| Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR T Markoska, T Huppertz, MK Grewal, T Vasiljevic International Dairy Journal 89, 21-30, 2019 | 42 | 2019 |
| FTIR analysis of physiochemical changes in raw skim milk upon concentration T Markoska, T Huppertz, MK Grewal, T Vasiljevic LWT 102, 64-70, 2019 | 40 | 2019 |
| Conformational and physicochemical characteristics of bovine skim milk obtained from cows with different genetic variants of β-casein D Daniloski, NA McCarthy, T Markoska, MJ Auldist, T Vasiljevic Food Hydrocolloids 124, 107186, 2022 | 37 | 2022 |
| Unravelling conformational aspects of milk protein structure—contributions from nuclear magnetic resonance studies T Markoska, T Vasiljevic, T Huppertz Foods 9 (8), 1128, 2020 | 28 | 2020 |
| Structural changes of β-casein induced by temperature and pH analysed by nuclear magnetic resonance, Fourier-transform infrared spectroscopy, and chemometrics T Markoska, D Daniloski, T Vasiljevic, T Huppertz Molecules 26 (24), 7650, 2021 | 26 | 2021 |
| Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk T Markoska, T Huppertz, T Vasiljevic Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 71 (2 …, 2021 | 8 | 2021 |
| Casein micelle with different β-casein phenotypes: Fingerprinting pH-induced structural changes using FTIR and NMR spectroscopies D Daniloski, T Markoska, NA McCarthy, T Vasiljevic Food Hydrocolloids 143, 108881, 2023 | 6 | 2023 |
| Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate D Bogahawaththa, B Trajkovska, T Markoska, T Vasiljevic Journal of Dairy Science 104 (3), 2834-2842, 2021 | 6 | 2021 |
| pH-induced changes in β-casomorphin 7 structure studied by 1H nuclear magnetic resonance and Fourier-transform infrared spectroscopy T Markoska, T Huppertz, T Vasiljevic International Dairy Journal 121, 105106, 2021 | 5 | 2021 |
| Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content E Ahmadi, T Markoska, T Huppertz, T Vasiljevic Foods 13 (2), 322, 2024 | 2 | 2024 |
| Properties of milk system during concentration and subsequent heating T Markoska Victoria University, 2018 | 2 | 2018 |
| Utjecaj pH vrijednosti i udjela suhe tvari na toplinom inducirane promjene strukture proteina u mlijeku T Markoska, T Huppertz, T Vasiljevic Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 71 (2 …, 2021 | | 2021 |
Todor Vasiljevic, PhD BEngProfessor of Food Science, Advanced Food Systems, College of Health and Biomedicine, Victoria在 vu.edu.au 的电子邮件经过验证
