Wijayasinghe, Rangani, Bogahawaththa, Dimuthu, Huppertz, Thom, Chandrapala, Jayani and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2019) Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions. Food Chemistry, 293. pp. 247-253. ISSN 0308-8146

Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Liyanaarachchi, Winston, Dissanayake, Muditha, Chandrapala, Jayani, Huppertz, Thom and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2019) Impact of shear and pH on properties of casein micelles in milk protein concentrate. LWT Food Science and Technology, 108. pp. 370-376. ISSN 0023-6438

Markoska, Tatijana, Huppertz, Thom, Grewal, Manpreet Kaur and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2019) FTIR analysis of physiochemical changes in raw skim milk upon concentration. LWT, 102. pp. 64-70. ISSN 0023-6438

Markoska, Tatijana, Huppertz, Thom, Grewal, Manpreet Kaur and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2019) Structural changes of milk proteins during heating of concentrated skim milk determined using FTIR. International Dairy Journal, 89. pp. 21-30. ISSN 0958-6946

Grewal, Manpreet Kaur, Huppertz, Thom and Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2018) FTIR fingerprinting of structural changes of milk proteins induced by heat treatment, deamidation and dephosphorylation. Food Hydrocolloids, 80. 160 - 167. ISSN 0268-005X

Vasiljevic, Todor ORCID: 0000-0003-1395-7349, Huppertz, Thom, Zisu, Bogdan and Deeth, H (2018) Novel Processing Technologies: Effects on Whey Protein Structure and Functionality. In: Whey Proteins: From Milk to Medicine. Deeth, H and Bansal, N, eds. Academic Press, London, pp. 281-334.