Calcium Absorption from Food Products: Food Matrix Effects
2021 · Nutrients · 213 citations
https://doi.org/10.3390/nu14010180
T
Thom Huppertz
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Thom Huppertz is an academic researcher from FrieslandCampina (Netherlands). The author has contributed to research in topics: Proteins in Food Systems & Protein Hydrolysis and Bioactive Peptides & Microencapsulation and Drying Processes. The author has an h-index of 58, co-authored 285 publications.
ORCID: 0000-0003-4142-9359Papers by this author
worksInvited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives
2020 · Journal of Dairy Science · 84 citations
https://doi.org/10.3168/jds.2020-18605
Influence of protein content and storage conditions on the solubility of caseins and whey proteins in milk protein concentrates
2014 · International Dairy Journal · 83 citations
https://doi.org/10.1016/j.idairyj.2014.09.009
Influence of micellar calcium phosphate on in vitro gastric coagulation and digestion of milk proteins in infant formula model systems
2020 · International Dairy Journal · 71 citations
https://doi.org/10.1016/j.idairyj.2020.104717
Protein quality as a complementary functional unit in life cycle assessment (LCA)
2022 · The International Journal of Life Cycle Assessment · 71 citations
https://doi.org/10.1007/s11367-022-02123-z
Production and characterization of infant milk formula powders: A review
2020 · Drying Technology · 69 citations
https://doi.org/10.1080/07373937.2020.1767645
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