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Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids

Journal of food science, 1998-01, Vol.63 (1), p.108-112

1998

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Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients

Journal of food science, 2001-03, Vol.66 (2), p.217-224

2001

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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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The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

Food hydrocolloids, 2008, Vol.22 (1), p.65-73

2008

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Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin

International dairy journal, 2007-09, Vol.17 (9), p.1034-1042

2007

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Factors affecting the acid gelation of sodium caseinate

International dairy journal, 2006-10, Vol.16 (10), p.1132-1141

2006

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Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese

Journal of dairy science, 2006-02, Vol.89 (2), p.468-482

2006

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Milk fat microencapsulation using whey proteins

International dairy journal, 1999-09, Vol.9 (9), p.657-663

1999

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Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

Journal of the science of food and agriculture, 2007-03, Vol.87 (4), p.641-650

2007

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Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads

International journal of food properties, 2009-03, Vol.12 (2), p.368-378

2009

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Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size

International dairy journal, 1998-08, Vol.8 (8), p.707-714

1998

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Gel characteristics of beta-lactoglobulin, whey protein concentrate and whey protein isolate

Journal of texture studies, 1997-09, Vol.28 (4), p.387-403

1997

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thermostability of spray dried imitation coffee whiteners

International journal of dairy technology, 1999-08, Vol.52 (3), p.107-113

1999

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The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system

International dairy journal, 2001-01, Vol.11 (4), p.525-532

2001

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Surface activity properties of cysteine-substituted C-terminal melittin analogues

Biochimie, 1997-09, Vol.79 (8), p.503-508

1997

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Influence of post-harvest urea applications on nitrogen reserves, growth and fruiting of young apple trees

O'Kennedy, B.T

1973

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CHANGES IN APPLE BARK STORAGE PROTEIN AT THE ONSET OF GROWTH

Acta horticulturae, 1980-07 (92), p.220-221

1980

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2 - Caseins

Handbook of Food Proteins?, 2011, p.13-29

O’Kennedy, B.T.

2011

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19 - Dairy ingredients in non-dairy food systems

Dairy-derived ingredients, 2009, p.482-506

O’Kennedy, B.T.

2009

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27 - CHANGES IN APPLE BARK STORAGE PROTEIN AT THE ONSET OF GROWTH

Mineral Nutrition of Fruit Trees, 1980, p.220-221

1980

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CONSERVATION AND REUTILIZATION OF BARK PROTEINS IN APPLE TREES

Acta horticulturae, 1980-07 (92), p.369-377

1980

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16 - Reducing salt in cheese and dairy spreads

Reducing salt in foods, 2007, p.316-357

2007

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62 - CONSERVATION AND REUTILIZATION OF BARK PROTEINS IN APPLE TREES

Mineral Nutrition of Fruit Trees, 1980, p.369-377

1980

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The solubilization and degradation of pumpkin seed globulin during germination

Plant and cell physiology, 1978-11, Vol.19 (7), p.1235-1246

1978

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Biological And Medical Sciences
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Food Industries
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Fundamental And Applied Biological Sciences. Psychology
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Milk And Cheese Industries. Ice Creams
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Casein
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Chemistry
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Chemistry, Applied
(3)
Food Additives
(3)
Gelation
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Hydrocolloids
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Lactoglobulins
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Particle Size
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Physical Sciences
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Protein Aggregates
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Rheology
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Acidification
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Agriculture
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Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids

Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients

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

The effect of heating on β-lactoglobulin–chitosan mixtures as influenced by pH and ionic strength

Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin

Factors affecting the acid gelation of sodium caseinate

Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese

Milk fat microencapsulation using whey proteins

Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads

Influence of κ-Casein Genetic Variant on Rennet Gel Microstructure, Cheddar Cheesemaking Properties and Casein Micelle Size

Gel characteristics of beta-lactoglobulin, whey protein concentrate and whey protein isolate

thermostability of spray dried imitation coffee whiteners

The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system

Surface activity properties of cysteine-substituted C-terminal melittin analogues

Influence of post-harvest urea applications on nitrogen reserves, growth and fruiting of young apple trees

CHANGES IN APPLE BARK STORAGE PROTEIN AT THE ONSET OF GROWTH

2 - Caseins

19 - Dairy ingredients in non-dairy food systems

27 - CHANGES IN APPLE BARK STORAGE PROTEIN AT THE ONSET OF GROWTH

CONSERVATION AND REUTILIZATION OF BARK PROTEINS IN APPLE TREES

16 - Reducing salt in cheese and dairy spreads

62 - CONSERVATION AND REUTILIZATION OF BARK PROTEINS IN APPLE TREES

The solubilization and degradation of pumpkin seed globulin during germination

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