Thom Huppertz

发表

EditorialSecond IDF Symposium on Microstructure of Dairy Products and Fifth IDF Symposium on Science and Technology of Fermented Milk, March 2014

Thom Huppertz, 2015 .

Novel Processing Technologies

Hilton C. Deeth, Todor Vasiljevic, Thom Huppertz, 2019, Whey Proteins.

Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria

Alan L. Kelly, Thom Huppertz, Katharina Hinz, 2012, Journal of Dairy Research.

The influence of temperature on the foaming of milk

Hilton C. Deeth, Thom Huppertz, H. Deeth, 2008 .

Casein micelles: size distribution in milks from individual cows.

Thom Huppertz, T. Huppertz, C. G. de Kruif, 2012, Journal of agricultural and food chemistry.

High pressure-induced solubilisation of micellar calcium phosphate from cross-linked casein micelles

Thom Huppertz, C. G. D. Kruif, T. Huppertz, 2007 .

Ethanol stability of casein micelles cross-linked with transglutaminase

Thom Huppertz, C. G. D. Kruif, T. Huppertz, 2007 .

Pre-treatment of cheese milk: principles and developments

Thom Huppertz, A. Kelly, J. Sheehan, 2008 .

Disruption and reassociation of casein micelles under high pressure.

Thom Huppertz, A. Kelly, T. Huppertz, 2006, The Journal of dairy research.

Effects of high pressure on constituents and properties of milk

Alan L. Kelly, Patrick F. Fox, Thom Huppertz, 2002 .

Disruption and reassociation of casein micelles under high pressure: influence of milk serum composition and casein micelle concentration.

Thom Huppertz, T. Huppertz, C. G. de Kruif, 2006, Journal of agricultural and food chemistry.

High pressure treatment of bovine milk: effects on casein micelles and whey proteins.

Thom Huppertz, P. Fox, A. Kelly, 2004, The Journal of dairy research.