Todor Vasiljevic

Melbourne, VIC 8001, Australia

Last Updated: 09/26/2026

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Found 75 publications

Comparison of the proteolysis and occurrence of a range of β-casomorphin peptides in commercial United States Cheddar cheeses manufactured from A1/A2 and A2/A2 β-casein milks.

Comparison of the proteolysis and occurrence of a range of β-casomorphin peptides in commercial United States Cheddar cheeses manufactured from A1/A2 and A2/A2 β-casein milks.

Journal: Journal of dairy science
Published: December 31, 2025

Effect of Shear and pH on Heat-Induced Changes in Faba Bean Proteins.

Effect of Shear and pH on Heat-Induced Changes in Faba Bean Proteins.

Journal: Foods (Basel, Switzerland)
Published: July 28, 2025

Release of β-casomorphin-7 in A1/A1 and A2/A2 dairy systems: Insights from simulated semi-dynamic gastrointestinal digestion.

Release of β-casomorphin-7 in A1/A1 and A2/A2 dairy systems: Insights from simulated semi-dynamic gastrointestinal digestion.

Journal: Food chemistry
Published: May 21, 2025

Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein Isolate.

Impact of Reconstitution Conditions on the Solubility of Faba Bean Protein Isolate.

Journal: Foods (Basel, Switzerland)
Published: November 12, 2024

Electrostatic Spray Drying of a Milk Protein Matrix-Impact on Maillard Reactions.

Electrostatic Spray Drying of a Milk Protein Matrix-Impact on Maillard Reactions.

Journal: Molecules (Basel, Switzerland)
Published: November 11, 2024

Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk.

Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk.

Journal: Foods (Basel, Switzerland)
Published: May 09, 2024

Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype.

Cheddar cheese production, structure and in-vitro semi-dynamic gastric digestion: The role of β-casein phenotype.

Journal: Food research international (Ottawa, Ont.)
Published: May 07, 2024

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

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

Journal: Foods (Basel, Switzerland)
Published: April 16, 2024

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

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

Journal: Foods (Basel, Switzerland)
Published: December 30, 2023

Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content.

Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content.

Journal: Foods (Basel, Switzerland)
Published: December 29, 2023

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

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

Journal: Foods (Basel, Switzerland)
Published: November 14, 2023

Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain.

Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain.

Journal: Foods (Basel, Switzerland)
Published: October 22, 2023
Showing 1-12 of 75

Last Updated: 09/26/2026