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Journal of Agricultural and Food Chemistry|February 7, 2001
Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey ProteinsAgboola, Singh, Munro, et al.Bioinformatics (Oxford, England)|December 16, 2020
DeMaSk: a deep mutational scanning substitution matrix and its use for variant impact predictionDaniel Munro, Mona SinghJournal of Agricultural and Food Chemistry|October 23, 2010
Use of surface plasmon resonance (SPR) to study the dissociation and polysaccharide binding of casein micelles and caseinsAbby K Thompson, Harjinder Singh, Douglas G DalgleishJournal of Dairy Science|November 14, 2016
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milkAiqian Ye, Jian Cui, Douglas Dalgleish, et al.Food & Function|May 25, 2016
The formation and breakdown of structured clots from whole milk during gastric digestionAiqian Ye, Jian Cui, Douglas Dalgleish, et al.Journal of Agricultural and Food Chemistry|May 23, 2000
Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteinsC Ramkumar, H Singh, P A Munro, et al.Archives of Pathology & Laboratory Medicine|May 1, 1990
Chondroma of the tongue. Report of a case and a consideration of the histogenesis of such lesionsJ M Munro, M P SinghPlos Computational Biology|June 29, 2018
Two critical positions in zinc finger domains are heavily mutated in three human cancer typesDaniel Munro, Dario Ghersi, Mona SinghCellular Signalling|May 17, 2012
A novel calmodulin-β-PIX interaction and its implication in receptor tyrosine kinase regulationVinay K Singh, Kim Munro, Zongchao JiaSoft Matter|April 26, 2014
Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet sizeQing Guo, Aiqian Ye, Mita Lad, et al.Pageof 20,512