Douglas G. Dalgleish

Douglas G. Dalgleish's AcademicInfluence.com Rankings

Chemistry

#2962

World Rank

#3939

Historical Rank

Physical Chemistry

#373

World Rank

#422

Historical Rank

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Chemistry

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Douglas G. Dalgleish's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

The structure of the casein micelle of milk and its changes during processing. (2012) (427)
On the structural models of bovine casein micelles—review and possible improvements (2011) (392)
pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins (1988) (291)
pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release (1989) (279)
The Enzymatic Coagulation of Milk (1993) (243)
Adsorption of protein and the stability of emulsions (1997) (234)
A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. (2004) (232)
Food emulsions—their structures and structure-forming properties (2006) (216)
Formation of soluble and micelle-bound protein aggregates in heated milk. (2003) (202)
Tensile and barrier properties of edible films made from whey proteins (2002) (195)
Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions (1994) (194)
The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk (1999) (193)
Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers (2005) (188)
Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk (1996) (166)
Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength (1983) (156)
Casein Micelles as Colloids: Surface Structures and Stabilities (1998) (151)
Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder (2005) (150)
Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsions (1988) (145)
Denaturation and aggregation of serum proteins and caseins in heated milk (1990) (140)
Size-related differences in bovine casein micelles (1989) (140)
Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface (1997) (138)
Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk (1996) (130)
Proteolysis and aggregation of casein micelles treated with immobilized or soluble chymosin (1979) (126)
Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions (1991) (125)
Binding of calcium ions to bovine β-casein (1981) (123)
Measurement of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis (1984) (122)
Production of a novel ingredient from buttermilk. (2003) (121)
Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles (2007) (120)
Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH (1995) (119)
Preliminary note on the change in casein micelles caused by acidification (1985) (118)
Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins (1993) (118)
Interactions between α-Lactalbumin and β-Lactoglobulin in the Early Stages of Heat Denaturation (1997) (116)
Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk (1993) (112)
Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface. (1990) (112)
Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins. (2004) (109)
Binding of calcium ions to bovine αsl-casein and precipitability of the protein–calcium ion complexes (1980) (108)
Effect of gel structure on the gastric digestion of whey protein emulsion gels. (2014) (108)
Conformations and structures of milk proteins adsorbed to oil-water interfaces (1996) (104)
The formation of complexes between serum proteins and fat globules during heating of whole milk (1991) (102)
The Emulsifying Properties of Hydrolyzates of Whey Proteins (1998) (102)
Isolates from industrial buttermilk : Emulsifying properties of materials derived from the milk fat globule membrane (1997) (102)
Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk. (2017) (101)
Dynamic Light Scattering Techniques and Their Applications in Food Science (2006) (99)
Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles (1988) (98)
Competitive Adsorption Between Sodium Caseinate and Oil‐Soluble and Water‐Soluble Surfactants in Oil‐in‐Water Emulsions (1995) (96)
Competitive adsorption in oil-in-water emulsions containing α-lactalbumin and β-lactoglobulin (1989) (95)
Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis (2016) (94)
Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles. (2007) (94)
Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder (2006) (94)
Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet. (2004) (92)
Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels. (2003) (91)
Effect of pH on the stability and surface composition of emulsions made with whey protein isolate (1994) (89)
Dynamic light scattering: applications to food systems (1995) (85)
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. (2006) (82)
Effect of milk concentration on the rennet coagulation time (1980) (81)
The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy. (2007) (79)
Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM) (2006) (79)
Surface Properties of Oil-in-Water Emulsion Droplets Containing Casein and Tween 60 (1995) (77)
The breakdown properties of heat-set whey protein emulsion gels in the human mouth (2013) (76)
Protein interactions in heat-treated milk and effect on rennet coagulation (2010) (75)
Beyond homogenization: the formation of very small emulsion droplets during the processing of milk by a Microfluidizer (1996) (74)
Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions (1996) (72)
The formation and breakdown of structured clots from whole milk during gastric digestion. (2016) (72)
The Conformation of α-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR (1998) (72)
Bovine milk protein properties and the manufacturing quality of milk (1993) (69)
Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size. (2014) (69)
Electrophoretic and hydrodynamic properties of bovine casein micelles interpreted in terms of particles with an outer hairy layer (1986) (69)
Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin (1993) (67)
The sizes and conformations of the proteins in adsorbed layers of individual caseins on latices and in oil-in-water emulsions (1993) (67)
Effect of Heating of Cream on the Properties of Milk Fat Globule Membrane Isolates (1998) (65)
The possible conformations of milk proteins adsorbed on oilwater interfaces (1991) (65)
Calcium‐Induced Destabilization of Oil‐in‐Water Emulsions Stabilized by Caseinate or by β‐Lactoglobulin (1995) (65)
Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk (1994) (64)
Interfacial interactions, competitive adsorption and emulsion stability. Discussion (1993) (63)
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum (2005) (62)
The coagulation of differently sized casein micelles by rennet. (1981) (62)
Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis. (2015) (62)
Measurement of Particle Size Distributions in Milk Homogenized by a Microfluidizer: Estimation of Populations of Particles with Radii Less Than 100 nm (1995) (61)
Bovine Erythrocyte Cupro-Zinc Protein (1971) (60)
Steric effects governing disulfide bond interchange during thermal aggregation in solutions of beta-lactoglobulin B and alpha-lactalbumin. (2003) (58)
The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk (2007) (58)
The conformations of proteins on solid/water interfaces — caseins and phosvitin on polystyrene latices (1990) (58)
Interfacial Composition of Sodium Caseinate Emulsions (1987) (58)
Influence of thermal processing on the properties of dairy colloids (2003) (57)
Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy. (2005) (57)
Separation of Major Casein Fractions Using Cation-Exchange Fast Protein Liquid Chromatography (1991) (57)
The topography of bovine beta-casein at an oil/water interface as determined from the kinetics of trypsin-catalysed hydrolysis. (1990) (57)
Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy (2004) (53)
A mechanism for the chymosin-induced flocculation of casein micelles. (1980) (53)
The application of ultrasonic spectroscopy to the study of the gelation of milk components (2004) (53)
Studies on the heat stability of milk: II. Association and dissociation of particles and the effect of added urea (1987) (52)
A study of β-casein tertiary structure by intramolecular crosslinking and mass spectrometry (2004) (50)
Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate (1996) (49)
Food emulsions: their structures and properties. (2004) (49)
A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions (1995) (48)
Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material (1998) (47)
Measurement of particle sizes by elastic and quasi-elastic light scattering. (1975) (46)
The effect of denaturation of β-lactoglobulin on renneting : a quantitative study (1990) (46)
Effects of pH and ethanol on the kinetics of destabilisation of oil-in-water emulsions containing milk proteins (1996) (46)
Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane‐Derived Proteins (1998) (46)
The lipolytic and proteolytic activity of bacteria isolated from blended raw milk (1979) (45)
Analysis by fast protein liquid chromatography of variants of κ-casein and their relevance to micellar structure and renneting (1986) (43)
Competitive Adsorption between Dioleoylphosphatidylcholine and Sodium Caseinate on Oil−Water Interfaces (1996) (42)
Stability of emulsions formed using whey protein hydrolysate: effects of lecithin addition and retorting (1998) (42)
The binding of alpha-lactalbumin and beta-lactoglobulin to casein micelles in milk treated by different heating systems (1996) (41)
Diffusing wave spectroscopy of gelling food systems : The importance of the photon transport mean free path (l*) parameter (2006) (41)
Competitive adsorption of phosvitin with milk proteins in oil-in-water emulsions (1991) (41)
Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels (2016) (40)
Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — overall aspects of the reaction (2002) (40)
Specificity of disulfide bond formation during thermal aggregation in solutions of beta-lactoglobulin B and kappa-casein A. (2004) (39)
Coagulation of homogenized milk particles by rennet (1984) (39)
Food emulsions stabilized by proteins (1997) (39)
Effect of milk concentration on the nature of curd formed during renneting – a theoretical discussion (1981) (39)
Heat-Induced Interactions of Whey Proteins and Casein Micelles with Different Concentrations of α-Lactalbumin and β-Lactoglobulin (1997) (37)
Diffusing Wave Spectroscopy of aggregating and gelling systems (2007) (37)
Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures. (2011) (37)
Studies of gelation of acidified and renneted milks using diffusing wave spectroscopy (1991) (37)
Electrostatic interaction and the kinetics of protein aggregation: αs1-casein (1980) (35)
Gelation of commercial fractions of β-lactoglobulin and α-lactalbumin (1997) (35)
Controlled proteolysis and the properties of milk gels. (2006) (35)
Effects of added sodium caseinate on the formation of particles in heated milk. (2005) (35)
The effect of the presence of KCl on the adsorption behaviour of whey protein and caseinate in oil-in-water emulsions (1996) (32)
The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification (2005) (32)
FOAM FORMATION AND STABILISATION BY PRE-DENATURED OVALBUMIN (1999) (32)
Sedimentation of Casein Micelles During the Storage of Ultra-High Temperature Milk Products—a Calculation (1992) (32)
The characterization of small emulsion droplets made from milk proteins and triglyceride oil (1997) (31)
The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk (1998) (31)
Variations in the binding of β-casein to oil—water interfaces detected by trypsin-catalysed hydrolysis (1992) (31)
Comparison of the effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions (1996) (30)
Colloidal properties of concentrated heated milk (2013) (30)
Structures and Properties of Adsorbed Layers in Emulsions Containing Milk Proteins (1995) (29)
Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase (2014) (29)
Ionic strength effects on the electrophoretic mobility of casein-coated polystyrene latex particles (1985) (29)
A photon correlation spectroscopy study of size distributions of casein micelle suspensions (1985) (28)
Enzymatic hydrolysis of milk proteins used for emulsion formation. 2. Effects of calcium, pH, and ethanol on the stability of the emulsions (1996) (28)
A geometrical model to describe the initial aggregation of partly renneted casein micelles (1988) (28)
Studying the structure of β-casein-depleted bovine casein micelles using electron microscopy and fluorescent polyphenols (2014) (28)
Influence of heating treatment and membrane concentration on the formation of soluble aggregates. (2015) (28)
Different coagulation behaviour of bacteriologically acidified and renneted milk : the importance of fine-tuning acid production and rennet action (2001) (28)
Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions (1999) (28)
Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — behavior of individual proteins (2002) (27)
Centrifugal fractionation of homogenized milks (1985) (27)
The potential application of the theory of branching processes to the association of milk protein (1977) (25)
Transition temperatures of heat-induced structural changes in ovalbumin solutions at acid and neutral pH (1997) (25)
The rate of addition of hydrogen atoms to olefins: Isobutane and ethylene (1969) (25)
Heat-induced changes in the ultrasonic properties of whey proteins. (2004) (25)
Stabilization of Protein-based Emulsions by Means of Interacting Polysaccharides (2004) (25)
Kinetics of the Calcium-Induced Instability of Oil-in-Water Emulsions: Studies Under Quiescent and Shearing Conditions (1996) (24)
The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier (1998) (22)
Kinetics of aggregation of αs1 -casein/ca2+ mixtures: charge and temperature effects (1981) (21)
Dimensions and Possible Structures of Milk Proteins at Oil–Water Interfaces (1991) (21)
The theory of branching processes applied to milk proteins: I. Heat-induced coagulation of whole milk (1977) (20)
Studies on the heat stability of milk: I. Behaviour of divalent cations and phosphate in milks heated in a stainless steel system (1987) (20)
A study of the interaction of calcium ions with bovine alpha-s1-casein using fluorescence spectroscopy. (1973) (20)
The Circular Dichroism of Complexes of 2,7‐Di‐tertiary‐Butyl Proflavine with DNA (1972) (19)
Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach (2008) (18)
Studies on Interactions between Phosphatidylcholine and Casein (1995) (18)
Murex trunculus haemocyanin. 2. The oxygenation reaction and circular dichroism. (1973) (18)
The interaction of casein micelles with κ-carrageenan studied by diffusing wave spectroscopy (2007) (17)
Structure-Function Relationships of Caseins (2017) (17)
The thermochemistry of reactions between αs1-casein and calcium chloride (1975) (16)
Studies on the susceptibility of membrane-derived proteins to proteolysis as related to changes in their emulsifying properties (1997) (16)
Particle size distributions in skim milk (1973) (16)
Orthokinetic flocculation of caseinate-stabilized emulsions: influence of calcium concentration, shear rate, and protein content. (2000) (16)
Isolation and purification of serum and interfacial peptides of a trypsinolyzed β-lactoglobulin oil-in-water emulsion (2000) (16)
A comparison of the interactions of proflavine with DNA and with deoxyribonucleohistone using circular dichroism spectroscopy (1973) (16)
Competitive Adsorption of β-Lactoglobulin in Mixed Protein Emulsions (1991) (16)
Glycosylated κ-caseins and the sizes of bovine casein micelles. Analysis of the different forms of κ-casein (1985) (15)
Sodium caseinates — composition and properties of different preparations (1988) (15)
Theory for the heat-induced coagulation of a type A milk (1979) (14)
A new calculation of the kinetics of the renneting reaction (1988) (13)
Separation of beta-casein A1, A2, and B using cation-exchange fast protein liquid chromatography. (1991) (13)
Quantitation of αs1-casein aggregation by the use of polyfunctional models (1979) (12)
Differences in behaviour of sodium caseinates in alcoholic media (1987) (11)
The analysis of the far‐ultraviolet circular dichroism spectra of proteins (1972) (10)
Circular-dichroism studies on two -lactamases from Bacillus cereus. (1971) (10)
Chromatography of casein micelles and particles from homogenized milk on columns of controlled pore glass and large pore silica gel (1985) (10)
A study of beta-casein tertiary structure by intramolecular crosslinking and mass spectrometry. (2004) (10)
Binding of calcium ions to bovine beta-casein. (1981) (9)
The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties (2014) (9)
Interaction of phosvitin with casein micelles in milk (1990) (8)
Particle development in apple juice determined by light scattering and electron microscopy. (2006) (8)
Use of surface plasmon resonance (SPR) to study the dissociation and polysaccharide binding of casein micelles and caseins. (2010) (7)
Mechanism of acid coagulation of milk studied by a multi-technique approach (2005) (6)
Colloidal Properties of Model Oil-in-Water Food Emulsions Stabilized Separately by αs1-Casein, β-Casein and κ-Casein (2005) (6)
The casein micelle and its reactivity (2007) (6)
Isolation and purification of serum and interfacial peptides of a trypsinolyzed beta-lactoglobulin oil-in-water emulsion. (2000) (5)
Structures and properties of vesicles formed from phospholipids and caseins (1996) (5)
Caseins, casein micelles and caseinates (1989) (4)
Caseins and Casein Micelles at Interfaces (1987) (4)
A kinetic analysis of the dephosphorylation, by bovine spleen phosphoprotein phosphatase (EC 3.1.3.16) of a phosphopeptide derived from beta-casein. (1976) (4)
The thermochemistry of reactions between alpha-s1-casein and calcium chloride. (1975) (4)
Determination of the composition of ovine casein by anion-exchange FPLC [fast protein liquid chromatography] (1993) (3)
Studies of Interactions between Casein and Phospholipid Vesicles (1995) (3)
Glycosylated kappa-caseins and the sizes of bovine casein micelles. Analysis of the different forms of kappa-casein. (1985) (2)
Principles, Products and Practice (1989) (2)
A protein kinase is located in the micellar fraction of fresh pasteurized skimmed farm milk. (2003) (2)
Bovine erythrocyte cupro-zinc protein. 2. Physicochemical properties and circular dichroism. (1971) (2)
Whey protein aggregation studies by ultrasonic spectroscopy (2005) (2)
Kinetics of processes involved in the precipitation of myoglobin with acetone in the presence of phosphate buffer (1988) (2)
Design of a Small Angle Spetrometer: Application to Milk Casein (1998) (2)
Emulsions as ingredients in foods - surface compositions and their modifications (2002) (1)
Isolates from industrial buttermilk (2018) (1)
Complexes between phosphoproteins: interactions of phosvitin with bovine casein micelles (1992) (1)
The reactions of hydrogen atoms with isobutane and isobutene (1966) (1)
Quantitation of Casein Aggregation by Use of Polyfunctional Models (1979) (1)
Interactions between Sodium Caseinate and Dioleoylphosphatidylcholine on Oil–Water Interfaces and in Solution (2004) (0)
Kinetics of aggregation of alpha s1-casein/Ca2+ mixtures: charge and temperature effects. (1981) (0)
Reactions of atoms and radicals in a fast-flow system (1967) (0)
Aggregation Rates and Electrophoretic Mobilities of Homogenized Milk Fractions Treated with Rennet (2005) (0)
Aspects of the Kinetics of Aggregating Casein System (1979) (0)
Food emulsion, e.g. useful in dairy products, comprising a primary water-in-oil emulsion dispersed in an aqueous phase, is stabilized with a natural lipophilic surfactant system present in the primary emulsion (2001) (0)
Interactions of the egg protein phosvitin with milk. (1990) (0)
Chapter 17:Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy (2007) (0)
The effect of whey protein denaturation on the renneting of milk. (1990) (0)
Dairy research in Canadian universities (2006) (0)
Particle size distributors in skim milk. (1973) (0)
Ascertaining the configurations of caseins on emulsion interfaces. (1990) (0)
Breakdown of adsorbed casein by trypsin. (1990) (0)
Utah State University Department of Nutrition and Food Science (1991) (0)

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Douglas G. Dalgleish's Academic­Influence.com Rankings

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Douglas G. Dalgleish's Published Works

Published Works

What Schools Are Affiliated With Douglas G. Dalgleish?

Douglas G. Dalgleish's AcademicInfluence.com Rankings