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List of works by Douglas G. Dalgleish

A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions ⬇️

scholarly article

A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy

Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles

scientific article published on 17 April 2007

Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet

scientific article published on 01 October 2004

Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.

scientific article published in June 2014

Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin ⬇️

scholarly article

Competitive Adsorption of β-Lactoglobulin in Mixed Protein Emulsions

Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions

Controlled proteolysis and the properties of milk gels

scientific article published on 01 June 2006

Dairy research in Canadian universities

article

Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis

scientific article published on 01 March 2015

Effect of gel structure on the gastric digestion of whey protein emulsion gels.

scientific article published in February 2014

Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk

scientific article published on 9 November 2016

Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates

scientific article published on 01 October 2006

Effects of added sodium caseinate on the formation of particles in heated milk

scientific article published on 01 October 2005

Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — behavior of individual proteins

Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — overall aspects of the reaction

Formation of soluble and micelle-bound protein aggregates in heated milk

scientific article published on 01 July 2003

Gelation of commercial fractions of β-lactoglobulin and α-lactalbumin

Heat-induced changes in the ultrasonic properties of whey proteins

scientific article published in July 2004

Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM)

Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures

scientific article published on 02 February 2011

Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy

scientific article published on 01 November 2005

Ionic strength effects on the electrophoretic mobility of casein-coated polystyrene latex particles

article

Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels

scientific article

Specificity of disulfide bond formation during thermal aggregation in solutions of beta-lactoglobulin B and kappa-casein A.

scientific article published in August 2004

Steric effects governing disulfide bond interchange during thermal aggregation in solutions of beta-lactoglobulin B and alpha-lactalbumin

scientific article published in December 2003

Structures and properties of vesicles formed from phospholipids and caseins

scholarly article

The Structure of the Casein Micelle of Milk and Its Changes During Processing ⬇️

scientific article published on January 1, 2012

The conformation of α-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR ⬇️

scholarly article

The formation and breakdown of structured clots from whole milk during gastric digestion

scientific article

The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy

scientific article published on 16 January 2007

Use of Surface Plasmon Resonance (SPR) To Study the Dissociation and Polysaccharide Binding of Casein Micelles and Caseins ⬇️

scientific article published on October 22, 2010

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