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Journal of Agricultural and Food Chemistry
|
May 23, 2001
Particle size distribution of orange juice cloud after addition of sensitized pectin
M Corredig, W Kerr, L Wicker
Food Research International (Ottawa, Ont.)
|
January 29, 2021
Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency
V Massel, Y Fang, M Corredig
Journal of Agricultural and Food Chemistry
|
April 8, 2010
Investigation of the colloidal interactions at play in combined acidification and rennet of different heat-treated milks
C Cooper, M Corredig, M Alexander
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Influence of heating treatment and membrane concentration on the formation of soluble aggregates
Y Li, D Dalgleish, M Corredig
Journal of Agricultural and Food Chemistry
|
October 29, 2000
Separation of thermostable pectinmethylesterase from marsh grapefruit pulp
M Corredig, W Kerr, L Wicker
Journal of Dairy Science
|
November 17, 2004
Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration
R R Roesch, A Rincon, M Corredig
Journal of Dairy Science
|
January 29, 2010
Modification to the renneting functionality of casein micelles caused by nonionic surfactants
G Ion Titapiccolo, M Corredig, M Alexander
Journal of Dairy Science
|
December 24, 2013
Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells
S Haratifar, K A Meckling, M Corredig
Food & Function
|
February 16, 2019
Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity of in vitro digestates
N Rafiee Tari, E Arranz, M Corredig
Journal of Dairy Science
|
December 3, 2014
Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk
H Eshpari, P S Tong, M Corredig
Page
of 6
Search research articles
Search
Showing results (11-20 of 55) with videos related to
Sort By:
Page
of 6
Journal of Agricultural and Food Chemistry
|
May 23, 2001
Particle size distribution of orange juice cloud after addition of sensitized pectin
M Corredig, W Kerr, L Wicker
Food Research International (Ottawa, Ont.)
|
January 29, 2021
Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency
V Massel, Y Fang, M Corredig
Journal of Agricultural and Food Chemistry
|
April 8, 2010
Investigation of the colloidal interactions at play in combined acidification and rennet of different heat-treated milks
C Cooper, M Corredig, M Alexander
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Influence of heating treatment and membrane concentration on the formation of soluble aggregates
Y Li, D Dalgleish, M Corredig
Journal of Agricultural and Food Chemistry
|
October 29, 2000
Separation of thermostable pectinmethylesterase from marsh grapefruit pulp
M Corredig, W Kerr, L Wicker
Journal of Dairy Science
|
November 17, 2004
Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration
R R Roesch, A Rincon, M Corredig
Journal of Dairy Science
|
January 29, 2010
Modification to the renneting functionality of casein micelles caused by nonionic surfactants
G Ion Titapiccolo, M Corredig, M Alexander
Journal of Dairy Science
|
December 24, 2013
Antiproliferative activity of tea catechins associated with casein micelles, using HT29 colon cancer cells
S Haratifar, K A Meckling, M Corredig
Food & Function
|
February 16, 2019
Effect of protein composition of a model dairy matrix containing various levels of beta-casein on the structure and anti-inflammatory activity of in vitro digestates
N Rafiee Tari, E Arranz, M Corredig
Journal of Dairy Science
|
December 3, 2014
Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk
H Eshpari, P S Tong, M Corredig
Page
of 6