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83篇 您的检索式：作者名="D G DALGLEISH"

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	题名	作者	年代	出处	被引量
1	Dynamic light scattering tech -niques and their applications in food science 显示文摘	Alexander M Dalgleish D G	2006	Food Biophysics2006，，1：	1
2	Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet 显示文摘	Alexander M Dalgleish D G	2004	Colloids and Surfaces B: Biointerfaces2004，38，：	1
3	Acid gelation in heated and unheated milks: inter acttions between serum protein complexes and the surfaces of casein micelles 显示文摘	Donato L Alexander M Dalgleish D G	2007	Journal of Agricultural and Food Chemistry2007，55，：	1
4	Effect of milk concentration on the rennet coagulation time显示文摘	DALGLEISH D G	1980	Journal of Dairy Research1980，47，：	1
5	Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin显示文摘	Fang Y Dalgleish D G		0，，：	1
6	Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy 显示文摘	Alexander M Dalgleish D G	2005	Langmuir2005，21，11：	1
7	The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk显示文摘	SANDRA S DALGLEISH D G	2007	International Dairy Journal2007，17，：	1
8	Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder显示文摘	Sandra S Dalgleish D G	2005	International Dairy Journal2005，15，11：	1
9	Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach 显示文摘	Alexander M Piska I Dalgleish D G	2008	Food Hydrocolloid2008，22，6：	1
10	Formation of soluble and miceUe-botmd protein aggregates in heated milk显示文摘	GUYOMARC'H F ANDREW J DALGLEISH D G	2003	Journal of Agricultural and Food Chemistry2003，51，16：	1
11	The Mechanisms of the Heat-Induced Interaction of Whey Proteins with Casein Micelles in Milk 显示文摘	Corrdeig M Dalgleish D G	1999	International Dairy Journal1999，，9：	1
12	Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers显示文摘	P A Spagnuolo D G Dalgleish H D Goff		0，，03：	1
13	Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet显示文摘	Alexander M Dalgleish D G	2004	Colloid Surface B2004，38，12：	1
14	The effect of denatured β - lacto globulinon reuniting - a quantitative effect 显示文摘	Dalgleish D G	1996	Milchwissenschaft1996，45，：	1
15	The rennet coagulation mechanism of skim milk as observed by transmission Diffusing Wave Spectroscopy 显示文摘	Sandra S Alexander M Dalgleish D G	2007	Journal of Colloid and Interface Science2007，308，：	1
16	Effect of temperature andpH on the interactions of whey proteins with casein micellesin skim milk显示文摘	CORREDIG M DALGLEISH D G	1996	Food Research International1996，29，1：	1
17	A study of β-casein tertiary structure by intramolecular crosslinking and mass spectrometry显示文摘	LIVNEY Y D SCHWAN A L DALGLEISH D G	2004	J Dairy Sci2004，87，11：	1
18	Bovine milk protein properties and the manufacturing quality of milk显示文摘	Dalgleish D G	1993	Livestock Production Science1993，35，：	1
19	Interaction between casein miceUes and whey protein x-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle serum mixtures显示文摘	KETHIREDDIPALLI P HILL A R DALGLEISH D G	2011	J Agric Food Chem2011，，59：	1
20	The mechanisms of the heat- induced interaction of whey proteins with casein micelles in milk显示文摘	CORREDING M DALGLEISH D G	1999	International Dairy Journal1999，9，：	1

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