List of works - Skelte Anema

A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii).

scientific article published on 19 August 2007

Adsorption of milk proteins on to calcium phosphate particles

scientific article published on 5 December 2012

Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

scientific article published on 21 December 2018

Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

scientific article published in February 2003

Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

scientific article published on 14 July 2008

Characterization of open clusters with linked germanium-diiron or diiron-tin triangles: structures of Ge2Fe6(CO)23, Sn2Fe6(CO)23 and Ge2Fe7(CO)26

scholarly article by Skelte G. Anema et al published August 1989 in Inorganic Chemistry

Coacervates of lactotransferrin and β- or κ-casein: structure determined using SAXS.

scientific article published on 9 August 2013

Coacervates of lysozyme and β-casein

scientific article published on 27 February 2013

Complex coacervates of lactotransferrin and β-lactoglobulin

scientific article published on 02 June 2014

Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio

scientific article published on 09 November 2020

Denaturation of beta-lactoglobulin in pressure-treated skim milk

scientific article published on 01 October 2005

Effect of calcium on the morphology and functionality of whey protein nanofibrils

scientific article published on 26 September 2011

Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk

scientific article published on 06 May 2011

Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of beta-lactoglobulin

scientific article published on 01 September 2000

Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk

scientific article published on 01 March 2003

Effect of pH, NaCl, CaCl2 and temperature on self-assembly of β-lactoglobulin into nanofibrils: a central composite design study

scientific article published on 18 July 2011

Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of beta-lactoglobulin and alpha-lactalbumin in skim milk

scientific article published on 01 September 2006

Effect of the A and B variants of both alpha s1- and kappa-casein on bovine casein micelle solvation and kappa-casein content

scientific article published on 01 November 1993

Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milk

scientific article published on 22 February 2012

Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk

scientific article published on 01 May 2006

Exploring the reaction kinetics of whey protein denaturation/aggregation by assuming the denaturation step is reversible

Glycation as a Tool To Probe the Mechanism of β-Lactoglobulin Nanofibril Self-Assembly.

scientific article published on 28 March 2014

Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine beta-lactoglobulin

scientific article

Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine beta-lactoglobulin and kappa-casein

scientific article published on 01 December 2004

High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk

scientific article published in December 2004

Interaction of lactoferrin and lysozyme with casein micelles

scientific article published on 7 October 2011

Interactions of casein micelles with calcium phosphate particles.

scientific article published on 13 June 2014

Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.

scientific article published in November 2004

Modulating β-lactoglobulin nanofibril self-assembly at pH 2 using glycerol and sorbitol.

scientific article

On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins

scientific article published on 14 August 2008

Pressure-induced denaturation of β-lactoglobulin in skim milk: effect of milk concentration

scientific article published on 21 June 2012

Protein composition of different sized casein micelles in milk after the binding of lactoferrin or lysozyme.

scientific article published on 16 July 2013

Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk

scientific article published on 14 November 2014

Rennet-induced aggregation of heated pH-adjusted skim milk

scientific article published on 12 July 2011

Rheological properties of acid gels prepared from heated pH-adjusted skim milk

scientific article published on 01 January 2004

Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.

scientific article

The influence of moisture content on the rheological properties of processed cheese spreads

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent.

scientific article

Ultrasonication of reconstituted whole milk and its effect on acid gelation

scientific article published on 31 August 2016

Whey protein nanofibrils: the environment-morphology-functionality relationship in lyophilization, rehydration, and seeding

scientific article published on 11 May 2012

Β-lactoglobulin self-assembly: structural changes in early stages and disulfide bonding in fibrils

scientific article

List of works by Skelte Anema

A lactational study of the composition and integrity of casein micelles from the milk of the tammar wallaby (Macropus eugenii).

Adsorption of milk proteins on to calcium phosphate particles

Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

Characterization of open clusters with linked germanium-diiron or diiron-tin triangles: structures of Ge2Fe6(CO)23, Sn2Fe6(CO)23 and Ge2Fe7(CO)26

Coacervates of lactotransferrin and β- or κ-casein: structure determined using SAXS.

Coacervates of lysozyme and β-casein

Complex coacervates of lactotransferrin and β-lactoglobulin

Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin : caseinate ratio

Denaturation of beta-lactoglobulin in pressure-treated skim milk

Effect of calcium on the morphology and functionality of whey protein nanofibrils

Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk

Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of beta-lactoglobulin

Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk

Effect of pH, NaCl, CaCl2 and temperature on self-assembly of β-lactoglobulin into nanofibrils: a central composite design study

Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of beta-lactoglobulin and alpha-lactalbumin in skim milk

Effect of the A and B variants of both alpha s1- and kappa-casein on bovine casein micelle solvation and kappa-casein content

Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milk

Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk

Exploring the reaction kinetics of whey protein denaturation/aggregation by assuming the denaturation step is reversible

Glycation as a Tool To Probe the Mechanism of β-Lactoglobulin Nanofibril Self-Assembly.

Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine beta-lactoglobulin

Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine beta-lactoglobulin and kappa-casein

High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk

Interaction of lactoferrin and lysozyme with casein micelles

Interactions of casein micelles with calcium phosphate particles.

Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator.

Modulating β-lactoglobulin nanofibril self-assembly at pH 2 using glycerol and sorbitol.

On heating milk, the dissociation of kappa-casein from the casein micelles can precede interactions with the denatured whey proteins

Pressure-induced denaturation of β-lactoglobulin in skim milk: effect of milk concentration

Protein composition of different sized casein micelles in milk after the binding of lactoferrin or lysozyme.

Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk

Rennet-induced aggregation of heated pH-adjusted skim milk

Rheological properties of acid gels prepared from heated pH-adjusted skim milk

Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.

The influence of moisture content on the rheological properties of processed cheese spreads

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent.

Ultrasonication of reconstituted whole milk and its effect on acid gelation

Whey protein nanofibrils: the environment-morphology-functionality relationship in lyophilization, rehydration, and seeding

Β-lactoglobulin self-assembly: structural changes in early stages and disulfide bonding in fibrils

ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C