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Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

International dairy journal, 2005-11, Vol.15 (11), p.1095-1104

2005

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The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk

International dairy journal, 2007-09, Vol.17 (9), p.1043-1052

2007

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Production of a Novel Ingredient from Buttermilk

Journal of dairy science, 2003-09, Vol.86 (9), p.2744-2750

2003

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Casein Micelles as Colloids: Surface Structures and Stabilities

Journal of dairy science, 1998-11, Vol.81 (11), p.3013-3018

Dalgleish, D.G.

1998

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Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

Colloids and surfaces, B, Biointerfaces, 2004-03, Vol.34 (2), p.113-121

2004

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A Study of β-Casein Tertiary Structure by Intramolecular Crosslinking and Mass Spectrometry

Journal of dairy science, 2004-11, Vol.87 (11), p.3638-3647

2004

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Tensile and Barrier Properties of Edible Films Made from Whey Proteins

Journal of food science, 2002-01, Vol.67 (1), p.188-193

2002

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Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

Food hydrocolloids, 2005, Vol.19 (2), p.187-195

2005

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The Emulsifying Properties of Hydrolyzates of Whey Proteins

Journal of dairy science, 1998-04, Vol.81 (4), p.918-924

1998

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Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

Food hydrocolloids, 2005, Vol.19 (3), p.371-377

2005

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Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

Journal of dairy research, 1996-08, Vol.63 (3), p.441-449

1996

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Adsorption of protein and the stability of emulsions

Trends in food science & technology, 1997, Vol.8 (1), p.1-6

Dalgleish, Douglas G.

1997

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Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7743-7750

2003

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Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface

Journal of colloid and interface science, 1997-12, Vol.196 (2), p.292-298

1997

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The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

International dairy journal, 1999-03, Vol.9 (3), p.233-236

1999

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Dynamic light scattering: applications to food systems

Food research international, 1995, Vol.28 (3), p.181-193

1995

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Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material

Journal of dairy research, 1998-08, Vol.65 (3), p.465-477

1998

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Orthokinetic Flocculation of Caseinate-Stabilized Emulsions: Influence of Calcium Concentration, Shear Rate, and Protein Content

Journal of agricultural and food chemistry, 2000-02, Vol.48 (2), p.198-203

2000

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Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

Food research international, 1996-01, Vol.29 (1), p.49-55

1996

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Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil-in-Water Emulsions Containing Milk Proteins

Journal of the science of food and agriculture, 1996-12, Vol.72 (4), p.448-454

1996

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The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk

Journal of dairy science, 1998-07, Vol.81 (7), p.1840-1847

1998

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Interactions between α-Lactalbumin and β-Lactoglobulin in the Early Stages of Heat Denaturation

Journal of agricultural and food chemistry, 1997-09, Vol.45 (9), p.3459-3464

1997

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Studies on Interactions between Phosphatidylcholine and Casein

Langmuir, 1995-01, Vol.11 (1), p.75-79

1995

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Transition temperatures of heat-induced structural changes in ovalbumin solutions at acid and neutral pH

Food hydrocolloids, 1997, Vol.11 (3), p.311-317

1997

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Isolates from Industrial Buttermilk: Emulsifying Properties of Materials Derived from the Milk Fat Globule Membrane

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12), p.4595-4600

1997

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Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk

Production of a Novel Ingredient from Buttermilk

Casein Micelles as Colloids: Surface Structures and Stabilities

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

A Study of β-Casein Tertiary Structure by Intramolecular Crosslinking and Mass Spectrometry

Tensile and Barrier Properties of Edible Films Made from Whey Proteins

Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

The Emulsifying Properties of Hydrolyzates of Whey Proteins

Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

Adsorption of protein and the stability of emulsions

Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface

The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

Dynamic light scattering: applications to food systems

Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material

Orthokinetic Flocculation of Caseinate-Stabilized Emulsions: Influence of Calcium Concentration, Shear Rate, and Protein Content

Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil-in-Water Emulsions Containing Milk Proteins

The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk

Interactions between α-Lactalbumin and β-Lactoglobulin in the Early Stages of Heat Denaturation

Studies on Interactions between Phosphatidylcholine and Casein

Transition temperatures of heat-induced structural changes in ovalbumin solutions at acid and neutral pH

Isolates from Industrial Buttermilk: Emulsifying Properties of Materials Derived from the Milk Fat Globule Membrane

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