Kasapis, Stefan

MICROBIOLOGICAL, PHYSICOCHEMICAL, AND BIOCHEMICAL CHANGES DURING RIPENING OF CAMEMBERT CHEESE MADE OF PASTEURIZED COW'S MILK

Guizani, N., Kasapis, S., Al-Attabi, Z. H., & Al-Ruzeiki, M. H. (2002) · International Journal of Food Properties

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 32

Functional and Structural Properties of 2S Soy Protein in Relation to Other Molecular Protein Fractions

Tay, S. L., Kasapis, S., Perera, C. O., & Barlow, P. J. (2006) · Journal of Agricultural and Food Chemistry

Proteins in Food SystemsFood composition and properties

Cited by 28

Effects of ultrasonication on structure and gelation of plant proteins at different denaturation states

Zhu, M., Kasapis, S., & Dhital, S. (2027) · Food Hydrocolloids

Proteins in Food SystemsProtein purification and stability

Cited by 0