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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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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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Complete genome sequencing of Pandoraea pnomenusa RB38 and Molecular Characterization of Its N-acyl homoserine lactone synthase gene ppnI

PeerJ (San Francisco, CA), 2015-08, Vol.3, p.e1225-e1225

2015

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Corporate culture and organizational performance

Journal of managerial psychology, 2004-06, Vol.19 (4), p.340-359

2004

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Characterization of the mechanism of prolonged adaptation to osmotic stress of Jeotgalibacillus malaysiensis via genome and transcriptome sequencing analyses

Scientific reports, 2016-09, Vol.6 (1), p.33660-33660, Article 33660

2016

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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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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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Lack of clinical manifestations in asymptomatic dengue infection is attributed to broad down-regulation and selective up-regulation of host defence response genes

PloS one, 2014-04, Vol.9 (4), p.e92240-e92240

2014

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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 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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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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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 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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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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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 different starches on rheological and microstructural properties of (I) model processed cheese

International journal of food science & technology, 2008-12, Vol.43 (12), p.2191-2196

2008

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Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

International journal of food science & technology, 2008-12, Vol.43 (12), p.2197-2203

2008

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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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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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Characterisation of heat-set milk protein gels

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

2016

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Work-family conflict of women entrepreneurs in Singapore

Women in management review (Bradford, West Yorkshire, England : 1992), 2001-08, Vol.16 (5), p.204-221

2001

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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 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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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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Bis- and tris-(pyrazolyl)borate complexes of methyltin chlorides and the X-ray structure of five-coordinate [bis(pyrazolyl)borate]chlorodimethyltin(IV)

Journal of organometallic chemistry, 1986-08, Vol.309 (3), p.257-265

1986

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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

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

Complete genome sequencing of Pandoraea pnomenusa RB38 and Molecular Characterization of Its N-acyl homoserine lactone synthase gene ppnI

Corporate culture and organizational performance

Characterization of the mechanism of prolonged adaptation to osmotic stress of Jeotgalibacillus malaysiensis via genome and transcriptome sequencing analyses

Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk

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

Lack of clinical manifestations in asymptomatic dengue infection is attributed to broad down-regulation and selective up-regulation of host defence response genes

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

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

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

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

The denaturation of whey proteins in a processed cheese environment

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

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

Effect of different starches on rheological and microstructural properties of (I) model processed cheese

Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

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

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

Characterisation of heat-set milk protein gels

Work-family conflict of women entrepreneurs in Singapore

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

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

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]

Bis- and tris-(pyrazolyl)borate complexes of methyltin chlorides and the X-ray structure of five-coordinate [bis(pyrazolyl)borate]chlorodimethyltin(IV)

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