Valentyn Maidannyk

Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk et al. · Food Hydrocolloids · 2020 · 145 citations

Agriculture, Biochemistry, Food Science +17

Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation

Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk et al. · Food Hydrocolloids · 2020 · 95 citations · Full text

Engineering, Food Science, Food Engineering +13

The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders

David J. McSweeney, Valentyn Maidannyk, Sharon Montgomery et al. · Foods · 2020 · 57 citations · Full text

Agriculture, Dairy Science, Food Science +14

Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation

Bambang Nurhadi, Yrjö H. Roos, Valentyn Maidannyk · Journal of Food Engineering · 2015 · 51 citations

Natural Sciences, Materials Engineering, Materials Science +14

Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties

Valentyn Maidannyk, David J. McSweeney, Sean A. Hogan et al. · Food Chemistry · 2019 · 40 citations · Full text

Agriculture, Dairy Science, Food Science +16