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Results:
1-18
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Results: 18
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., Effect of heat treatment on the physical properties of milk gels made withboth rennet and acid, INT DAIRY J, 11(4-7), 2001, pp. 559-565
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions, FOOD HYDROC, 15(4-6), 2001, pp. 513-519
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum, FOOD HYDROC, 15(4-6), 2001, pp. 565-574
Authors:
Chilukuri, VVS
Marshall, AD
Munro, PA
Singh, H
Citation: Vvs. Chilukuri et al., Effect of sodium dodecyl sulphate and cross-flow velocity on membrane fouling during cross-flow microfiltration of lactoferrin solutions, CHEM ENG P, 40(4), 2001, pp. 321-328
Authors:
Srinivasan, M
Singh, H
Munro, PA
Citation: M. Srinivasan et al., Creaming stability of oil-in-water emulsions formed with sodium and calcium caseinates, J FOOD SCI, 66(3), 2001, pp. 441-446
Authors:
Moughal, KI
Munro, PA
Singh, H
Citation: Ki. Moughal et al., Suspension stability and size distribution of particles in reconstituted, commercial calcium caseinates, INT DAIRY J, 10(10), 2000, pp. 683-690
Authors:
Srinivasan, M
Singh, H
Munro, PA
Citation: M. Srinivasan et al., The effect of sodium chloride on the formation and stability of sodium caseinate emulsions, FOOD HYDROC, 14(5), 2000, pp. 497-507
Authors:
Teo, CT
Munro, PA
Singh, H
Citation: Ct. Teo et al., Time dependence of rheological breakdown and recovery of heat precipitatedwhey protein suspensions, MILCHWISSEN, 55(1), 2000, pp. 29-32
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone, J DAIRY RES, 67(3), 2000, pp. 415-427
Authors:
Ramkumar, C
Singh, H
Munro, PA
Singh, AM
Citation: C. Ramkumar et al., Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins, J AGR FOOD, 48(5), 2000, pp. 1598-1604
Authors:
Lucey, JA
Srinivasan, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography, J AGR FOOD, 48(5), 2000, pp. 1610-1616
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Milk-protein/polysaccharide interactions in aqueous solutions, AUST J DAIR, 55(2), 2000, pp. 92-92
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Effect of xanthan on the stability of sodium caseinate oil-in-water emulsions, AUST J DAIR, 55(2), 2000, pp. 95-95
Authors:
Lucey, JA
Munro, PA
Singh, H
Citation: Ja. Lucey et al., Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels, INT DAIRY J, 9(3-6), 1999, pp. 275-279
Authors:
Srinivasan, M
Singh, H
Munro, PA
Citation: M. Srinivasan et al., Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions, INT DAIRY J, 9(3-6), 1999, pp. 337-341
Authors:
McKenna, AB
Lloyd, RJ
Munro, PA
Singh, H
Citation: Ab. Mckenna et al., Microstructure of whole milk powder and of insolubles detected by powder functional testing, SCANNING, 21(5), 1999, pp. 305-315
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., Stability of model acid milk beverage: Effect of pectin concentration, storage temperature and milk heat treatment, J TEXT STUD, 30(3), 1999, pp. 305-318
Authors:
Lucey, JA
Tamehana, M
Singh, H
Munro, PA
Citation: Ja. Lucey et al., A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone, FOOD RES IN, 31(2), 1998, pp. 147-155
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