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Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Molecules (Basel, Switzerland), 2022-06, Vol.27 (13), p.4202

2022

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Genome-wide association studies for citric and lactic acids in dairy sheep milk in a New Zealand flock

Animal biotechnology, 2024-11, Vol.35 (1), p.2379897

2024

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Impact of Ultra-High-Pressure Homogenisation on the Inactivation of Bacillus pumilus and Bacillus subtilis Spores in Sheep and Cow Milk

Foods, 2024-10, Vol.13 (21), p.3452

2024

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Direct contact membrane distillation for the concentration of saline dairy effluent

Water research (Oxford), 2015-09, Vol.81, p.167-177

2015

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Direct contact membrane distillation of dairy process streams

Membranes (Basel), 2011-01, Vol.1 (1), p.48-58

2011

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Kinetic modelling of the heat stability of bovine lactoferrin in raw whole milk

Journal of food engineering, 2020-09, Vol.280, p.109977, Article 109977

2020

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The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

Food hydrocolloids, 2023-07, Vol.140, p.108672, Article 108672

2023

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Intragastric restructuring dictates the digestive kinetics of heat-set milk protein gels of contrasting textures

Food research international, 2024-11, Vol.195, p.114944, Article 114944

2024

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Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk

International dairy journal, 2020-04, Vol.103, p.104624, Article 104624

2020

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Type A and B bovine milks: Heat stability is driven by different physicochemical parameters

Journal of dairy science, 2021-11, Vol.104 (11), p.11413-11421

2021

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The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure

Food hydrocolloids, 2021-11, Vol.120, p.106834, Article 106834

2021

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Properties of acid whey as a function of pH and temperature

Journal of dairy science, 2015-07, Vol.98 (7), p.4352-4363

2015

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A multivariate snapshot of New Zealand milk seasonality in individual cows

International dairy journal, 2021-03, Vol.114, p.104940, Article 104940

2021

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Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature

Separation and purification technology, 2016-02, Vol.160, p.18-27

2016

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Removal of lactic acid from acid whey using electrodialysis

Separation and purification technology, 2016-01, Vol.158, p.230-237

2016

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Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep

International dairy journal, 2025-01, Vol.160, p.106102, Article 106102

2025

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Animal factors affecting the cheese-making properties and the heat coagulation time of milk from dairy sheep in a New Zealand flock

New Zealand journal of agricultural research, 2024-03, p.1-18

2024

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Integration of membrane distillation into heat paths of industrial processes

Chemical engineering journal (Lausanne, Switzerland : 1996), 2012-11, Vol.211-212, p.378-387

2012

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Estimation of genetic parameters for production, composition and processability of milk from dairy sheep in a New Zealand flock

New Zealand journal of agricultural research, 2024-06, p.1-18

2024

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Udder and teat morphology traits associated with milk production and somatic cell score in dairy sheep from a New Zealand flock

New Zealand journal of agricultural research, 2024-05, Vol.67 (3), p.348-360

2024

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Strategies for maximizing removal of lactic acid from acid whey – Addressing the un-processability issue

Separation and purification technology, 2017-01, Vol.172, p.489-497

2017

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Culture-independent bacterial community profiling of carbon dioxide treated raw milk

International journal of food microbiology, 2016-09, Vol.233, p.81-89

2016

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Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation

Journal of membrane science, 2013-09, Vol.442, p.149-159

2013

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Towards spray drying of high solids dairy liquid: Effects of feed solid content on particle structure and functionality

Journal of food engineering, 2014-02, Vol.123, p.130-135

2014

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Fouling mechanisms of dairy streams during membrane distillation

Journal of membrane science, 2013-08, Vol.441, p.102-111

2013

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Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

Genome-wide association studies for citric and lactic acids in dairy sheep milk in a New Zealand flock

Impact of Ultra-High-Pressure Homogenisation on the Inactivation of Bacillus pumilus and Bacillus subtilis Spores in Sheep and Cow Milk

Direct contact membrane distillation for the concentration of saline dairy effluent

Direct contact membrane distillation of dairy process streams

Kinetic modelling of the heat stability of bovine lactoferrin in raw whole milk

The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin

Intragastric restructuring dictates the digestive kinetics of heat-set milk protein gels of contrasting textures

Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk

Type A and B bovine milks: Heat stability is driven by different physicochemical parameters

The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure

Properties of acid whey as a function of pH and temperature

A multivariate snapshot of New Zealand milk seasonality in individual cows

Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature

Removal of lactic acid from acid whey using electrodialysis

Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep

Animal factors affecting the cheese-making properties and the heat coagulation time of milk from dairy sheep in a New Zealand flock

Integration of membrane distillation into heat paths of industrial processes

Estimation of genetic parameters for production, composition and processability of milk from dairy sheep in a New Zealand flock

Udder and teat morphology traits associated with milk production and somatic cell score in dairy sheep from a New Zealand flock

Strategies for maximizing removal of lactic acid from acid whey – Addressing the un-processability issue

Culture-independent bacterial community profiling of carbon dioxide treated raw milk

Fouling of dairy components on hydrophobic polytetrafluoroethylene (PTFE) membranes for membrane distillation

Towards spray drying of high solids dairy liquid: Effects of feed solid content on particle structure and functionality

Fouling mechanisms of dairy streams during membrane distillation

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