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Publications by Brendan T. O’Kennedy

Comparison of Re-Micellised Casein Prepared From Acid Casein With Micellar Casein Prepared by Membrane Filtration

English

Related publications

Characterization of Self-Assembly Complex Micelles Prepared From Casein and Keratin

Asian Journal of Chemistry

English

Α-Casein and Β-Casein

Journal of the agricultural chemical society of Japan

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Gel Filtration of Casein Micelles From Milk Destabilized by Frozen Storage

Agricultural and Biological Chemistry

English

Water Transfer During Rehydration of Micellar Casein Powders

English

Aminoacidemia Following Ingestion of Native Whey Protein, Micellar Casein, and a Whey-Casein Blend in Young Men

Applied Physiology, Nutrition and Metabolism

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Influence of Chelating Agents on Proteolysis of Micellar Casein Slurries

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Interactions Between Casein Layers Adsorbed on Hydrophobic Surfaces From Self Consistent Field Theory: Κ-Casein Versus Para-Κ-Casein

Food Hydrocolloids

Chemical Engineering

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Casein and Casein Micelle Structures, Functions and Diversity in 20 Species

International Dairy Journal

Applied Microbiology

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Effects of Casein Composition on Clot Formation and Digestibility. Digestibility of .BETA.-Casein.

Nippon Eiyo Shokuryo Gakkaishi

English