Authors:
Schokker, EP
Singh, H
Pinder, DN
Creamer, LK
Citation: Ep. Schokker et al., Heat-induced aggregation of beta-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration, INT DAIRY J, 10(4), 2000, pp. 233-240
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:
Schokker, EP
Singh, H
Pinder, DN
Norris, GE
Creamer, LK
Citation: Ep. Schokker et al., Characterization of intermediates formed during heat-induced aggregation of beta-lactoglobulin AB at neutral pH, INT DAIRY J, 9(11), 1999, pp. 791-800
Citation: Ep. Schokker et Majs. Van Boekel, Effect of Ca2+ and Zn2+ ions on inactivation between 30 and 70 degrees C of the extracellular proteinase from Pseudomonas fluorescens 22F, MILCHWISSEN, 54(8), 1999, pp. 436-438
Citation: Ep. Schokker et Majs. Van Boekel, Influence of pH on low temperature inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F, MILCHWISSEN, 54(7), 1999, pp. 377-379
Citation: Ep. Schokker et Majs. Van Boekel, Heat inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: inactivation during heating up and cooling periods, J DAIRY RES, 66(3), 1999, pp. 467-472
Citation: Ep. Schokker et Majs. Van Boekel, Kinetics of thermal inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: Influence of pH, calcium, and protein, J AGR FOOD, 47(4), 1999, pp. 1681-1686
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