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Huppertz, Thom, Hennebel, Jean-Baptiste, Considine, Therese, Shakeek-Ur-Rehman, Kelly, Alan L. and Fox, Patrick F. (2006) A method for the large-scale isolation of beta-casein. Food Chemistry, 99 1: 45-50. doi:10.1016/j.foodchem.2005.07.025 480   16 Cited 18 times in Scopus18 0
Huppertz, T., Smiddy, M. A. and de Kruif, C. G. (2007) Biocompatible micro-gel particles from cross-linked casein micelles. Biomacromolecules, 8 4: 1300-1305. doi:10.1021/bm061070m 91   32 Cited 32 times in Scopus32 0
Huppertz, T. and de Kruif, C. G. (2007) Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteins. Journal of Dairy Research, 74 2: 194-197. doi:10.1017/S0022029906002263 37   Cited 10 times in Scopus10 0
Huppertz, T, Kelly, AL and de Kruif, CG (2006) Disruption and reassociation of casein micelles under high pressure. Journal of Dairy Research, 73 3: 294-298. doi:10.1017/S0022029906001725 46   34 Cited 38 times in Scopus38 0
Huppertz, T and De Kruif, CG (2006) Disruption and reassociation of casein micelles under high pressure: Influence of milk serum composition and casein micelle concentration. Journal of Agricultural And Food Chemistry, 54 16: 5903-5909. doi:10.1021/jf060689c 87   24 Cited 24 times in Scopus24 0
Huppertz, T, Fox, PF and Kelly, AL (2004) Dissociation of caseins in high pressure-treated bovine milk. International Dairy Journal, 14 8: 675-680. doi:10.1016/j.idairyj.2003.11.009 56   37 Cited 40 times in Scopus40 0
Zeece, Michael, Huppertz, Thom and Kelly, Alan (2008) Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin. Innovative Food Science and Emerging Technologies, 9 1: 62-69. doi:10.1016/j.ifset.2007.05.004 31   38 Cited 44 times in Scopus44 0
Huppertz, T and Fox, PF (2006) Effect of NaCl on some physico-chemical properties of concentrated bovine milk. International Dairy Journal, 16 10: 1142-1148. doi:10.1016/j.idairyj.2005.09.011 102   25 Cited 26 times in Scopus26 0
Huppertz, T, Kelly, AL and Fox, PF (2002) Effects of high pressure on constituents and properties of milk. International Dairy Journal, 12 7: 561-572. doi:10.1016/S0958-6946(02)00045-6 100   93 0
Huppertz, T, Zobrist, MR, Uniacke, T, Upadhyat, V, Fox, PF and Kelly, AL (2005) Effects of high pressure on some constituents and properties of buffalo milk. Journal of Dairy Research, 72 2: 226-233. doi:10.1017/S0022029905000701 80   12 Cited 13 times in Scopus13 0
Huppertz, T, Hinz, K, Zobrist, MR, Uniacke, T, Kelly, AL and Fox, PF (2005) Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk. Innovative Food Science & Emerging Technologies, 6 3: 279-285. doi:10.1016/j.ifset.2005.03.005 144   19 Cited 19 times in Scopus19 0
Huppertz, T, Grosman, S, Fox, PF and Kelly, AL (2004) Heat and ethanol stabilities of high-pressure-treated bovine milk. International Dairy Journal, 14 2: 125-133. doi:10.1016/S0958-6946(03)00170-5 103   31 Cited 34 times in Scopus34 0
Huppertz, Thom, Smiddy, Mary A., Upadhyay, Vivek K. and Kelly, Alan L. (2006). High-pressure-induced changes in bovine milk: A review. In: International Dairy Federation Science and Technology Week: Innovation through Innovation Conference. International Dairy Federation Science and Technology Week Conference, Cambridge, United Kingdom, (58-66). 1-2 March 2005. doi:10.1111/j.1471-0307.2006.00246.x 71   41 Cited 45 times in Scopus45 0
Huppertz, Thom, Fox, Patrick F., de Kruif, Kees G. and Kelly, Alan L. (2006) High pressure-induced changes in bovine milk proteins: A review. BBA: Proteins and Proteomics, 1764 3: 593-598. doi:10.1016/j.bbapap.2005.11.010 103   65 Cited 61 times in Scopus61 0
Huppertz, T, Kelly, AL and Fox, PF (2006) High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH. Milchwissenschaft-milk Science International, 61 3: 285-288. 71   4 Cited 5 times in Scopus5
Huppertz, T, Kelly, AL and Fox, PF (2006) High pressure-induced changes in ovine milk. 2. Effects on casein micelles and whey proteins. Milchwissenschaft-milk Science International, 61 4: 394-397. 66   7 Cited 8 times in Scopus8
Zobrist, M. R., Huppertz, T., Uniacke, T., Fox, P. F. and Kelly, A. L. (2005). High-pressure-induced changes in the rennet coagulation properties of bovine milk. In: Ross Holland, Ylva Ardö, Ueli Bütikofer, Jean-Claude Gripon, Alan L. Kelly, Gérard Mazerolles, Paul L. H. McSweeney, Milada Plocková, Gerrit Smit, Martin G. Wilkinson, Paul Jelen and Tim Coolbear, The fourth IDF Symposium on Cheese Ripening, Characterization and Technology, Prague, Czech Republic, (655-662). 21-25 March 2004. doi:10.1016/j.idairyj.2004.07.025 74   30 Cited 36 times in Scopus36 0
Huppertz, Thom, Fox, Patrick F. and Kelly, Alan L. (2004) High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism. Journal of Dairy Research, 71 4: 489-495. doi:10.1017/S0022029904000500 158   54 Cited 57 times in Scopus57 0
Huppertz, T. and de Kruif, C. G. (2007) High pressure-induced solubilisation of micellar calcium phosphate from cross-linked casein micelles. Colloids And Surfaces A-physicochemical And Engineering Aspects, 295 1-3: 264-268. doi:10.1016/j.colsurfa.2006.09.010 91   10 Cited 9 times in Scopus9 0
Huppertz, T, Fox, PF and Kelly, AL (2004) High pressure treatment of bovine milk: effects on casein micelles and whey proteins. Journal of Dairy Research, 71 1: 97-106. doi:10.1017/S002202990300640X 89   92 Cited 108 times in Scopus108 0
Sheehan, JJ, Huppertz, T, Hayes, MG, Kelly, AL, Beresford, TP and Guinee, TP (2005) High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties. Innovative Food Science & Emerging Technologies, 6 1: 73-81. doi:10.1016/j.ifset.2004.10.003 134   15 Cited 22 times in Scopus22 0
Huppertz, T and Fox, PF (2006) Influence of added lyophilized butter serum on the heat stability of unconcentrated and concentrated bovine milk. International Journal of Dairy Technology, 59 1: 18-21. doi:10.1111/j.1471-0307.2006.00237.x 54   1 Cited 2 times in Scopus2 0
O'Connell, JE, Saracino, P, Huppertz, T, Uniake, T, de Kruif, CG, Kelly, AL and Fox, PF (2006) Influence of ethanol on the rennet-induced coagulation of milk. Journal of Dairy Research, 73 3: 312-317. doi:10.1017/S002202990001737 87   4 Cited 4 times in Scopus4 0
Huppertz, T, Fox, PF and Kelly, AL (2004) Influence of high pressure treatment on the acidification of bovine milk by lactic acid bacteria. Milchwissenschaft-milk Science International, 59 5-6: 246-249. 93   13 Cited 17 times in Scopus17
Huppertz, Thom, Uniacke, Therese, Kelly, Alan L. and Fox, Patrick F. (2006) Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum. International Dairy Journal, 16 6: 691-696. doi:10.1016/j.idairyj.2005.10.022 79   2 Cited 3 times in Scopus3 0
Huppertz, T, Fox, PF and Kelly, AL (2004) Plasmin activity and proteolysis in high pressure-treated bovine milk. Lait, 84 3: 297-304. doi:10.1051/lait:2004003 62   11 Cited 16 times in Scopus16 0
Huppertz, T, Fox, PF and Kelly, AL (2004) Properties of casein micelles in high pressure-treated bovine milk. Food Chemistry, 87 1: 103-110. doi:10.1016/j.foodchem.2003.10.025 135   38 Cited 38 times in Scopus38 0
Huppertz, T. and de Kruif, C. G. (2007) Rennet-induced coagulation of enzymatically cross-linked casein micelles. International Dairy Journal, 17 5: 442-447. doi:10.1016/j.idairyj.2006.06.026 136   22 Cited 22 times in Scopus22 0
Huppertz, T. (2007) Reversibility of NaCl-induced changes in physicochemical properties of bovine milk. Milchwissenschaft-milk Science International, 62 2: 135-139. 66   3 Cited 5 times in Scopus5
Vaia, B, Smiddy, MA, Kelly, AL and Huppertz, T (2006) Solvent-mediated disruption of bovine casein micelles at alkaline pH. Journal of Agricultural And Food Chemistry, 54 21: 8288-8293. doi:10.1021/jf061417c 111   26 Cited 28 times in Scopus28 0
Smiddy, MA, Martin, JEGH, Kelly, AL, de Kruif, CG and Huppertz, T (2006) Stability of casein micelles cross-linked by transglutaminase. Journal of Dairy Science, 89 6: 1906-1914. 110   40 Cited 45 times in Scopus45
Huppertz, T, Fox, PF and Kelly, AL (2004) Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure. Journal of Dairy Research, 71 4: 496-499. doi:10.1017/S0022029904000494 73   14 Cited 14 times in Scopus14 0
Prakash, S., Huppertz, T., Kravchuk, O. and Deeth, H. (2009) Ultra-high-temperature processing of chocolate flavoured milk. Journal of Food Engineering, 96 2: 179-184. doi:10.1016/j.foodeng.2009.07.008 170   5 Cited 7 times in Scopus7 0