Giovanni Barone

Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin

Giovanni Barone, Cian Moloney, Jonathan O’Regan et al. · Journal of Food Composition and Analysis · 2020 · 42 citations · Full text

Nutrition, Engineering, • α-Lac Enrichment +18

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen et al. · Fermentation · 2023 · 34 citations · Full text

Engineering, Agricultural Economics, Hybrid Cheeses—supplementation +16

Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin

Giovanni Barone, Cian Moloney, Jonathan O’Regan et al. · Food Chemistry · 2020 · 32 citations · Full text

Food Chemistry, Nutrition, Health Sciences +7

Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in α-lactalbumin

Giovanni Barone, Jonathan O’Regan, James A. O’Mahony · Journal of Food Engineering · 2019 · 26 citations

Rehydration Properties, Food Analysis, Bulk Handling +5

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

Anne Katrine Laursen, Tomasz Pawel Czaja, Tijs A.M. Rovers et al. · International Dairy Journal · 2023 · 20 citations · Full text