Possibility of nutritional enrichment of whipped dairy products by Greta Krešić, Vesna Lelas, Zoran Herceg

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Rheological properties of whey proteins concentrate before and by Zoran Herceg, Vesna Lelas, Suzana Rimac

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Influence of Tribomechanical Micronisation on the Rheological Properties of Whey Proteins by Vesna Lelas, Mirjana Škreblin, Zoran Herceg

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Influence of tribomechanical micronization and hydrocolloids addition on enthalpy and apparent specific heat of whey protein model solutions by Zoran Herceg, Vesna Lelas, Suzana Rimac-Brnčić

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Molecular basis of whey protein functionality by Zoran Herceg, Anet Režek, Suzana Rimac Brnčić

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Functionality of whey protein isolates and hydrolyzed whey proteins by Zoran Herceg, Vesna Lelas, Greta Krešić, Anet Režek

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Rheological and thermophysical properties of carragenan and β-lactoglobulin model systems treated with high hydrostatic pressure by Edita Juraga, Marija Bačić, Greta Krešić, Zoran Herceg

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Moisture sorption isotherms of dehydrated whey proteins by Suzana Rimac Brnčić, Vesna Lelas, Zoran Herceg, Marija Badanjak

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The Effect of High Intensity Ultrasound Treatment on the Amount of Staphylococcus aureus and Escherichia coli in Milk by Anet Režek Jambrak, Vesna Lelas, Selma Mededovic Thagard, Zoran Herceg

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Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology by Zoran Herceg, Edita Juraga, Brankica Sobota-Šalamon, Anet Režek-Jambrak

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Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures by Verica Batur, Vesna Lelas, Anet Režek Jambrak, Zoran Herceg, Marija Badanjak

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Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies by Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni, Zoran Herceg

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Effect of High Intensity Ultrasound and Pasteurization on Anthocyanin Content in Strawberry Juice by Igor Dubrović, Anet Režek Jambrak, Marija Badanjak, Verica Dragović-Uzelac, Zoran Herceg

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Effect of Tribomechanical Micronisation and Activation Treatment on Textural and Thermophysical Properties of Wheat and Potato Starch Gels by Verica Batur, Selma Mededovic Thagard, Anet Režek Jambrak, Tomislava Vukušić, Zoran Herceg

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Advantages and disadvantages of high power ultrasound application in the dairy industry by Mislav Muža, Verica Batur, Marija Badanjak, Zoran Herceg, Vesna Lelas, Anet Režek Jambrak

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Properties of Milk Treated with High-Power Ultrasound and Bactofugation by Edita Juraga, Tomislava Vukušić Pavičić, Jasenka Gajdoš Kljusurić, Mladen Brnčić, Tomislav Juraga, Zoran Herceg

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The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk by Edita Juraga, Višnja Stulić, Tomislava Vukušić Pavičić, Jasenka Gajdoš Kljusurić, Mladen Brnčić, Zoran Herceg

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Effect of High Intensity Ultrasound Treatment on the Growth of Food Spoilage Bacteria by Ksenija Markov, Brankica Sobota Šalamon, Anet Režek Jambrak, Tomislava Vukušić, Janko Kaliterna, Zoran Herceg

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Possibility of application high intensity ultrasound in milk industry by Zoran Herceg, Mladen Brnčić, Anet Režek Jambrak, Suzana Rimac Brnčić, Marija Badanjak, Irma Sokolić

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Rheological Properties, Water-Holding and Oil-Binding Capacities of Particulate β-Glucans Isolated from Spent Brewer’s Yeast by Three Different Procedures by Vlatka Petravić-Tominac, Vesna Zechner-Krpan, Katarina Berković, Petra Galović, Zoran Herceg, Siniša Srečec, Igor Špoljarić

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