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Journal of Agricultural and Food Chemistry|September 14, 2006
Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of beta-lactoglobulin and alpha-lactalbumin in skim milkSkelte G Anema, Siew Kim Lee, Henning KlostermeyerJournal of Agricultural and Food Chemistry|September 30, 2005
Denaturation of beta-lactoglobulin in pressure-treated skim milkSkelte G Anema, Regine Stockmann, Edwin K LoweJournal of Colloid and Interface Science|June 24, 2014
Complex coacervates of lactotransferrin and β-lactoglobulinSkelte G Anema, C G Kees de KruifJournal of Agricultural and Food Chemistry|July 2, 2013
Protein composition of different sized casein micelles in milk after the binding of lactoferrin or lysozymeSkelte G Anema, C G Kees de KruifJournal of Agricultural and Food Chemistry|June 17, 2011
Rennet-induced aggregation of heated pH-adjusted skim milkSkelte G Anema, Siew Kim Lee, Henning KlostermeyerJournal of Colloid and Interface Science|March 21, 2013
Coacervates of lysozyme and β-caseinSkelte G Anema, C G Kees de KruifThe Journal of Dairy Research|December 21, 2004
Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporatorAiqian Ye, Harjinder Singh, Michael W Taylor, et al.Food Chemistry|January 13, 2019
Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milkYi-Ran Donna Ji, Siew Kim Lee, Skelte G AnemaFood Research International (Ottawa, Ont.)|December 5, 2021
Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cyclingChih-Chieh Chuang, Aiqian Ye, Skelte G Anema, et al.Journal of Agricultural and Food Chemistry|June 5, 2014
Interactions of casein micelles with calcium phosphate particlesLucile Tercinier, Aiqian Ye, Skelte G Anema, et al.Pageof 4