Todor Vasiljevic (T Vasiljevic)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2016-2024
Publications (10 Years): 19

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of food science and technology

Victoria University

University of Alberta (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Victoria University Nov 05 2003

Australia

Professor :: College of Health and Biomedicine

University of Banja Luka Sep 01 1990 - Jun 01 1996

Bosnia and Herzegovina

Lecturer/Research associate :: Faculty of Technology

Education History

University of Alberta Sep 01 1997 - Jan 17 2003

Canada

PHD :: Agricultural, Food and Nutritional Sciences

University of Banja Luka Sep 01 1985 - May 01 1990

Bosnia and Herzegovina

BSC :: Faculty of Technology

Publications

Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk. Foods (Basel, Switzerland) 13 (11) (2024)
Elaheh Ahmadi, Tatijana Markoska, Thom Huppertz, Todor Vasiljevic
Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content. Foods (Basel, Switzerland) 13 (2) (2024)
Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing. Foods (Basel, Switzerland) 13 (2) (2024)
Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions. Foods (Basel, Switzerland) 13 (10) (2024)
Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Effect of Protein Content on Heat Stability of Reconstituted Milk Protein Concentrate under Controlled Shearing. Foods (Basel, Switzerland) 13 (2) (2024)
Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk. Foods (Basel, Switzerland) 13 (11) (2024)
Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions. Foods (Basel, Switzerland) 13 (10) (2024)
Elaheh Ahmadi, Tatijana Markoska, Thom Huppertz, Todor Vasiljevic
Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content. Foods (Basel, Switzerland) 13 (2) (2024)
Rangani Wijayasinghe, Todor Vasiljevic, Jayani Chandrapala
Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose. Foods (Basel, Switzerland) 12 (24) (2023)
Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing. Foods (Basel, Switzerland) 12 (24) (2023)
Rangani Wijayasinghe, Todor Vasiljevic, Jayani Chandrapala
Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose. Foods (Basel, Switzerland) 12 (24) (2023)
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain. Foods (Basel, Switzerland) 12 (23) (2023)
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain. Foods (Basel, Switzerland) 12 (23) (2023)
Anushka Mediwaththe, Thom Huppertz, Jayani Chandrapala, Todor Vasiljevic
Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing. Foods (Basel, Switzerland) 12 (24) (2023)
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Influence of Actinidin-Induced Hydrolysis on the Functional Properties of Milk Protein and Whey Protein Concentrates. Foods (Basel, Switzerland) 12 (20) (2023)
Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate. Molecules (Basel, Switzerland) 28 (19) (2023)
Tatijana Markoska, Davor Daniloski, Todor Vasiljevic, Thom Huppertz
Structural Changes of β-Casein Induced by Temperature and pH Analysed by Nuclear Magnetic Resonance, Fourier-Transform Infrared Spectroscopy, and Chemometrics. Molecules (Basel, Switzerland) 26 (24) (2021)
Tatijana Markoska, Todor Vasiljevic, Thom Huppertz
Unravelling Conformational Aspects of Milk Protein Structure-Contributions from Nuclear Magnetic Resonance Studies. Foods (Basel, Switzerland) 9 (8) (2020)
V Manikkam, M L Mathai, W A Street, O N Donkor, Todor Vasiljevic
Sustainable use of silver warehou (Seriollela punctata): effects of storage, processing conditions and simulated gastrointestinal digestion on selected in-vitro bioactivities. Journal of food science and technology 53 (9) (2016)

Todor Vasiljevic.css-eqlu8i{font-size:small;padding-left:4px;} (T Vasiljevic)

Publication Activity (10 Years)

Top Topics

Top Venues

Todor Vasiljevic (T Vasiljevic)