Todor Vasiljevic

Professor

Victoria University

Australia

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Dr. Todor Vasiljevic is a Professor at Victoria University in Australia. His research focuses on the physicochemical properties of dairy and plant-based proteins, emphasizing their interactions during processing and digestion. Recent publications include studies on faba bean proteins, milk protein matrices, and the impact of β-casein phenotypes on dairy products. He aims to enhance understanding of protein behavior in various food systems and applications.

Todor Vasiljevic

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Articles (23)

Effect of Shear and pH on Heat-Induced Changes in Faba Bean Proteins

Physicochemical and simulated gastric digestion properties of A1/A1, A1/A2 and A2/A2 yoghurts

Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype

Impact of β-casein phenotype on the physical properties of skim milk powders and their subsequent digestion characteristics

Plant proteases and their application in dairy systems

Heat stability of skim milk containing various levels of micellar calcium phosphate

Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk

Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions

Heat-induced changes of milk protein concentrate suspensions as affected by addition of calcium sequestering salts and shearing

Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content

Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing

Electrostatic Spray Drying of a Milk Protein Matrix—Impact on Maillard Reactions

Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein Isolate

Casein micelle with different β-casein phenotypes: Fingerprinting pH-induced structural changes using FTIR and NMR spectroscopies

Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey

Properties of sodium caseinate as affected by the β-casein phenotypes

Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype

Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes

Actinidin-induced hydrolysis of milk proteins: Effect on antigenicity

Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein

Shear-induced structural changes and denaturation of bovine immunoglobulin G and serum albumin at different temperatures

What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products?

Structural Changes of β-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics

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