| 1 |
The effect of high-power ultrasound and gas phase plasma treatment on Aspergillus spp. and Penicillium spp. count in pure culture
Herceg Z, Jambrak AR, Vukusic T, Stulic V, Stanzer D, Milosevic S
Journal of Applied Microbiology, 118(1), 132, 2015 |
| 2 |
Effect of ultrasound treatment on particle size and molecular weight of whey proteins
Jambrak AR, Mason TJ, Lelas V, Paniwnyk L, Herceg Z
Journal of Food Engineering, 121, 15, 2014 |
| 3 |
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL
Journal of Food Engineering, 86(2), 281, 2008 |
| 4 |
Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins
Kresic G, Lelas V, Jambrak AR, Herceg Z, Brncic SR
Journal of Food Engineering, 87(1), 64, 2008 |
| 5 |
Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions
Herceg Z, Rezek A, Lelas V, Kresic G, Franetovic M
Journal of Food Engineering, 79(1), 279, 2007 |
| 6 |
The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment
Herceg Z, Lelas V
Journal of Food Engineering, 66(4), 433, 2005 |
| 7 |
Fine milling and micronization of organic and inorganic materials under dynamic conditions
Herceg Z, Lelas V, Brncic M, Tripalo B, Jezek D
Powder Technology, 139(2), 111, 2004 |
