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Results: 1-25/28
Authors:
LUCEY JA
TEO CT
MUNRO PA
SINGH H
Citation: Ja. Lucey et al., MICROSTRUCTURE, PERMEABILITY AND APPEARANCE OF ACID GELS MADE FROM HEATED SKIM MILK, Food hydrocolloids, 12(2), 1998, pp. 159-165
Authors:
LUCEY JA
MUNRO PA
SINGH H
Citation: Ja. Lucey et al., WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO-DELTA-LACTONE - EFFECTS OF HEAT-TREATMENT AND GELATION TEMPERATURE, Journal of texture studies, 29(4), 1998, pp. 413-426
Authors:
LUCEY JA
MUNRO PA
SINGH H
Citation: Ja. Lucey et al., RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF ACID MILK GELS AS AFFECTED BY FAT-CONTENT AND HEAT-TREATMENT, Journal of food science, 63(4), 1998, pp. 660-664
Authors:
LUCEY JA
TAMEHANA M
SINGH H
MUNRO PA
Citation: Ja. Lucey et al., EFFECT OF INTERACTIONS BETWEEN DENATURED WHEY PROTEINS AND CASEIN MICELLES ON THE FORMATION AND RHEOLOGICAL PROPERTIES OF ACID SKIM MILK GELS, Journal of Dairy Research, 65(4), 1998, pp. 555-567
Authors:
AGBOOLA SO
SINGH H
MUNRO PA
DALGLEISH DG
SINGH AM
Citation: So. Agboola et al., STABILITY OF EMULSIONS FORMED USING WHEY-PROTEIN HYDROLYSATE - EFFECTS OF LECITHIN ADDITION AND RETORTING, Journal of agricultural and food chemistry, 46(5), 1998, pp. 1814-1819
Authors:
AGBOOLA SO
SINGH H
MUNRO PA
DALGLEISH DG
SINGH AM
Citation: So. Agboola et al., DESTABILIZATION OF OIL-IN-WATER EMULSIONS FORMED USING HIGHLY HYDROLYZED WHEY PROTEINS, Journal of agricultural and food chemistry, 46(1), 1998, pp. 84-90
Authors:
MARSHALL AD
MUNRO PA
TRAGARDH G
Citation: Ad. Marshall et al., INFLUENCE OF PERMEATE FLUX ON FOULING DURING THE MICROFILTRATION OF BETA-LACTOGLOBULIN SOLUTIONS UNDER CROSS-FLOW CONDITIONS, Journal of membrane science, 130(1-2), 1997, pp. 23-30
Authors:
LUCEY JA
DICK C
SINGH H
MUNRO PA
Citation: Ja. Lucey et al., DISSOCIATION OF COLLOIDAL CALCIUM PHOSPHATE-DEPLETED CASEIN PARTICLESAS INFLUENCED BY PH AND CONCENTRATION OF CALCIUM AND PHOSPHATE, Milchwissenschaft, 52(11), 1997, pp. 603-606
Authors:
TEO CT
MUNRO PA
SINGH H
Citation: Ct. Teo et al., VARIATION OF WATER-HOLDING CAPACITY AND MECHANICAL-PROPERTIES BETWEENTHE PARTICLE-SIZE FRACTIONS OF MINERAL ACID, LACTIC AND RENNET CASEINCURDS, Journal of Dairy Research, 64(4), 1997, pp. 581-589
Authors:
LUCEY JA
TEO CT
MUNRO PA
SINGH H
Citation: Ja. Lucey et al., RHEOLOGICAL PROPERTIES AT SMALL (DYNAMIC) AND LARGE (YIELD) DEFORMATIONS OF ACID GELS MADE FROM HEATED MILK, Journal of Dairy Research, 64(4), 1997, pp. 591-600
Authors:
WEEKS MG
GOSLING EJ
MUNRO PA
Citation: Mg. Weeks et al., EXPLORATION OF THE MECHANISM OF HEAVY COAGULUM FORMATION IN LACTIC CASEIN MANUFACTURE - ROLE OF STARTER AND AN UNIDENTIFIED COFACTOR, Journal of Dairy Research, 64(1), 1997, pp. 69-75
Authors:
EUSTON SE
SINGH H
MUNRO PA
DALGLEISH DG
Citation: Se. Euston et al., OIL-IN-WATER EMULSIONS STABILIZED BY SODIUM CASEINATE OR WHEY-PROTEINISOLATE AS INFLUENCED BY GLYCEROL MONOSTEARATE, Journal of food science, 61(5), 1996, pp. 916-920
Authors:
SINGH H
ROBERTS MS
MUNRO PA
TEO CT
Citation: H. Singh et al., ACID-INDUCED DISSOCIATION OF CASEIN MICELLES IN MILK - EFFECTS OF HEAT-TREATMENT, Journal of dairy science, 79(8), 1996, pp. 1340-1346
Authors:
TEO CT
MUNRO PA
SINGH H
Citation: Ct. Teo et al., REVERSIBILITY OF SHRINKAGE OF MINERAL ACID CASEIN CURD AS A FUNCTION OF IONIC-STRENGTH, PH AND TEMPERATURE, Journal of Dairy Research, 63(4), 1996, pp. 555-563
Authors:
TEO CT
MUNRO PA
SINGH H
HUDSON RC
Citation: Ct. Teo et al., EFFECTS OF PH AND TEMPERATURE ON THE WATER-HOLDING CAPACITY OF CASEINCURDS AND WHEY-PROTEIN GELS, Journal of Dairy Research, 63(1), 1996, pp. 83-95
Authors:
SRINIVASAN M
SINGH H
MUNRO PA
Citation: M. Srinivasan et al., SODIUM CASEINATE-STABILIZED EMULSIONS - FACTORS AFFECTING COVERAGE AND COMPOSITION OF SURFACE-PROTEINS, Journal of agricultural and food chemistry, 44(12), 1996, pp. 3807-3811
Authors:
TANG QN
MCCARTHY OJ
MUNRO PA
Citation: Qn. Tang et al., EFFECTS OF PH ON WHEY-PROTEIN CONCENTRATE GEL PROPERTIES - COMPARISONS BETWEEN SMALL DEFORMATION DYNAMIC AND LARGE-DEFORMATION (FAILURE) TESTING, Journal of texture studies, 26(3), 1995, pp. 255-272
Authors:
EUSTON SE
SINGH H
MUNRO PA
DALGLEISH DG
Citation: Se. Euston et al., COMPETITIVE ADSORPTION BETWEEN SODIUM CASEINATE AND OIL-SOLUBLE AND WATER-SOLUBLE SURFACTANTS IN OIL-IN-WATER EMULSIONS, Journal of food science, 60(5), 1995, pp. 1124-1131
Authors:
TANG QN
MCCARTHY OJ
MUNRO PA
Citation: Qn. Tang et al., OSCILLATORY RHEOLOGICAL STUDY OF THE EFFECTS OF PH AND SALTS ON GEL DEVELOPMENT IN HEATED WHEY-PROTEIN CONCENTRATE SOLUTIONS, Journal of Dairy Research, 62(3), 1995, pp. 469-477
Authors:
GOSLING EJ
WEEKS MG
MUNRO PA
Citation: Ej. Gosling et al., STRAIN SELECTION FOR LACTIC CASEIN STARTERS TO MINIMIZE HEAVY COAGULUM FORMATION, Australian Journal of Dairy Technology, 50(2), 1995, pp. 33-35
Authors:
GOSLING EJ
WEEKS MG
MUNRO PA
Citation: Ej. Gosling et al., USE OF AGITATION, HOMOGENIZATION AND COLLOID MILLING TO MINIMIZE HEAVY COAGULUM FORMATION IN LACTIC CASEIN MANUFACTURE, Australian Journal of Dairy Technology, 50(2), 1995, pp. 62-65
Authors:
WEEKS MG
GOSLING EJ
MUNRO PA
Citation: Mg. Weeks et al., HEAVY COAGULUM FORMATION IN LACTIC CASEIN MANUFACTURE - SOLIDS CONTENT, PH AND GEL STRENGTH VARIATIONS THROUGH SETTING LACTIC COAGULUM, Journal of Dairy Research, 61(1), 1994, pp. 59-70
Authors:
TANG QN
MCCARTHY OJ
MUNRO PA
Citation: Qn. Tang et al., OSCILLATORY RHEOLOGICAL COMPARISON OF THE GELLING CHARACTERISTICS OF EGG-WHITE, WHEY-PROTEIN CONCENTRATES, WHEY-PROTEIN ISOLATE, AND BETA-LACTOGLOBULIN, Journal of agricultural and food chemistry, 42(10), 1994, pp. 2126-2130
Authors:
DIAMANTE LM
MUNRO PA
Citation: Lm. Diamante et Pa. Munro, MATHEMATICAL-MODELING OF THE THIN-LAYER SOLAR DRYING OF SWEET-POTATO SLICES, Solar energy, 51(4), 1993, pp. 271-276
Authors:
TANG QN
MCCARTHY OJ
MUNRO PA
Citation: Qn. Tang et al., OSCILLATORY RHEOLOGICAL STUDY OF THE GELATION MECHANISM OF WHEY-PROTEIN CONCENTRATE SOLUTIONS - EFFECTS OF PHYSICOCHEMICAL VARIABLES ON GELFORMATION, Journal of Dairy Research, 60(4), 1993, pp. 543-555