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Food Chemistry
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June 6, 2015
Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate
Aiqian Ye
Colloids and Surfaces. B, Biointerfaces
|
March 10, 2010
Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment
Aiqian Ye
Journal of Colloid and Interface Science
|
September 6, 2005
Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin
Aiqian Ye, Harjinder Singh
Food Research International (Ottawa, Ont.)
|
June 13, 2021
The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems
Siqi Li, Aiqian Ye, Harjinder Singh
Journal of Dairy Science
|
July 22, 2019
Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system
Siqi Li, Aiqian Ye, Harjinder Singh
Food & Function
|
October 11, 2016
Oral processing of emulsion systems from a colloidal perspective
Anwesha Sarkar, Aiqian Ye, Harjinder Singh
Journal of Dairy Science
|
April 8, 2020
Effect of seasonal variations on the acid gelation of milk
Siqi Li, Aiqian Ye, Harjinder Singh
Biopolymers
|
February 3, 2006
Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic
Aiqian Ye, John Flanagan, Harjinder Singh
Journal of Agricultural and Food Chemistry
|
August 19, 2004
Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins
Aiqian Ye, Yacine Hemar, Harjinder Singh
Journal of Agricultural and Food Chemistry
|
August 6, 2010
In vitro digestion of beta-lactoglobulin fibrils formed by heat treatment at low pH
Libei Bateman, Aiqian Ye, Harjinder Singh
Page
of 12
Search research articles
Search
Showing results (1-10 of 120) with videos related to
Sort By:
Page
of 12
Food Chemistry
|
June 6, 2015
Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate
Aiqian Ye
Colloids and Surfaces. B, Biointerfaces
|
March 10, 2010
Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: effect of heat treatment
Aiqian Ye
Journal of Colloid and Interface Science
|
September 6, 2005
Adsorption behaviour of lactoferrin in oil-in-water emulsions as influenced by interactions with beta-lactoglobulin
Aiqian Ye, Harjinder Singh
Food Research International (Ottawa, Ont.)
|
June 13, 2021
The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems
Siqi Li, Aiqian Ye, Harjinder Singh
Journal of Dairy Science
|
July 22, 2019
Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system
Siqi Li, Aiqian Ye, Harjinder Singh
Food & Function
|
October 11, 2016
Oral processing of emulsion systems from a colloidal perspective
Anwesha Sarkar, Aiqian Ye, Harjinder Singh
Journal of Dairy Science
|
April 8, 2020
Effect of seasonal variations on the acid gelation of milk
Siqi Li, Aiqian Ye, Harjinder Singh
Biopolymers
|
February 3, 2006
Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic
Aiqian Ye, John Flanagan, Harjinder Singh
Journal of Agricultural and Food Chemistry
|
August 19, 2004
Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins
Aiqian Ye, Yacine Hemar, Harjinder Singh
Journal of Agricultural and Food Chemistry
|
August 6, 2010
In vitro digestion of beta-lactoglobulin fibrils formed by heat treatment at low pH
Libei Bateman, Aiqian Ye, Harjinder Singh
Page
of 12