| Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins D Bogahawaththa, R Buckow, J Chandrapala, T Vasiljevic Innovative Food Science & Emerging Technologies 47, 301-308, 2018 | 93 | 2018 |
| Impact of selected process parameters on solubility and heat stability of pea protein isolate D Bogahawaththa, NHB Chau, J Trivedi, M Dissanayake, T Vasiljevic Lwt 102, 246-253, 2019 | 85 | 2019 |
| Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins D Bogahawaththa, J Chandrapala, T Vasiljevic Food Hydrocolloids 72, 350-357, 2017 | 61 | 2017 |
| Structural changes of native milk proteins subjected to controlled shearing and heating A Mediwaththe, D Bogahawaththa, MK Grewal, J Chandrapala, ... Food research international 114, 151-158, 2018 | 39 | 2018 |
| Modulation of milk immunogenicity by thermal processing D Bogahawaththa, J Chandrapala, T Vasiljevic International dairy journal 69, 23-32, 2017 | 38 | 2017 |
| Thermal denaturation of bovine β-lactoglobulin in different protein mixtures in relation to antigenicity D Bogahawaththa, J Chandrapala, T Vasiljevic International dairy journal 91, 89-97, 2019 | 25 | 2019 |
| Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength D Bogahawaththa, NHB Chau, J Trivedi, M Dissanayake, T Vasiljevic Food research international 125, 108522, 2019 | 24 | 2019 |
| In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures D Bogahawaththa, R Ashraf, J Chandrapala, O Donkor, T Vasiljevic Journal of dairy science 101 (10), 8726-8736, 2018 | 14 | 2018 |
| Crystallization behavior and crystal properties of lactose as affected by lactic, citric, or phosphoric acid R Wijayasinghe, D Bogahawaththa, J Chandrapala, T Vasiljevic Journal of dairy science 103 (12), 11050-11061, 2020 | 13 | 2020 |
| Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions R Wijayasinghe, D Bogahawaththa, T Huppertz, J Chandrapala, ... Food chemistry 293, 247-253, 2019 | 11 | 2019 |
| Denaturation of selected bioactive whey proteins during pasteurization and their ability to modulate milk immunogenicity D Bogahawaththa, T Vasiljevic Journal of Dairy Research 87 (4), 484-487, 2020 | 9 | 2020 |
| Shearing accelerates denaturation of β-lactoglobulin and α-lactalbumin in skim milk during heating D Bogahawaththa, T Vasiljevic International Dairy Journal 105, 104674, 2020 | 9 | 2020 |
| Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate D Bogahawaththa, B Trajkovska, T Markoska, T Vasiljevic Journal of Dairy Science 104 (3), 2834-2842, 2021 | 5 | 2021 |
| Shear-induced structural changes and denaturation of bovine immunoglobulin G and serum albumin at different temperatures D Bogahawaththa, T Vasiljevic Food Hydrocolloids 124, 107283, 2022 | 4 | 2022 |
| Processing-induced modifications of native bovine milk proteins in relation to immunogenicity D Bogahawaththa Victoria University, 2018 | | 2018 |
Todor Vasiljevic, PhD BEngProfessor of Food Science, Advanced Food Systems, College of Health and Biomedicine, VictoriaVerified email at vu.edu.au
