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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.2005.07.025 475   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 89   31 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 36   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 45   34 Cited 35 times in Scopus35 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 86   23 Cited 22 times in Scopus22 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 54   37 Cited 39 times in Scopus39 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 30   36 Cited 43 times in Scopus43 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 97   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 99   90 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 79   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.2005.03.005 142   18 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)00170-5 102   30 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 70   38 Cited 43 times in Scopus43 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.2005.11.010 102   64 Cited 60 times in Scopus60 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. 65   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 72   29 Cited 35 times in Scopus35 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 153   53 Cited 56 times in Scopus56 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 89   9 Cited 8 times in Scopus8 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 88   90 Cited 107 times in Scopus107 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.2004.10.003 133   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 53   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 85   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. 91   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 77   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 61   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.2003.10.025 134   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.2006.06.026 135   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. 63   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 109   24 Cited 27 times in Scopus27 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. 109   39 Cited 44 times in Scopus44
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 72   13 Cited 13 times in Scopus13 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.2009.07.008 167   4 Cited 6 times in Scopus6 0