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Journal of Agricultural and Food Chemistry|December 24, 2003
Steric effects governing disulfide bond interchange during thermal aggregation in solutions of beta-lactoglobulin B and alpha-lactalbuminYoav D Livney, Edita Verespej, Douglas G DalgleishJournal of Agricultural and Food Chemistry|October 13, 2005
Effects of added sodium caseinate on the formation of particles in heated milkElizabeth A Parker, Laurence Donato, Douglas G DalgleishJournal of Agricultural and Food Chemistry|February 4, 2011
Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixturesPrashanti Kethireddipalli, Arthur R Hill, Douglas G DalgleishJournal of Agricultural and Food Chemistry|January 7, 2004
Formation of soluble and micelle-bound protein aggregates in heated milkFanny Guyomarc'h, Andrew J R Law, Douglas G DalgleishJournal of Agricultural and Food Chemistry|December 11, 2003
Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gelsFanny Guyomarc'h, Claire Queguiner, Andrew J R Law, et al.Langmuir : the ACS Journal of Surfaces and Colloids|March 8, 2008
Diffusing wave spectroscopy study of the colloidal interactions occurring between casein micelles and emulsion droplets: comparison to hard-sphere behaviorZafir Gaygadzhiev, Milena Corredig, Marcela AlexanderJournal of Agricultural and Food Chemistry|March 17, 2005
Interactions of high methoxyl pectin with whey proteins at oil/water interfaces at acid pHKeren Gancz, Marcela Alexander, Milena CorredigJournal of Colloid and Interface Science|August 24, 2010
Probing the colloidal properties of skim milk using acoustic and electroacoustic spectroscopy. Effect of concentration, heating and acidificationIbrahim Gülseren, Marcela Alexander, Milena CorredigColloids and Surfaces. B, Biointerfaces|November 26, 2008
Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopySeddik Khalloufi, Milena Corredig, Marcela AlexanderColloids and Surfaces. B, Biointerfaces|November 22, 2008
The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milkZafir Gaygadzhiev, Milena Corredig, Marcela AlexanderPageof 3