Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion.
Dairy Science Technology, 90, 87-98
Three-dimensional high-resolution reconstruction of the human gastro-oesophageal junction.
Clinical Anatomy, 23, 287-296
Surface protein composition and concentration of whey protein isolate-stabilized oil-in-water emulsions: Effect of heat treatment.
Colloids and Surfaces B:Biointerfaces, 78, 24-29
International Dairy Journal enters its 20th year amidst dynamic changes in editorial focus.
International Dairy Journal, 20 (1), 1-2
Review: Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris).
Food Research International, 43 (2), 443-449
Controlling milk protein interactions to enhance the reconstitution properties of whole milk powders - A minireview.
Dairy Science & Technology, 90, 123-136
'Designer' milks: functional foods from milk.
Improving the safety and quality of milk: Improving quality in milk products, Vol.2,Griffiths, M (Ed), Woodhead Publishing Ltd.
Starch and energy digestibility of field peas (Pisium sativum).
Advances in Pork Production, Vol.21, Abstract #21
Standardized ileal amino acid digestibility of field peas (Pisum sativum) in adult pigs.
Advances in Pork Production, Vol.21, Abstract #22
Understanding biopolymer interactions: Thermodynamic approaches to designing novel food structure and functionality.
Second International Conference on Polymer Processing and Characterization (ICPPC), Mahatma Gandhi University, Kottayam, Kerala, India, 15-17 January