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D

Douglas G. Dalgleish

University of Guelph

71H指数
279论文数
1.5W被引数
收录论文 57
发表时间
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Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2017-01-01
err133
errOAAI
errYe, Aiqian; Cui, Jian; Dalgleish, Douglas; Singh, Harjinder
err分享
err收藏
Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels
errFOOD HYDROCOLLOIDS
IF12.4
err2016-03-01
err56
PREAI
errGuo, Qing; Ye, Aiqian; Lad, Mita; Dalgleish, Douglas; Singh, Harjinder
err分享
err收藏
Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis
errFOOD HYDROCOLLOIDS
IF12.4
err2016-01-01
err140
PREAI
errYe, Aiqian; Cui, Jian; Dalgleish, Douglas; Singh, Harjinder
err分享
err收藏
The formation and breakdown of structured clots from whole milk during gastric digestion
errFOOD & FUNCTION
IF5.4
err2016-01-01
err102
PREAI
errYe, Aiqian; Cui, Jian; Dalgleish, Douglas; Singh, Harjinder
err分享
err收藏
Influence of heating treatment and membrane concentration on the formation of soluble aggregates
errFOOD RESEARCH INTERNATIONAL
IF8
err2015-10-01
err25
PREAI
errLi, Y.; Dalgleish, D.; Corredig, M.
err分享
err收藏
Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis
errFOOD & FUNCTION
IF5.4
err2015-01-01
err95
PREAI
errGuo, Qing; Ye, Aiqian; Lad, Mita; Ferrua, Maria; Dalgleish, Douglas; Singh, Harjinder
err分享
err收藏
Studying the structure of β-casein-depleted bovine casein micelles using electron microscopy and fluorescent polyphenols用电子显微镜和荧光多酚研究 β-酪蛋白耗尽的牛酪蛋白胶束的结构
errFOOD HYDROCOLLOIDS
IF12.4
err2014-12-01
err31
PREAI
errYazdi, Saeed Yahimi; Corredig, Milena; Dalgleish, Douglas G.
err分享
err收藏
Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase
errFOOD HYDROCOLLOIDS
IF12.4
err2014-01-01
err25
PREAI
errNair, Pulari Krishnankutty; Alexander, Marcela; Dalgleish, Douglas; Corredig, Milena
err分享
err收藏
The breakdown properties of heat-set whey protein emulsion gels in the human mouth
errFOOD HYDROCOLLOIDS
IF12.4
err2013-12-01
err82
PREAI
errGuo, Qing; Ye, Aiqian; Lad, Mita; Dalgleish, Douglas; Singh, Harjinder
err分享
err收藏
The Structure of the Casein Micelle of Milk and Its Changes During Processing牛奶酪蛋白胶束的结构及其在加工过程中的变化
errANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
IF0
err2012-04-10
err499
PREAI
errDalgleish, Douglas G.; Corredig, Milena
err分享
err收藏
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2011-02-02
err46
PREAI
errKethireddipalli, Prashanti; Hill, Arthur R.; Dalgleish, Douglas G.
err分享
err收藏
Protein interactions in heat-treated milk and effect on rennet coagulation
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2010-12-01
err71
PREAI
errKethireddipalli, Prashanti; Hill, Arthur R.; Dalgleish, Douglas G.
err分享
err收藏
Use of Surface Plasmon Resonance (SPR) To Study the Dissociation and Polysaccharide Binding of Casein Micelles and Caseins
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2010-10-22
err7
PREAI
errThompson, Abby K.; Singh, Harjinder; Dalgleish, Douglas G.
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err收藏
Buttermilk properties in emulsions with soybean oil as affected by fat globule membrane-derived proteins
errJOURNAL OF FOOD SCIENCE
IF3.4
err2008-06-28
err36
PREAI
errCorredig, M; Dalgleish, DG
err分享
err收藏
Formation of whey protein/κ-casein complexes in heated milk:: Preferential reaction of whey protein with κ-casein in the casein micelles
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2007-10-01
err117
PREAI
errDonato, Laurence; Guyomarc'h, Fanny; Amiot, Sylvie; Dalgleish, Douglas G.
err分享
err收藏
Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-08-26
err45
PREAI
errEuston, SE; Singh, H; Munro, PA; Dalgleish, DG
err分享
err收藏
Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (HEM)
errFOOD HYDROCOLLOIDS
IF12.4
err2006-08-01
err85
PREAI
errMartin, Anneke H.; Goff, H. Douglas; Smith, Alexandra; Dalgleish, Douglas G.
err分享
err收藏
Tensile and barrier properties of edible films made from whey proteins
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err192
PREAI
errFang, Y; Tung, MA; Britt, IJ; Yada, S; Dalgleish, DG
err分享
err收藏
Controlled proteolysis and the properties of milk gels
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2006-06-02
err39
PREAI
errLi, Jie; Dalgleish, Douglas G.
err分享
err收藏
Diffusing wave spectroscopy of gelling food systems:: The importance of the photon transport mean free path (l*) parameter
errFOOD HYDROCOLLOIDS
IF12.4
err2006-03-01
err40
PREAI
errAlexander, M; Corredig, M; Dalgleish, DG
err分享
err收藏

研究方向

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合作学者
合作期刊
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Eric Dickinson
H 指数: 99 · 论文数: 557
H
Harjinder Singh
H 指数: 99 · 论文数: 567
H
H. Douglas Goff
H 指数: 71 · 论文数: 380
M
Milena Corredig
H 指数: 65 · 论文数: 445
A
Aiqian Ye
H 指数: 58 · 论文数: 230
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