Zisu, Bogdan

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Number of items: 3.


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.


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


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.