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The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins

International dairy journal, 2009-04, Vol.19 (4), p.198-204

Anema, Skelte G.

2009

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Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Comprehensive reviews in food science and food safety, 2019-01, Vol.18 (1), p.140-166

Anema, Skelte G.

2019

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Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils

Biomacromolecules, 2011-10, Vol.12 (10), p.3780-3788

2011

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“Milk on Ice”: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts

Journal of dairy science, 2024-03, Vol.107 (3), p.1311-1333

2024

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Water holding capacity and swelling of casein hydrogels

Food hydrocolloids, 2015-02, Vol.44, p.372-379

2015

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Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

International dairy journal, 2012-10, Vol.26 (2), p.133-140

2012

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Effects of Heat and High Hydrostatic Pressure Treatments on Disulfide Bonding Interchanges among the Proteins in Skim Milk

Journal of agricultural and food chemistry, 2006-05, Vol.54 (9), p.3409-3420

2006

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Spontaneous interaction of lactoferrin with casein micelles or individual caseins

Journal of the Royal Society of New Zealand, 2018-07, Vol.48 (2-3), p.89-110

Anema, Skelte G.

2018

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Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions

Carbohydrate polymers, 2008-07, Vol.73 (2), p.332-343

2008

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Denaturation of α-lactalbumin and bovine serum albumin in pressure-treated reconstituted skim milk

Food chemistry advances, 2022-10, Vol.1, p.100002, Article 100002

Anema, Skelte G.

2022

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Ultrasonication of reconstituted whole milk and its effect on acid gelation

Food chemistry, 2017-02, Vol.217, p.593-601

2017

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Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling

Food research international, 2021-12, Vol.150 (Pt B), p.110810-110810, Article 110810

2021

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The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

Food chemistry, 2013-06, Vol.138 (2-3), p.1604-1609

2013

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EFFECT OF TEMPERATURE AND RATE OF ACIDIFICATION ON THE RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS

Journal of food processing and preservation, 2008-12, Vol.32 (6), p.1016-1033

ANEMA, SKELTE G

2008

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The thermal denaturation of the total whey protein in reconstituted whole milk

International journal of dairy technology, 2017-08, Vol.70 (3), p.332-338

Anema, Skelte G

2017

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Stability of milk-derived calcium phosphate suspensions

Dairy science & technology, 2009-05, Vol.89 (3-4), p.269-282

Anema, Skelte G.

2009

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Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3635-3642

Anema, Skelte G

2007

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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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Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk

Food chemistry, 2015-05, Vol.174, p.339-347

2015

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Effect of pH on the viscosity of heated reconstituted skim milk

International dairy journal, 2004-06, Vol.14 (6), p.541-548

2004

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Complex coacervates of lactotransferrin and β-lactoglobulin

Journal of colloid and interface science, 2014-09, Vol.430, p.214-220

2014

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Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio

Food & function, 2020-11, Vol.11 (11), p.1193-124

2020

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Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins

International dairy journal, 2021-11, Vol.122, p.105136, Article 105136

Anema, Skelte G.

2021

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Interactions of Casein Micelles with Calcium Phosphate Particles

Journal of agricultural and food chemistry, 2014-06, Vol.62 (25), p.5983-5992

2014

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On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins

Journal of dairy research, 2008-11, Vol.75 (4), p.415-421

Anema, Skelte G

2008

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The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins

Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils

“Milk on Ice”: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts

Water holding capacity and swelling of casein hydrogels

Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

Effects of Heat and High Hydrostatic Pressure Treatments on Disulfide Bonding Interchanges among the Proteins in Skim Milk

Spontaneous interaction of lactoferrin with casein micelles or individual caseins

Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions

Denaturation of α-lactalbumin and bovine serum albumin in pressure-treated reconstituted skim milk

Ultrasonication of reconstituted whole milk and its effect on acid gelation

Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

EFFECT OF TEMPERATURE AND RATE OF ACIDIFICATION ON THE RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS

The thermal denaturation of the total whey protein in reconstituted whole milk

Stability of milk-derived calcium phosphate suspensions

Role of κ-Casein in the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

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

Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk

Effect of pH on the viscosity of heated reconstituted skim milk

Complex coacervates of lactotransferrin and β-lactoglobulin

Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio

Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins

Interactions of Casein Micelles with Calcium Phosphate Particles

On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins

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