| Functional properties of food proteins E Kristo, M Corredig Applied food protein chemistry, 47-73, 2014 | 466 | 2014 |
| Physical properties of starch nanocrystal-reinforced pullulan films E Kristo, CG Biliaderis Carbohydrate Polymers 68 (1), 146-158, 2007 | 424 | 2007 |
| Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes E Kristo, KP Koutsoumanis, CG Biliaderis Food hydrocolloids 22 (3), 373-386, 2008 | 299 | 2008 |
| Polysaccharide–protein interactions in dairy matrices, control and design of structures M Corredig, N Sharafbafi, E Kristo Food Hydrocolloids 25 (8), 1833-1841, 2011 | 231 | 2011 |
| The effect of apple pomace on the texture, rheology and microstructure of set type yogurt X Wang, E Kristo, G LaPointe Food Hydrocolloids 91, 83-91, 2019 | 195 | 2019 |
| Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei E Kristo, CG Biliaderis, N Tzanetakis International Dairy Journal 13 (7), 517-528, 2003 | 191 | 2003 |
| Water vapour barrier and tensile properties of composite caseinate-pullulan films: Biopolymer composition effects and impact of beeswax lamination E Kristo, CG Biliaderis, A Zampraka Food chemistry 101 (2), 753-764, 2007 | 185 | 2007 |
| Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks X Wang, E Kristo, G LaPointe Food Hydrocolloids 100, 105453, 2020 | 166 | 2020 |
| Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology E Kristo, CG Biliaderis, N Tzanetakis Food chemistry 83 (3), 437-446, 2003 | 164 | 2003 |
| Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films: Caseinate–pullulan bilayers and blends E Kristo, CG Biliaderis Food hydrocolloids 20 (7), 1057-1071, 2006 | 132 | 2006 |
| Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures M Sharma, E Kristo, M Corredig, L Duizer Food hydrocolloids 63, 478-487, 2017 | 129 | 2017 |
| Structural changes imposed on whey proteins by UV irradiation in a continuous UV light reactor E Kristo, A Hazizaj, M Corredig Journal of Agricultural and Food Chemistry 60 (24), 6204-6209, 2012 | 108 | 2012 |
| The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels E Kristo, Z Miao, M Corredig International Dairy Journal 21 (9), 656-662, 2011 | 93 | 2011 |
| Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates NR Tari, MZ Fan, T Archbold, E Kristo, A Guri, E Arranz, M Corredig Journal of dairy science 101 (4), 2851-2861, 2018 | 31 | 2018 |
| Determination of inulin in milk using high-performance liquid chromatography with evaporative light scattering detection E Kristo, A Foo, AR Hill, M Corredig Journal of dairy science 94 (7), 3316-3321, 2011 | 16 | 2011 |
| Effect of UV irradiation on the properties of whey protein solutions treated using a novel UV light reactor E Kristo, A Hazizaj, M Corredig URL: http://www. icef11. org/content/papers/nfp/NFP1132. pdf, 0 | 3 | |
| Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. WXY Wang XinYa, E Kristo, G LaPointe | | 2020 |
| The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. WXY Wang XinYa, E Kristo, G LaPointe | | 2019 |
| Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates RT Niloufar, MZ Fan, T Archbold, E Kristo, A Guri, EM Arranz Gutiérrez, ... Elsevier, 2018 | | 2018 |
| Effect of hydrocolloid type on texture of pureed carrots: rheological and sensory measures. MS Madhu Sharma, E Kristo, M Corredig, L Duizer | | 2017 |
