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Stakeholder engagement in water governance as social learning: lessons from practice

Water international, 2018-01, Vol.43 (1), p.34-59

2018

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WaterPyramids: Innovative Design Provides Sustainable Water Delivery

Journal - American Water Works Association, 2010-05, Vol.102 (5), p.26-28

2010

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Water Pyramids: Innovative Design Provides Sustainable Water Delivery

Journal - American Water Works Association, 2010-05, Vol.102 (5), p.26-28

2010

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Stakeholder engagement in water governance as social learning: lessons from practice

OECD Principles on Water Governance, 2019, p.34-59

1, 2019

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The denaturation of whey proteins in a processed cheese environment

International dairy journal, 2024-06, Vol.153, p.105897, Article 105897

2024

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Effect of fat and protein-in-water concentrations on the properties of model processed cheese

International dairy journal, 2015-11, Vol.50, p.15-23

2015

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Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures

International dairy journal, 2022-08, Vol.131, p.105368, Article 105368

2022

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A molecular classification of papillary renal cell carcinoma

Cancer research (Chicago, Ill.), 2005-07, Vol.65 (13), p.5628-5637

2005

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Recognizing the Continuous Nature of Expression Heterogeneity and Clinical Outcomes in Clear Cell Renal Cell Carcinoma

Scientific reports, 2017-08, Vol.7 (1), p.7342-10, Article 7342

2017

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Effect of the pH of skim milk at heating on milk concentrate viscosity

International dairy journal, 2014-12, Vol.39 (2), p.336-343

2014

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Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk

Journal of agricultural and food chemistry, 2011-08, Vol.59 (15), p.8413-8422

2011

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Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk

Journal of agricultural and food chemistry, 2004-01, Vol.52 (2), p.337-343

2004

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Effect of Protein, Nonprotein-Soluble Components, and Lactose Concentrations on the Irreversible Thermal Denaturation of β-Lactoglobulin and α-Lactalbumin in Skim Milk

Journal of agricultural and food chemistry, 2006-09, Vol.54 (19), p.7339-7348

2006

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Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk

Food hydrocolloids, 2005, Vol.19 (5), p.879-887

2005

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The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

International dairy journal, 2013-10, Vol.32 (2), p.79-88

2013

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The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins

Food chemistry, 2009-08, Vol.115 (4), p.1373-1380

2009

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Characterisation of heat-set milk protein gels

International dairy journal, 2016-03, Vol.54, p.10-20

2016

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Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk

Food science & technology, 2004-01, Vol.37 (7), p.779-787

2004

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Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin

Food science & technology, 2007, Vol.40 (1), p.99-106

2007

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Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk

Food chemistry, 2011-11, Vol.129 (2), p.463-471

2011

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influence of moisture content on the rheological properties of processed cheese spreads

International journal of food science & technology, 2004-08, Vol.39 (7), p.763-771

2004

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Effect of pH at heat treatment on the hydrolysis of k-casein and the gelation of skim milk by chymosin

Food science & technology, 2007, Vol.40 (1), p.99-106

2007

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The influence of moisture content on the rheological properties of processed cheese spreads

International journal of food science & technology, 2004-07, Vol.39 (7), p.763-771.

2004

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Synthesis of the square-bipyramidal cluster [Co4(μ4-SiMe)2(CO)11] by two routes and its reaction with GeMe2H2. The crystal structures of [Co4(μ4-SiMe)2(CO)11] and [Co4(μ4-SiMe)2{μ-GeMe2}(CO)10]

Journal of organometallic chemistry, 1993-02, Vol.444 (1-2), p.211-218

1993

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Synthesis of the square-bipyramidal cluster [Co 4(μ 4-SiMe) 2(CO) 11] by two routes and its reaction with GeMe 2H 2. The crystal structures of [CO 4(μ 4-SiMe) 2(CO) 11] and [CO 4(μ 4-SiMe) 2 μ-GeMe 2(CO) 10]

Journal of organometallic chemistry, 1993, Vol.444 (1), p.211-218

1993

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Stakeholder engagement in water governance as social learning: lessons from practice

WaterPyramids: Innovative Design Provides Sustainable Water Delivery

Water Pyramids: Innovative Design Provides Sustainable Water Delivery

Stakeholder engagement in water governance as social learning: lessons from practice

The denaturation of whey proteins in a processed cheese environment

Effect of fat and protein-in-water concentrations on the properties of model processed cheese

Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures

A molecular classification of papillary renal cell carcinoma

Recognizing the Continuous Nature of Expression Heterogeneity and Clinical Outcomes in Clear Cell Renal Cell Carcinoma

Effect of the pH of skim milk at heating on milk concentrate viscosity

Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk

Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk

Effect of Protein, Nonprotein-Soluble Components, and Lactose Concentrations on the Irreversible Thermal Denaturation of β-Lactoglobulin and α-Lactalbumin in Skim Milk

Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk

The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins

Characterisation of heat-set milk protein gels

Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk

Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin

Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk

influence of moisture content on the rheological properties of processed cheese spreads

Effect of pH at heat treatment on the hydrolysis of k-casein and the gelation of skim milk by chymosin

The influence of moisture content on the rheological properties of processed cheese spreads

Synthesis of the square-bipyramidal cluster [Co4(μ4-SiMe)2(CO)11] by two routes and its reaction with GeMe2H2. The crystal structures of [Co4(μ4-SiMe)2(CO)11] and [Co4(μ4-SiMe)2{μ-GeMe2}(CO)10]

Synthesis of the square-bipyramidal cluster [Co 4(μ 4-SiMe) 2(CO) 11] by two routes and its reaction with GeMe 2H 2. The crystal structures of [CO 4(μ 4-SiMe) 2(CO) 11] and [CO 4(μ 4-SiMe) 2 μ-GeMe 2(CO) 10]

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