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Browse by Author: Zisu, Bogdan

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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.

Chandrapala, Janage, Zisu, Bogdan, Palmer, M, Kentish, SE and Ashokkumar, M (2014) Sonication of milk protein solutions prior to spray drying and the subsequent effects on powders during storage. Journal of Food Engineering, 141. 122 - 127. ISSN 0260-8774

Zisu, Bogdan (2005) Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese. PhD thesis, Victoria University.