Giovanni Barone

Københavns Universitet

Denmark

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Professors in Food Science

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Articles (12)

Year:

2024

Year:

2024

Year:

2023

Year:

2023

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2023

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2023

Year:

2023

Year:

2023

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2022

Year:

2022

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2021

Year:

2021

Collaborators (12)

Frank Lipnizki

Professor

Lund University

SWEDEN

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Egon Bech Hansen

Technical University of Denmark

DENMARK

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Anne Katrine Laursen

Københavns Universitet

DENMARK

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Lilia Ahrné

Københavns Universitet

DENMARK

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Tomasz Czaja

Københavns Universitet

DENMARK

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Blandine Marguerite Louise Genet

Technical University of Denmark

DENMARK

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Richard Ipsen

Københavns Universitet

DENMARK

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Marcel Joehnke

Københavns Universitet

DENMARK

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Paraskevi Tsermoula

Københavns Universitet

DENMARK

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Yuan Jiang

Københavns Universitet

DENMARK

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Guillermo Eduardo Sedo Molina

Technical University of Denmark

DENMARK

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Iben Lykke Petersen

Associate Professor

University of Copenhagen

DENMARK

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Giovanni Barone

Research Interests

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Articles (12)

The influence of different ultrafiltration set-ups on the mineral partitioning between skim milk streams

Physicochemical properties and stability of milk permeate as influenced by ultrafiltration processing parameters

Influence of ionic strength and temperature on mineral and protein partitioning of skim milk

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Temperature effects on calcium partition kinetics in pasteurised skim milk during storage

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts

Collaborators (12)

Frank Lipnizki

Egon Bech Hansen

Anne Katrine Laursen

Lilia Ahrné

Tomasz Czaja

Blandine Marguerite Louise Genet

Richard Ipsen

Marcel Joehnke

Paraskevi Tsermoula

Yuan Jiang

Guillermo Eduardo Sedo Molina

Iben Lykke Petersen

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