Authors: Tranchant, CC Dalgleish, DG Hill, AR

Citation: Cc. Tranchant et al., Different coagulation behaviour of bacteriologically acidified and renneted milk: the importance of fine-tuning acid production and rennet action, INT DAIRY J, 11(4-7), 2001, pp. 483-494

Authors: Persaud, DR Dalgleish, DG Nadeau, L Gauthier, S

Citation: Dr. Persaud et al., Isolation and purification of serum and interfacial peptides of a trypsinolyzed beta-lactoglobulin oil-in-water emulsion, J CHROMAT B, 744(2), 2000, pp. 389-397

Authors: Schokker, EP Dalgleish, DG

Citation: Ep. Schokker et Dg. Dalgleish, Orthokinetic flocculation of caseinate-stabilized emulsions: Influence of calcium concentration, shear rate, and protein content, J AGR FOOD, 48(2), 2000, pp. 198-203

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

Authors: Brun, JM Dalgleish, DG

Citation: Jm. Brun et Dg. Dalgleish, Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions, INT DAIRY J, 9(3-6), 1999, pp. 323-327

Authors: Schokker, EP Dalgleish, DG

Citation: Ep. Schokker et Dg. Dalgleish, The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier, COLL SURF A, 145(1-3), 1998, pp. 61-69