1. Cellular lipids and protein alteration during biodegradation of expanded polystyrene by mealworm larvae under different feeding conditions. (August 2022) Authors: Tsochatzis, E.D.; Berggreen, I.E.; Vidal, N. Prieto; Roman, L.; Gika, H.; Corredig, M. Journal: Chemosphere Issue: Volume 300(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method. Issue 18 (9th August 2021) Authors: Jiménez-Munoz, L.; Brodkorb, A.; Gómez-Mascaraque, L. G.; Corredig, M. Journal: Food & function Issue: Volume 12:Issue 18(2021) Page Start: 8747 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity of in vitro digestates. Issue 4 (15th February 2019) Authors: Rafiee Tari, N.; Arranz, E.; Corredig, M. Journal: Food & function Issue: Volume 10:Issue 4(2019) Page Start: 1870 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the Napping Procedure. Issue 3 (11th March 2013) Authors: Grygorczyk, A.; Lesschaeve, I.; Corredig, M.; Duizer, L. Journal: Journal of texture studies Issue: Volume 44:Issue 3(2013) Page Start: 238 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. In vitro uptake and immune functionality of digested Rosemary extract delivered through food grade vehicles. (July 2017) Authors: Arranz, E.; Guri, A.; Fornari, T.; Mendiola, J.A.; Reglero, G.; Corredig, M. Journal: Food research international Issue: Volume 97(2017) Page Start: 71 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Influence of heating treatment and membrane concentration on the formation of soluble aggregates. (October 2015) Authors: Li, Y.; Dalgleish, D.; Corredig, M. Journal: Food research international Issue: Volume 76:Part 3(2015:Oct.) Page Start: 309 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion. (April 2020) Authors: Villalva, M.; Jaime, L.; Arranz, E.; Zhao, Z.; Corredig, M.; Reglero, G.; Santoyo, S. Journal: Food research international Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency. (January 2021) Authors: Massel, V.; Fang, Y.; Corredig, M. Journal: Food research international Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration. (December 2017) Authors: Eshpari, H.; Jimenez-Flores, R.; Tong, P.S.; Corredig, M. Journal: Food research international Issue: Volume 102(2017) Page Start: 409 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Variation of in vitro digestibility of pea protein powder dispersions from commercially available sources. (1st February 2023) Authors: Jiménez-Munoz, L.; Torp Nielsen, M.; Roman, L.; Corredig, M. Journal: Food chemistry Issue: Volume 401(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗