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Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion.
2010
Dairy Science Technology, 90, 87-98
Sugiarto, M., Ye, A., Taylor, M.W., and Singh, H.
Three-dimensional high-resolution reconstruction of the human gastro-oesophageal junction.
2010
Clinical Anatomy, 23, 287-296
Yassi, R., Cheng, L.K., Al-Ali, S.,Sands, G., Gerneke, D., LeGrice, I., Pullan, A.J., and Windsor, J.A.
Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: Effect of heat treatment.
2010
Colloids and Surfaces B:Biointerfaces, 78, 24-29
Ye, A.
International Dairy Journal enters its 20th year amidst dynamic changes in editorial focus.
2010
International Dairy Journal, 20 (1), 1-2
Jelen, P., Dejmek, P., Everett, D., Kelly, A., Roupas, P., Smith, D., Wouters, J., Coolbear, T.
Review: Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris).
2010
Food Research International, 43 (2), 443-449
Montoya, C.A., Lallles, J.-P.,Beebe, S. and Leterme, P.
Controlling milk protein interactions to enhance the reconstitution properties of whole milk powders - A minireview.
2010
Dairy Science & Technology, 90, 123-136
Singh, H., Ye, A.
'Designer' milks: functional foods from milk.
2010
Improving the safety and quality of milk: Improving quality in milk products, Vol.2,Griffiths, M (Ed), Woodhead Publishing Ltd.
Boland, M.
Starch and energy digestibility of field peas (Pisium sativum).
2010
Advances in Pork Production, Vol.21, Abstract #21
Montoya, C.A., Beaulieu, A.D. and Leterme, P.
Standardized ileal amino acid digestibility of field peas (Pisum sativum) in adult pigs.
2010
Advances in Pork Production, Vol.21, Abstract #22
Montoya, C.A., Beaulieu, A.D. and Leterme, P.
Understanding biopolymer interactions: Thermodynamic approaches to designing novel food structure and functionality.
2010
Second International Conference on Polymer Processing and Characterization (ICPPC), Mahatma Gandhi University, Kottayam, Kerala, India, 15-17 January
Singh, H.