  • Food Research International
  • Food Chemistry
  • Current Research in Food Science

Collaboration has been a significant aspect of Milena Corredig's research activity. Frequent co-authors include Sandra Beyer Gregersen, Emmanouil Tsochatzis, Norbert Raak, Ilke Uysal-Unalan, and Ulf Andersen. These partnerships have contributed to multiple publications and reflect cross-disciplinary engagement within food sciences.

Best Publications

  • A standardised static in vitro digestion method suitable for food – an international consensus

    M. Minekus;Marie Alminger;P. Alvito;S. Ballance

  • INFOGEST static in vitro simulation of gastrointestinal food digestion

    André Brodkorb;Lotti Egger;Marie Alminger;Paula Alvito

  • The Structure of the Casein Micelle of Milk and Its Changes During Processing

    Douglas G Dalgleish;Milena Corredig

  • 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

  • The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

    Milena Corredig;Douglas G Dalgleish

  • Polysaccharide–protein interactions in dairy matrices, control and design of structures

    Milena Corredig;Negin Sharafbafi;Eleana Kristo

  • Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

    Milena Corredig;Douglas G. Dalgleish

  • Emulsifying properties of soybean soluble polysaccharide

    Akihiro Nakamura;Taro Takahashi;Ryuji Yoshida;Hirokazu Maeda

  • Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

    Maneephan Keerati-u-rai;Milena Corredig

  • Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

    S. Rahimi Yazdi;M. Corredig

  • 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

  • Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy.

    Maneephan Keerati-u-rai;Matteo Miriani;Matteo Miriani;Stefania Iametti;Francesco Bonomi

  • 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

  • Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures

    Madhu Sharma;Eleana Kristo;Milena Corredig;Lisa Duizer

  • Production of a Novel Ingredient from Buttermilk

    M. Corredig;R.R. Roesch;D.G. Dalgleish

  • Interactions between tea catechins and casein micelles and their impact on renneting functionality

    Sanaz Haratifar;Milena Corredig

  • Effect of dynamic high pressure homogenization on the aggregation state of soy protein.

    Maneephan Keerati-U-Rai;Milena Corredig

  • Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

    George Amponsah Annor;Massimo Marcone;Milena Corredig;Eric Bertoft

  • Design future foods using plant protein blends for best nutritional and technological functionality

    Luis Miguel Jiménez-Munoz;Guilherme M. Tavares;Milena Corredig

  • The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages

    Akihiro Nakamura;Ryuji Yoshida;Hirokazu Maeda;Milena Corredig

  • Isolates from industrial buttermilk : Emulsifying properties of materials derived from the milk fat globule membrane

    Milena Corredig;Douglas G. Dalgleish

Frequent Co-Authors

Douglas G. Dalgleish
Douglas G. Dalgleish University of Guelph
Mansel W. Griffiths
Mansel W. Griffiths University of Guelph
Filippo Miglior
Filippo Miglior University of Guelph
Flavio S Schenkel
Flavio S Schenkel University of Guelph
Bonnie A. Mallard
Bonnie A. Mallard University of Guelph
Sylvie L. Turgeon
Sylvie L. Turgeon Université Laval
Didier Dupont
Didier Dupont Institut Agro, France
Guillermo Reglero
Guillermo Reglero Autonomous University of Madrid
Isidra Recio
Isidra Recio Spanish National Research Council
Gerd E. Vegarud
Gerd E. Vegarud Norwegian University of Life Sciences

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