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An elastic–plastic asperity interaction model for sliding friction

Tribology international, 2011-11, Vol.44 (12), p.1679-1694

2011

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Segregative interactions and competitive binding of Ca²⁺ in gelling mixtures of whey protein isolate with Na⁺ κ-carrageenan

Food hydrocolloids, 2009-03, Vol.23 (2), p.468-489

2009

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The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems

Food hydrocolloids, 2005, Vol.19 (1), p.101-109

2005

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Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry

Food hydrocolloids, 2007, Vol.21 (4), p.638-644

2007

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Measurements of pressure and area dependent tangential contact stiffness between rough surfaces using digital image correlation

Tribology international, 2011-09, Vol.44 (10), p.1188-1198

2011

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Induction melt thermoforming of advanced multi-axial thermoplastic composite laminates

Journal of manufacturing processes, 2020-12, Vol.60, p.673-683

2020

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Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

Food hydrocolloids, 1999, Vol.13 (4), p.325-337

1999

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A Comparison of Contact Stiffness Measurements Obtained by the Digital Image Correlation and Ultrasound Techniques

Experimental mechanics, 2013-09, Vol.53 (7), p.1245-1263

2013

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Investigation of non-Coulomb friction behaviour in reciprocating sliding

Wear, 2011-06, Vol.271 (5), p.802-816

2011

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Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws

Food hydrocolloids, 2008, Vol.22 (3), p.468-484

2008

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Gelation of beta-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels

Journal of food science, 1988-01, Vol.53 (1), p.231-236

1988

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Segregative interactions between gelatin and polymerised whey protein

Food hydrocolloids, 2008-05, Vol.22 (3), p.485-491

2008

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Proton magnetic resonance spectroscopy and outcome in term neonates with chorioamnionitis

Journal of perinatology, 2015-12, Vol.35 (12), p.1030-1036

2015

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Combined confocal microscopy and large deformation analysis of emulsion filled gels and stirred acid milk gels

Food Structure, 2014-04, Vol.1 (2), p.127-136

2014

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Rheology of ι-carrageenan gels containing caseins

Food hydrocolloids, 1996, Vol.10 (2), p.151-157

1996

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Sex differences in cerebral blood flow following chorioamnionitis in healthy term infants

Journal of perinatology, 2014-03, Vol.34 (3), p.197-202

2014

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The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients

Food hydrocolloids, 2004, Vol.18 (1), p.109-125

2004

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Segregative interactions and competitive binding of Ca 2+ in gelling mixtures of whey protein isolate with Na + κ-carrageenan

Food hydrocolloids, 2009, Vol.23 (2), p.468-489

2009

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Mercaptoethanol, N-ethylmaleimide, propylene glycol and urea effects on rheological properties of thermally induced beta-lactoglobulin gels at alkaline pH

Journal of food science, 1991-09, Vol.56 (5), p.1338-1341

1991

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Molecular forces involved in the formation and stabilization of heat-induced actomyosin gels

Meat science, 1994, Vol.36 (3), p.407-421

1994

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The surface-active properties of muscle proteins

Food chemistry, 1990, Vol.35 (1), p.1-12

1990

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The hydration behaviour of rennet caseins in calcium chelating salt solution as determined using a rheological approach

Food hydrocolloids, 1998-10, Vol.12 (4), p.451-457

1998

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The effects of salts on the rheological properties of plasma protein gels

Food chemistry, 1989, Vol.34 (4), p.249-259

1989

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The influence of caseins on the rheology of ι-carrageenan gels

Food Hydrocolloids [FOOD HYDROCOLL.]. Vol. 8, no. 3-4. 1994, 1994, Vol.8 (3), p.317-329

1994

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Surface active and emulsifying properties of caseins/caseinates as influenced by state of aggregation

International dairy journal, 1991, Vol.1 (1), p.13-37

1991

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An elastic–plastic asperity interaction model for sliding friction

Segregative interactions and competitive binding of Ca²⁺ in gelling mixtures of whey protein isolate with Na⁺ κ-carrageenan

The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems

Denaturation and aggregation processes in thermal gelation of whey proteins resolved by differential scanning calorimetry

Measurements of pressure and area dependent tangential contact stiffness between rough surfaces using digital image correlation

Induction melt thermoforming of advanced multi-axial thermoplastic composite laminates

Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture

A Comparison of Contact Stiffness Measurements Obtained by the Digital Image Correlation and Ultrasound Techniques

Investigation of non-Coulomb friction behaviour in reciprocating sliding

Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws

Gelation of beta-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels

Segregative interactions between gelatin and polymerised whey protein

Proton magnetic resonance spectroscopy and outcome in term neonates with chorioamnionitis

Combined confocal microscopy and large deformation analysis of emulsion filled gels and stirred acid milk gels

Rheology of ι-carrageenan gels containing caseins

Sex differences in cerebral blood flow following chorioamnionitis in healthy term infants

The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients

Segregative interactions and competitive binding of Ca 2+ in gelling mixtures of whey protein isolate with Na + κ-carrageenan

Mercaptoethanol, N-ethylmaleimide, propylene glycol and urea effects on rheological properties of thermally induced beta-lactoglobulin gels at alkaline pH

Molecular forces involved in the formation and stabilization of heat-induced actomyosin gels

The surface-active properties of muscle proteins

The hydration behaviour of rennet caseins in calcium chelating salt solution as determined using a rheological approach

The effects of salts on the rheological properties of plasma protein gels

The influence of caseins on the rheology of ι-carrageenan gels

Surface active and emulsifying properties of caseins/caseinates as influenced by state of aggregation

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