Dalgleish, Douglas: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

Don't use scam websites

1

Food emulsions—their structures and structure-forming properties

Douglas G. Dalgleish

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 244 KB

english, 2006

2

Measurement of Particle Size Distributions in Milk Homogenized by a Microfluidizer: Estimation of Populations of Particles with Radii Less Than 100 nm

Kevin B. Strawbridge, Erin Ray, F.Ross Hallett, Susan M. Tosh, Douglas G. Dalgleish

Journal:

Journal of Colloid and Interface Science

Year:

1995

File:

PDF, 413 KB

1995

3

Food emulsions stabilized by proteins

Douglas G Dalgleish

Journal:

Current Opinion in Colloid & Interface Science

Year:

1997

Language:

english

File:

PDF, 562 KB

english, 1997

4

Dynamic Light Scattering Techniques and Their Applications in Food Science

Marcela Alexander, Douglas G. Dalgleish

Journal:

Food Biophysics

Year:

2006

Language:

english

File:

PDF, 464 KB

english, 2006

5

Comparison of the effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions

Yuan Fang, Douglas G. Dalgleish

Journal:

Journal of the American Oil Chemists' Society

Year:

1996

Language:

english

File:

PDF, 653 KB

english, 1996

6

Adsorption of protein and the stability of emulsions

Douglas G. Dalgleish

Journal:

Trends in Food Science & Technology

Year:

1997

Language:

english

File:

PDF, 802 KB

english, 1997

7

Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions

Agboola, Samson O., Dalgleish, Douglas G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 321 KB

english, 1996

8

pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release

Dalgleish, Douglas G., Law, Andrew J. R.

Journal:

Journal Dairy Research

Year:

1989

Language:

english

File:

PDF, 591 KB

english, 1989

9

The characterization of small emulsion droplets made from milk proteins and triglyceride oil

Douglas G. Dalgleish, Sarah J. West, F. Ross Hallett

Journal:

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Year:

1997

Language:

english

File:

PDF, 1.52 MB

english, 1997

10

Calcium-Induced Destabilization of Oil-in-Water Emulsions Stabilized by Caseinate or by β-Lactoglobulin

SAMSON O. AGBOOLA, DOUGLAS G. DALGLEISH

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 976 KB

english, 1995

11

Competitive Adsorption Between Sodium Caseinate and Oil-Soluble and Water-Soluble Surfactants in Oil-in-Water Emulsions

SUSAN E. EUSTON, HARJINDER SINGH, PETER A. MUNRO, DOUGLAS G. DALGLEISH

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 870 KB

english, 1995

12

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

Anneke H. Martin, H. Douglas Goff, Alexandra Smith, Douglas G. Dalgleish

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 634 KB

english, 2006

13

Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions

Josephine A. Hunt, Douglas G. Dalgleish

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 646 KB

english, 1994

14

The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

Milena Corredig, Douglas G Dalgleish

Journal:

International Dairy Journal

Year:

1999

Language:

english

File:

PDF, 118 KB

english, 1999

15

Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 2. Effects of Calcium, pH, and Ethanol on the Stability of the Emulsions

Agboola, Samson O., Dalgleish, Douglas G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 272 KB

english, 1996

16

Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting

Agboola, Samson O., Singh, Harjinder, Munro, Peter A., Dalgleish, Douglas G., Singh, Anne M.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 181 KB

english, 1998

17

Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins

Agboola, Samson O., Singh, Harjinder, Munro, Peter A., Dalgleish, Douglas G., Singh, Anne M.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 178 KB

english, 1998

18

Isolates from Industrial Buttermilk: Emulsifying Properties of Materials Derived from the Milk Fat Globule Membrane

Corredig, Milena, Dalgleish, Douglas G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 249 KB

english, 1997

19

Denaturation and aggregation of serum proteins and caseins in heated milk

Dalgleish, Douglas G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1990

Language:

english

File:

PDF, 2.12 MB

english, 1990

20

Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength

Dalgleish, Douglas G.

Journal:

Journal Dairy Research

Year:

1983

Language:

english

File:

PDF, 616 KB

english, 1983

21

pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins

Dalgleish, Douglas G., Law, Andrew J. R.

Journal:

Journal Dairy Research

Year:

1988

Language:

english

File:

PDF, 561 KB

english, 1988

22

Coagulation of homogenized milk particles by rennet

Robson, Elizabeth W., Dalgleish, Douglas G.

Journal:

Journal Dairy Research

Year:

1984

Language:

english

File:

PDF, 520 KB

english, 1984

23

Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil-in-Water Emulsions Containing Milk Proteins

Agboola, Samson O, Dalgleish, Douglas G

Journal:

Journal of the Science of Food and Agriculture

Year:

1996

Language:

english

File:

PDF, 740 KB

english, 1996

24

Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins

Yuan Fang, Douglas G. Dalgleish

Journal:

Journal of Colloid and Interface Science

Year:

1993

File:

PDF, 336 KB

1993

25

Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface

Yuan Fang, Douglas G. Dalgleish

Journal:

Journal of Colloid and Interface Science

Year:

1997

Language:

english

File:

PDF, 138 KB

english, 1997

26

Calculation of the ion equilibria in milk diffusate and comparison with experiment

Carl Holt, Douglas G. Dalgleish, Robert Jenness

Journal:

Analytical Biochemistry

Year:

1981

Language:

english

File:

PDF, 785 KB

english, 1981

27

Adsorption behavior of milk proteins on polystyrene latex: A study based on sedimentation field-flow fractionation and dynamic light scattering

Karin D. Caldwell, Jianmin Li, Jenq-Thun Li, Douglas G. Dalgleish

Journal:

Journal of Chromatography A

Year:

1992

Language:

english

File:

PDF, 925 KB

english, 1992

28

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

Douglas G Dalgleish, Eric Dickinson, Richard H Whyman

Journal:

Journal of Colloid and Interface Science

Year:

1985

Language:

english

File:

PDF, 461 KB

english, 1985

29

Electrophoretic and hydrodynamic properties of bovine casein micelles interpreted in terms of particles with an outer hairy layer

Carl Holt, Douglas G Dalgleish

Journal:

Journal of Colloid and Interface Science

Year:

1986

Language:

english

File:

PDF, 986 KB

english, 1986

30

A geometrical model to describe the initial aggregation of partly renneted casein micelles

Douglas G Dalgleish, Carl Holt

Journal:

Journal of Colloid and Interface Science

Year:

1988

Language:

english

File:

PDF, 397 KB

english, 1988

31

The possible conformations of milk proteins adsorbed on oilwater interfaces

Douglas G Dalgleish, Jeffrey Leaver

Journal:

Journal of Colloid and Interface Science

Year:

1991

Language:

english

File:

PDF, 533 KB

english, 1991

32

Variations in the binding of β-casein to oil—water interfaces detected by trypsin-catalysed hydrolysis

Jeffrey Leaver, Douglas G Dalgleish

Journal:

Journal of Colloid and Interface Science

Year:

1992

Language:

english

File:

PDF, 474 KB

english, 1992

33

The conformations of proteins on solid/water interfaces — caseins and phosvitin on polystyrene latices

Douglas G. Dalgleish

Journal:

Colloids and Surfaces

Year:

1990

Language:

english

File:

PDF, 1.04 MB

english, 1990

34

Diffusing Wave Spectroscopy of aggregating and gelling systems

Marcela Alexander, Douglas G. Dalgleish

Journal:

Current Opinion in Colloid & Interface Science

Year:

2007

Language:

english

File:

PDF, 199 KB

english, 2007

35

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

Marcela Alexander, Douglas G. Dalgleish

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2004

Language:

english

File:

PDF, 136 KB

english, 2004

36

Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

Marcela Alexander, Ivo Piska, Douglas G. Dalgleish

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 857 KB

english, 2008

37

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

S. Sandra, Marcela Alexander, Douglas G. Dalgleish

Journal:

Journal of Colloid and Interface Science

Year:

2007

Language:

english

File:

PDF, 250 KB

english, 2007

38

The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier

Erix P. Schokker, Douglas G. Dalgleish

Journal:

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Year:

1998

Language:

english

File:

PDF, 195 KB

english, 1998

39

Influence of thermal processing on the properties of dairy colloids

Yoav D Livney, Milena Corredig, Douglas G Dalgleish

Journal:

Current Opinion in Colloid & Interface Science

Year:

2003

Language:

english

File:

PDF, 94 KB

english, 2003

40

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

Jean-Luc Courthaudon, Eric Dickinson, Douglas G. Dalgleish

Journal:

Journal of Colloid and Interface Science

Year:

1991

Language:

english

File:

PDF, 445 KB

english, 1991

41

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

Milena Corredig, Douglas G. Dalgleish

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

1995

Language:

english

File:

PDF, 1.52 MB

english, 1995

42

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

Yuan Fang, Douglas G. Dalgleish

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

1993

Language:

english

File:

PDF, 768 KB

english, 1993

43

Interfacial Composition of Sodium Caseinate Emulsions

ELIZABETH W. ROBSON, DOUGLAS G. DALGLEISH

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 628 KB

english, 1987

44

Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH

JOSEPHINE A. HUNT, DOUGLAS G. DALGLEISH

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 608 KB

english, 1995

45

Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate

SUSAN E. EUSTON, HARJINDER SINGH, PETER A. MUNRO, DOUGLAS G. DALGLEISH

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 164 KB

english, 1996

46

Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane-Derived Proteins

MILENA CORREDIG, DOUGLAS G. DALGLEISH

Journal:

Journal of Food Science

Year:

1998

Language:

english

File:

PDF, 143 KB

english, 1998

47

Dairy research in Canadian universities

H DOUGLAS GOFF, DOUGLAS G DALGLEISH, MANSEL W GRIFFITHS, YVES POULIOT, SYLVIE L TURGEON, PAUL JELEN

Journal:

International Journal of Dairy Technology

Year:

2006

Language:

english

File:

PDF, 210 KB

english, 2006

48

The thermochemistry of reactions between αs1-casein and calcium chloride

Carl Holt, Thomas G. Parker, Douglas G. Dalgleish

Journal:

Biochimica et Biophysica Acta (BBA) - Protein Structure

Year:

1975

Language:

english

File:

PDF, 359 KB

english, 1975

49

Measurement of particle sizes by elastic and quasi-elastic light scattering

Carl Holt, Thomas G. Parker, Douglas G. Dalgleish

Journal:

Biochimica et Biophysica Acta (BBA) - Protein Structure

Year:

1975

Language:

english

File:

PDF, 392 KB

english, 1975

50

The topography of bovine β-casein at an oil/water interface as determined from the kinetics of trypsin-catalysed hydrolysis

Jeffrey Leaver, Douglas G. Dalgleish

Journal:

Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology

Year:

1990

Language:

english

File:

PDF, 852 KB

english, 1990

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Z-Library Since 2009 support@z-lib.do

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски