2005

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.

2014

Chandrapala, Janage, Zisu, Bogdan, Palmer, M, Kentish, SE and Ashokkumar, Muthupandian (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

1 February 2016

Chandrapala, Janage, Ong, Lydia, Zisu, Bogdan, Gras, Sally L ORCID: 0000-0002-4660-1245, Ashokkumar, Muthupandian and Kentish, Sandra E ORCID: 0000-0002-4250-7489 (2016) The effect of sonication and high pressure homogenisation on the properties of pure cream. Innovative Food Science and Emerging Technologies, 33. 298 - 307. ISSN 1466-8564

2018

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.