| Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads D Lin, AL Kelly, V Maidannyk, S Miao Food Hydrocolloids 110, 106165, 2021 | 85 | 2021 |
| Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads … D Lin, AL Kelly, V Maidannyk, S Miao Food Hydrocolloids 108, 105998, 2020 | 55 | 2020 |
| Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation B Nurhadi, YH Roos, V Maidannyk Journal of Food Engineering 174, 68-74, 2016 | 53 | 2016 |
| Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties V Maidannyk, DJ McSweeney, SA Hogan, S Miao, S Montgomery, ... Food chemistry 304, 125418, 2020 | 37 | 2020 |
| The influence of composition and manufacturing approach on the physical and rehydration properties of milk protein concentrate powders DJ McSweeney, V Maidannyk, S Montgomery, JA O’Mahony, ... Foods 9 (2), 236, 2020 | 29 | 2020 |
| Water sorption, glass transition and “strength” of lactose–Whey protein systems VA Maidannyk, YH Roos Food Hydrocolloids 70, 76-87, 2017 | 28 | 2017 |
| Modification of the WLF model for characterization of the relaxation time-temperature relationship in trehalose-whey protein isolate systems VA Maidannyk, YH Roos Journal of food engineering 188, 21-31, 2016 | 25 | 2016 |
| Structural strength analysis of amorphous trehalose-maltodextrin systems VA Maidannyk, B Nurhadi, YH Roos Food Research International 96, 121-131, 2017 | 24 | 2017 |
| Particle size, powder properties and the breakage behaviour of infant milk formula J Han, J Fitzpatrick, K Cronin, V Maidannyk, S Miao Journal of Food Engineering 292, 110367, 2021 | 21 | 2021 |
| Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems VA Maidannyk, ASL Lim, MAE Auty, YH Roos Food research international 116, 1212-1222, 2019 | 21 | 2019 |
| Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder S Wu, J Fitzpatrick, K Cronin, V Maidannyk, S Miao Journal of food engineering 266, 109694, 2020 | 18 | 2020 |
| Carotenoids degradation and precautions during processing W Lu, VA Maidannyk, ASL Lim Carotenoids: Properties, processing and applications, 223-258, 2020 | 18 | 2020 |
| Influence of nitrogen gas injection and agglomeration during spray drying on the physical and bulk handling properties of milk protein concentrate powders DJ McSweeney, V Maidannyk, JA O'Mahony, NA McCarthy Journal of Food Engineering 293, 110399, 2021 | 17 | 2021 |
| Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying DJ McSweeney, V Maidannyk, JA O'Mahony, NA McCarthy Journal of Food Engineering 305, 110597, 2021 | 16 | 2021 |
| Fabrication and characterization of highly re-dispersible dry emulsions W Lu, V Maidannyk, AL Kelly, S Miao Food hydrocolloids 102, 105617, 2020 | 16 | 2020 |
| Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation OM Power, V Maidannyk, DJ McSweeney, MA Fenelon, JA O'Mahony, ... Powder technology 364, 680-688, 2020 | 15 | 2020 |
| Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles V Maidannyk, E Lutjes, S Montgomery, N McCarthy, MAE Auty Food structure 20, 100108, 2019 | 15 | 2019 |
| Structural strength analysis of partially crystalline trehalose VA Maidannyk, YH Roos LWT 88, 9-17, 2018 | 11 | 2018 |
| Breakage of infant milk formula through three different processing methods and its influence on powder properties J Han, J Fitzpatrick, K Cronin, V Maidannyk, S Miao Journal of food engineering 282, 109997, 2020 | 10 | 2020 |
| Thermal gelation and hardening of whey protein beads for subsequent dehydration and encapsulation using vitrifying sugars MM Hansen, VA Maidannyk, YH Roos Journal of food engineering 279, 109966, 2020 | 9 | 2020 |
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