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Comparative analysis of human milk and infant formula derived peptides following in vitro digestion.
Food Chemistry, 221, 1895-1903.
Su, M.Y., Broadhurst, M., Liu, C.P., Gathercole, J., Cheng, W.-L., Qi, X.-Y., Clerens, S., Dyer, J.M., Day, L., and Haigh, B.
Kinetic stability and cellular uptake of lutein in WPI-stabilised nanoemulsions and emulsions prepared by emulsification and solvent evaporation method.
Food Chemistry, 221, 1269-1276.
Teo, A., Lee, S.J., Goh, K.K.T., and Wolber, F.M.
Characterisation of milk protein adsorption onto hydroxyapatite.
International Dairy Journal, 66, 27-33.
Tercinier, L., Ye, A., Anema, S., Singh, A., and Singh, H.
Role of β-lactoglobulin in the fouling of stainless steel surfaces by heated milk.
International Dairy Journal, 66, 18-26.
Truong, T.H., Kirkpatrick, K., and Anema, S.G.
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.
Journal of Dairy Science, 100 (1), 36-47.
Ye, A., Cui, J., Dalgleish, D., and Singh, H.
Cooking-induced protein modifications in meat.
Comprehensive Reviews in Food Science and Food Safety, 16 (1), 141-159.
Yu, T.-Y., Morton, J.D., Clerens, S., and Dyer, J.M.