Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content

Ivana Lončarević, Biljana Pajin, Aleksandar Fišteš, +5

LWT

Food ChemistryFood AnalysisWhite ChocolateFood EngineeringPolyphenol Content +3

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

Biljana Pajin, Ljubica Dokić, Danica Zarić, +3

Journal of Food Engineering

Materials ScienceEngineeringMechanical EngineeringRheological PropertiesSoya Milk Chocolate +7

The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream

Ivana Lončarević, Biljana Pajin, Jovana Petrović, +5

Journal of Food Engineering

Food ColloidHealth SciencesRheological PropertiesRheologyFood Engineering +3

Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates

Salem Embiriekah, Maja Bulatović, Milka Borić, +2

International Journal of Dairy Technology

Food ChemistryNutritionFood FunctionEngineeringBiochemistry +13

Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain

Maja Bulatović, Tanja Krunić, Maja Vukašinović‐Sekulić, +2

RSC Advances

Probiotic StrainNutritionWhey FermentationFermented Whey-based BeverageProbiotic Character +17

Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

Danica Zarić, Maja Bulatović, Marica Rakin, +3

RSC Advances

ProbioticsProbioticLactic Acid BacteriaFood MicrobiologySensory Properties +18

White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Ivana Lončarević, Biljana Pajin, Jovana Petrović, +6

Molecules

Food ChemistryNutritionBody CompositionFood CompositionMilk Chocolate +9

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

Jovana Petrović, Biljana Pajin, Ivana Lončarević, +4

Food Science and Technology International

Food ChemistryNutritionCookie DoughFood PhysicWheat Flour +10

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

Petar Jovanović, Biljana Pajin, Ante Lončarić, +7

Sustainability

NutritionEngineeringFood AnalysisPolyphenolicsFood Chemistry +18

The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans fat

Ivana Lončarević, Biljana Pajin, Radovan Omorjan, +4

Journal of Texture Studies

Lipid AnalysisNutritionEngineeringFunctional PropertyN Mr Technique +14