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Amy Logan

Showing results (11-20 of 29) with videos related to

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Scientific Reports|July 25, 2020
Milk fat globule size development in the mammary epithelial cell: a potential role for ether phosphatidylethanolamineLeonie Walter, Vinod K Narayana, Richard Fry, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creamsAmy Logan, Christelle Lopez, Mi Xu, et al.
Journal of Food Science|May 10, 2026
Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine LearningAnesu A Magwere, Russell Keast, Joanna M Gambetta, et al.
Advances in Food and Nutrition Research|July 29, 2023
Innovative technologies to enhance oil recoveryMohamed A Fouad M Gaber, Amy Logan, Antonia Tamborrino, et al.
Clinical Optometry|March 14, 2023
Quality of Life in Digital Device Users Who are Treated with Systane Hydration PFAndrew D Pucker, Chris Lievens, Gerald McGwin, et al.
Irish Journal of Medical Science|July 19, 2024
Treatment of a STAT5b::RARα positive case of APL in a patient not eligible for intensive chemotherapyJason Patterson, Kathryn Clarke, Katya Mokretar, et al.
Soft Matter|December 6, 2023
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminaseCarmen Masiá, Lydia Ong, Amy Logan, et al.
Journal of Colloid and Interface Science|March 29, 2021
Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scatteringMeltem Bayrak, Jitendra Mata, Jared K Raynes, et al.
Current Research in Food Science|January 20, 2023
The role of glycosylation in amyloid fibril formation of bovine κ-caseinBarana Hewa Nadugala, Rick Hantink, Tom Nebl, et al.
Food Research International (Ottawa, Ont.)|February 11, 2024
Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping propertiesBarana Hewa Nadugala, Graham Hepworth, Michael Mazzonetto, et al.
Pageof 3

Showing results (11-20 of 29) with videos related to

Sort By:
Pageof 3
Scientific Reports|July 25, 2020
Milk fat globule size development in the mammary epithelial cell: a potential role for ether phosphatidylethanolamineLeonie Walter, Vinod K Narayana, Richard Fry, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creamsAmy Logan, Christelle Lopez, Mi Xu, et al.
Journal of Food Science|May 10, 2026
Sensory and Physicochemical Evaluation of Dairy-Like Plant-Based Milk Formulations Predicted by Machine LearningAnesu A Magwere, Russell Keast, Joanna M Gambetta, et al.
Advances in Food and Nutrition Research|July 29, 2023
Innovative technologies to enhance oil recoveryMohamed A Fouad M Gaber, Amy Logan, Antonia Tamborrino, et al.
Clinical Optometry|March 14, 2023
Quality of Life in Digital Device Users Who are Treated with Systane Hydration PFAndrew D Pucker, Chris Lievens, Gerald McGwin, et al.
Irish Journal of Medical Science|July 19, 2024
Treatment of a STAT5b::RARα positive case of APL in a patient not eligible for intensive chemotherapyJason Patterson, Kathryn Clarke, Katya Mokretar, et al.
Soft Matter|December 6, 2023
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminaseCarmen Masiá, Lydia Ong, Amy Logan, et al.
Journal of Colloid and Interface Science|March 29, 2021
Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scatteringMeltem Bayrak, Jitendra Mata, Jared K Raynes, et al.
Current Research in Food Science|January 20, 2023
The role of glycosylation in amyloid fibril formation of bovine κ-caseinBarana Hewa Nadugala, Rick Hantink, Tom Nebl, et al.
Food Research International (Ottawa, Ont.)|February 11, 2024
Effect of composition, casein genetic variants and glycosylation degree on bovine milk whipping propertiesBarana Hewa Nadugala, Graham Hepworth, Michael Mazzonetto, et al.
Pageof 3