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Results:
1-7
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Results: 7
Authors:
Corredig, M
Wicker, L
Citation: M. Corredig et L. Wicker, Changes in the molecular weight distribution of three commercial pectins after valve homogenization, FOOD HYDROC, 15(1), 2001, pp. 17-23
Authors:
Corredig, M
Kerr, W
Wicker, L
Citation: M. Corredig et al., Particle size distribution of orange juice cloud after addition of sensitized pectin, J AGR FOOD, 49(5), 2001, pp. 2523-2526
Authors:
Fomuso, LB
Corredig, M
Akoh, CC
Citation: Lb. Fomuso et al., A comparative study of mayonnaise and Italian dressing prepared with lipase-catalyzed transesterified olive oil and caprylic acid, J AM OIL CH, 78(7), 2001, pp. 771-774
Authors:
Corredig, M
Kerr, W
Wicker, L
Citation: M. Corredig et al., Molecular characterization of commercial pectins by separation with linearmix gel permeation columns in-line with multi-angle light scattering detection, FOOD HYDROC, 14(1), 2000, pp. 41-47
Authors:
Corredig, M
Wicker, L
Citation: M. Corredig et L. Wicker, Role of cations in the catalysis of thermostable pectinmethylesterase extracted from marsh grapefruit pulp, J AGR FOOD, 48(8), 2000, pp. 3238-3244
Authors:
Corredig, M
Kerr, W
Wicker, L
Citation: M. Corredig et al., Separation of thermostable pectinmethylesterase from Marsh grapefruit pulp, J AGR FOOD, 48(10), 2000, pp. 4918-4923
Authors:
Corredig, M
Dalgleish, DG
Citation: M. Corredig et Dg. Dalgleish, The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk, INT DAIRY J, 9(3-6), 1999, pp. 233-236
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1-7
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