Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Jeffrey Leaver"'
Publikováno v:
International Journal of Food Science and Technology. 34:503-508
Commercial protein-stabilized emulsions are often stored for many months. Reversed phase high performance liquid chromatography (HPLC) analysis of protein displaced from β-lactoglobulin-stabilized oil-in-water emulsions by the competitive adsorption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cf11fb905f62fb99dc55eead61376f8
https://doi.org/10.1046/j.1365-2621.1999.00308.x
https://doi.org/10.1046/j.1365-2621.1999.00308.x
Publikováno v:
Food Hydrocolloids. 13:389-399
The emulsification properties of an isolate of β-lactoglobulin (β-LGI) and a whey protein fraction (WPF) of reconstituted skim milk were studied in a milk-based environment containing anhydrous milk fat at 4 and 18% by modifying protein concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7bee08eef019f6dd12fc2fd96618f5d
https://doi.org/10.1016/s0268-005x(99)00024-7
https://doi.org/10.1016/s0268-005x(99)00024-7
Publikováno v:
International Dairy Journal. 9:319-322
Displacement of adsorbed β-casein from polystyrene latex and of caseinate from heated and unheated soya oil and tetradecane oil-in-water emulsions by the non-ionic detergent, Tween 20, has been studied. Protein was displaced more readily from the te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fed3f9619a1149a7a43f90c7f811d9bc
https://doi.org/10.1016/s0958-6946(99)00081-3
https://doi.org/10.1016/s0958-6946(99)00081-3
Autor:
Margaret N.I. Barclay, Emmanuel M. Anifantakis, Jeffrey Leaver, Andrew J. R. Law, Adnan Y. Tamime, Thomas P. O'Connor
Publikováno v:
Le Lait. 79:331-339
A variety of protein assays were applied to the analysis of 25 commercial samples of Lebanese Kishk to detect the adulteration of goat's milk with cow's milk. Polyacrylamide gel elec- trophoretic (PAGE) methods could detect the degree of adulteration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be2f495bdd6bc906a33639d1b856ce6f
https://doi.org/10.1051/lait:1999328
https://doi.org/10.1051/lait:1999328
Autor:
Jeffrey Leaver, Andrew J. R. Law
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:5008-5016
The effects of acidification and storage of skim-milk on the rate and extent of solubilization of colloidal calcium phosphate and dissociation of caseins from the micelles were examined. As the pH was reduced, calcium phosphate was progressively remo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::694620770ee57e1c9bf096cd48b16ad4
https://doi.org/10.1021/jf980748p
https://doi.org/10.1021/jf980748p
Autor:
Xavier Felipe, R. Pla, Buenaventura Guamis, Jeffrey Leaver, Victoria Ferragut, Andrew J. R. Law
Publikováno v:
Scopus-Elsevier
The influence of thermal and high-pressure treatments on caprine casein micellar structure and, in particular, on the micellar serum distribution of whey proteins, caseins, and calcium phosphate was studied by ultracentrifugation and transmission ele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97bb5f9b78cfa06f0c8343695630bea3
https://doi.org/10.1021/jf970904c
https://doi.org/10.1021/jf970904c
Autor:
Jeffrey Leaver, Andrew J. R. Law
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:4255-4261
The effects of varying the concentrations of total protein, whey protein, and casein on levels of thermal denaturation of four main whey protein fractions in skim milk, namely immunoglobulins, serum albumin/lactoferrin, β-lactoglobulin, and α-lacta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4785145f3ad4abae15d3a00f0c113c7
https://doi.org/10.1021/jf970242r
https://doi.org/10.1021/jf970242r
Publikováno v:
Food Hydrocolloids. 11:3-6
Tetradecane- and soya oil-in-water emulsions stabilized by native and chemically thiolated β-casein were prepared using a microfluidizer. Displacement of adsorbed protein by addition of the non-ionic detergent Tween 20 after 2 and 28 days storage at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caa33b1f6983f21fb059ed540c265040
https://doi.org/10.1016/s0268-005x(97)80003-3
https://doi.org/10.1016/s0268-005x(97)80003-3
Publikováno v:
International Dairy Journal. 6:781-790
Peptides were isolated from a water-soluble fraction of a commercial mature Cheddar cheese by reversed phase-high performance liquid chromatography. Characterisation of 16 peptides was performed using a matrix assisted laser desorption/ionisation tim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::355f34a8b4b4fd74753c8e9a47fbb6ba
https://doi.org/10.1016/0958-6946(96)00008-8
https://doi.org/10.1016/0958-6946(96)00008-8
Autor:
Jeffrey Leaver, David S. Horne
Publikováno v:
Journal of Colloid and Interface Science. 181:220-224
Bovine κ-casein A has been fractionated into its nonglycosylated and variously glycosylated forms. The nonglycosylated fraction and a highly glycosylated fraction were allowed to adsorb to negatively charged polystyrene latex particles, and the hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::736ac7c4ca9de9bc8010de169011be75
https://doi.org/10.1006/jcis.1996.0373
https://doi.org/10.1006/jcis.1996.0373