文献库，生知库 | 链接生命科学的每一步

日期影响因子

Milk Powder Formulations with Varying Casein to Whey Ratios and Calcium Addition: Physico-Chemical and Structural Properties and the Effect of Low-Frequency Ultrasound

不同酪蛋白与乳清蛋白比例及钙添加量的奶粉配方：理化性质、结构特性及低频超声波的影响

影响因子:5.1

doi:10.3390/foods14040685

Zhao, Yuanyuan; Truong, Tuyen; Chandrapala, Jayani

发表日期：2025

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Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants

传统技术和先进技术对天然食用色素稳定性的影响

影响因子:5.1

doi:10.3390/foods14183187

Divya; Joshi, Shruti; Appukuttan, Jayadeep; Chandrapala, Jayani; Majzoobi, Mahsa

发表日期：2025

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Potential Applications of Zingiber officinale, Clitoria ternatea, and Coccinia grandis for Enhancing the Functionality of Set Yogurts

生姜、蝶豆和红瓜在增强凝固型酸奶功能性方面的潜在应用

期刊:Food Science & Nutrition

影响因子:3.8

doi:10.1002/fsn3.70475

Jayaweera, Yohan; Silva, Mayumi; Chandrapala, Jayani; Liyanage, Rumesh; Jayathunge, K G L R; Alahakoon, Amali U

发表日期：2025

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Investigation of interactions between Jiuzao glutelin with resveratrol, quercetin, curcumin, and azelaic and potential improvement on physicochemical properties and antioxidant activities

九枣谷蛋白与白藜芦醇、槲皮素、姜黄素和壬二酸的相互作用及物理化学性质和抗氧化活性的潜在改善研究

期刊:Food Chemistry-X

影响因子:6.5

doi:10.1016/j.fochx.2024.101378

Yunsong Jiang, Yuxin Qin, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Jinyuan Sun, Xin-An Zeng, Baoguo Sun

发表日期：2024

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The Impact of Varying Lactose-to-Maltodextrin Ratios on the Physicochemical and Structural Characteristics of Pasteurized and Concentrated Skim and Whole Milk-Tea Blends

不同乳糖与麦芽糊精比例对巴氏杀菌浓缩脱脂奶茶和全脂奶茶混合物的理化和结构特性的影响

影响因子:5.1

doi:10.3390/foods13183016

Wijegunawardhana, Dilema; Wijesekara, Isuru; Liyanage, Rumesh; Truong, Tuyen; Silva, Mayumi; Chandrapala, Jayani

发表日期：2024

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Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review

奶茶混合物中加工诱导的分子水平蛋白质-碳水化合物-多酚相互作用：综述

影响因子:5.1

doi:10.3390/foods13162489

Wijegunawardhana, Dilema; Wijesekara, Isuru; Liyanage, Rumesh; Truong, Tuyen; Silva, Mayumi; Chandrapala, Jayani

发表日期：2024

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Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing

控制剪切条件下蛋白质含量对浓缩乳蛋白复原热稳定性的影响

影响因子:4.7

doi:10.3390/foods13020263

Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic

发表日期：2024

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Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions

pH 值和剪切力对牛奶蛋白浓缩悬浮液热致变化的影响

影响因子:4.7

doi:10.3390/foods13101517

Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic

发表日期：2024

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Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing

受控剪切作用下含κ-卡拉胶的巧克力味乳蛋白浓缩物悬浮液的热诱导变化

影响因子:5.1

doi:10.3390/foods12244404

Mediwaththe, Anushka; Huppertz, Thom; Chandrapala, Jayani; Vasiljevic, Todor

发表日期：2023

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The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion

酪蛋白胶束包覆蒽醌在体外消化过程中的释放行为

影响因子:4.7

doi:10.3390/foods12152844

Uzma Sadiq, Fatima Shahid, Harsharn Gill, Jayani Chandrapala

发表日期：2023

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