Milena Corredig

Research interests

Publications

• Design future foods using plant protein blends for best nutritional and technological functionality

  Trends in Food Science & Technology · 2021 · https://doi.org/10.1016/j.tifs.2021.04.049

• Invited review: Understanding the behavior of caseins in milk concentrates

  Journal of Dairy Science · 2019 · 10.3168/jds.2018-15943

• INFOGEST static in vitro simulation of gastrointestinal food digestion

  Nature Protocols · 2019 · https://doi.org/10.1038/s41596-018-0119-1

• Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures

  Food Hydrocolloids · 2016 · https://doi.org/10.1016/j.foodhyd.2016.09.040

• Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

  Journal of Cereal Science · 2015 · 10.1016/j.jcs.2015.05.004

• A Standardised Static in Vitro Digestion Method Suitable for Food - an International Consensus

  Arrow@dit (Dublin Institute of Technology) · 2014

• Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

  Food Chemistry · 2014 · https://doi.org/10.1016/j.foodchem.2014.05.135

• A standardised static in vitro digestion method suitable for food – an international consensus

  Food & Function · 2014 · https://doi.org/10.1039/c3fo60702j

• Interactions between tea catechins and casein micelles and their impact on renneting functionality

  Food Chemistry · 2013 · 10.1016/j.foodchem.2013.07.092

• The Structure of the Casein Micelle of Milk and Its Changes During Processing

  Annual Review of Food Science and Technology · 2012 · https://doi.org/10.1146/annurev-food-022811-101214

• Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

  Journal of Agricultural and Food Chemistry · 2012 · 10.1021/jf300278k

• Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

  Colloids and Surfaces B Biointerfaces · 2011 · https://doi.org/10.1016/j.colsurfb.2011.12.002

• Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

  Food Chemistry · 2011 · https://doi.org/10.1016/j.foodchem.2011.11.019

• Polysaccharide–protein interactions in dairy matrices, control and design of structures

  Food Hydrocolloids · 2011 · 10.1016/j.foodhyd.2011.05.014

• Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models

  Colloids and Surfaces B Biointerfaces · 2010 · https://doi.org/10.1016/j.colsurfb.2010.12.001

• Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein

  Journal of Agricultural and Food Chemistry · 2009 · https://doi.org/10.1021/jf803562q

• Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

  Food Hydrocolloids · 2009 · https://doi.org/10.1016/j.foodhyd.2009.05.010

• The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles

  Food Hydrocolloids · 2006 · https://doi.org/10.1016/j.foodhyd.2005.10.016

• Study of the Role of the Carbohydrate and Protein Moieties of Soy Soluble Polysaccharides in Their Emulsifying Properties

  Journal of Agricultural and Food Chemistry · 2004 · 10.1021/jf049728f

• Emulsifying properties of soybean soluble polysaccharide

  Food Hydrocolloids · 2004 · https://doi.org/10.1016/j.foodhyd.2003.12.005

• Production of a Novel Ingredient from Buttermilk

  Journal of Dairy Science · 2003 · https://doi.org/10.3168/jds.s0022-0302(03)73870-3

• The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

  International Dairy Journal · 1999 · 10.1016/s0958-6946(99)00066-7

• Isolates from Industrial Buttermilk: Emulsifying Properties of Materials Derived from the Milk Fat Globule Membrane

  Journal of Agricultural and Food Chemistry · 1997 · 10.1021/jf970531f

• Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

  Food Research International · 1996 · https://doi.org/10.1016/0963-9969(95)00058-5

• Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

  Journal of Dairy Research · 1996 · https://doi.org/10.1017/s0022029900031940

Current projects

No projects listed.