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Journal of Agricultural and Food Chemistry|January 22, 2004
Rheological properties of acid gels prepared from heated pH-adjusted skim milkSkelte G Anema, Siew Kim Lee, Edwin K Lowe, et al.
Journal of Agricultural and Food Chemistry|April 28, 2006
Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milkHasmukh A Patel, Harjinder Singh, Skelte G Anema, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 18, 2013
Coacervates of lactotransferrin and β- or κ-casein: structure determined using SAXSC G Kees de Kruif, JanSkov Pedersen, Thom Huppertz, et al.
Food Chemistry|February 16, 2013
The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agentNguyen H A Nguyen, Marie Wong, Palatasa Havea, et al.
Journal of Agricultural and Food Chemistry|February 3, 2012
Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milkNguyen H A Nguyen, Marie Wong, Skelte G Anema, et al.
Journal of Agricultural and Food Chemistry|April 24, 2012
Whey protein nanofibrils: the environment-morphology-functionality relationship in lyophilization, rehydration, and seedingSimon M Loveday, Jiahong Su, M Anandha Rao, et al.
Biomacromolecules|December 17, 2013
Modulating β-lactoglobulin nanofibril self-assembly at pH 2 using glycerol and sorbitolAnant C Dave, Simon M Loveday, Skelte G Anema, et al.
Biomacromolecules|September 8, 2011
Effect of calcium on the morphology and functionality of whey protein nanofibrilsSimon M Loveday, Jiahong Su, M Anandha Rao, et al.
Journal of Agricultural and Food Chemistry|March 14, 2014
Glycation as a Tool To Probe the Mechanism of β-Lactoglobulin Nanofibril Self-AssemblyAnant C Dave, Simon M Loveday, Skelte G Anema, et al.
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