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Martin Palmer

dairy innovation australia limited

H指数:28

被引数:2,987

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The microstructure and textural properties of Australian cream cheese with differing composition

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-12-0124

OAAI

Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-06-018

PREAI

Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-06-0116

PREAI

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

IF9.8

2017-12-0111

PREAI

Size-based fractionation of native milk fat globules by two-stage centrifugal separation

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2017-06-0119

PREAI

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

FOOD RESEARCH INTERNATIONAL

IF8

2017-05-0118

PREAI

Strategies for maximizing removal of lactic acid from acid whey - Addressing the un-processability issue

最大限度地从酸乳清中去除乳酸的策略-解决不可加工性问题

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2017-01-0130

PREAI

Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature

酸乳清的纳滤和纳滤随pH和温度的变化

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2016-02-0166

PREAI

Properties of acid whey as a function of pH and temperature

JOURNAL OF DAIRY SCIENCE

IF4.4

2015-07-01100

OAAI

Crystal structures and morphologies of fractionated milk fat in nanoemulsions

IF9.8

2015-03-0140

PREAI

Sonocrystallisation of lactose in concentrated whey

ULTRASONICS SONOCHEMISTRY

IF9.7

2014-11-0128

PRE

Sonication of milk protein solutions prior to spray drying and the subsequent effects on powders during storage

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-11-019

PREAI

Sonocrystallisation of lactose in an aqueous system

INTERNATIONAL DAIRY JOURNAL

IF3.4

2014-03-0133

OAAI

Effects of emulsion droplet sizes on the crystallisation of milk fat

IF9.8

2014-02-0166

PRE

Effect of high hydrostatic pressure on the structural properties and bioactivity of immunoglobulins extracted from whey protein

FOOD HYDROCOLLOIDS

IF12.4

2013-08-0110

PREAI

Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems

FOOD HYDROCOLLOIDS

IF12.4

2013-03-0121

PREAI

Unexpected high pressure effects on the structural properties of condensed whey protein systems

IF3.2

2012-09-1723

PREAI

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

ULTRASONICS SONOCHEMISTRY

IF9.7

2011-09-01518

PREAI

On quantifying the dissolution behaviour of milk protein concentrate

FOOD HYDROCOLLOIDS

IF12.4

2011-05-0164

PREAI

Hot topic: Sonication increases the heat stability of whey proteins

JOURNAL OF DAIRY SCIENCE

IF4.4

2009-11-01115

OAAI