D. Dalgleish

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Diffusing Wave Spectroscopy of aggregating and gelling systems

M. Alexander, D. Dalgleish, 2007 .

Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.

D. Dalgleish, Harjinder Singh, A. Ye, 2014, Soft matter.

Food emulsions—their structures and structure-forming properties

D. Dalgleish, 2006 .

Separation of Major Casein Fractions Using Cation-Exchange Fast Protein Liquid Chromatography

D. Dalgleish, C. M. Hollar, A. Law, 1991 .

The formation and breakdown of structured clots from whole milk during gastric digestion.

D. Dalgleish, Harjinder Singh, A. Ye, 2016, Food & function.

Measurement of particle sizes by elastic and quasi-elastic light scattering.

D. Dalgleish, C. Holt, T. G. Parker, 1975, Biochimica et biophysica acta.

Dynamic Light Scattering Techniques and Their Applications in Food Science

Douglas G. Dalgleish, M. Alexander, D. Dalgleish, 2006 .

Dynamic light scattering: applications to food systems

Douglas G. Dalgleish, D. Dalgleish, F. Hallett, 1995 .

Ionic strength effects on the electrophoretic mobility of casein-coated polystyrene latex particles

E. Dickinson, D. Dalgleish, Richard Whyman, 1985 .

The Basis of Structure in Dairy-Based Foods: Casein Micelles and their Properties

D. Dalgleish, 2014 .

Bovine milk protein properties and the manufacturing quality of milk

D. Dalgleish, 1993 .

On the structural models of bovine casein micelles—review and possible improvements

D. Dalgleish, 2011 .

Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface.

E. Dickinson, D. Dalgleish, S. E. Rolfe, 1990, International journal of biological macromolecules.

The possible conformations of milk proteins adsorbed on oilwater interfaces

D. Dalgleish, J. Leaver, 1991 .

Circular dichroism studies of complexes of the antibiotics daunomycin, nogalamycin, chromomycin, and mithramycin with DNA

D. Dalgleish, G. Fey, D. Dalgleish, 1974, Biopolymers.

Glycosylated κ-caseins and the sizes of bovine casein micelles. Analysis of the different forms of κ-casein

D. Dalgleish, 1985 .

D. Dalgleish, A. Law, D. Horne, 1989 .

Bovine erythrocyte cupro-zinc protein. 2. Physicochemical properties and circular dichroism.

D. Dalgleish, E. Wood, W. Bannister, 1971, European journal of biochemistry.

Steric effects governing disulfide bond interchange during thermal aggregation in solutions of beta-lactoglobulin B and alpha-lactalbumin.

D. Dalgleish, Y. D. Livney, E. Verespej, 2003, Journal of agricultural and food chemistry.

Interfacial Composition of Sodium Caseinate Emulsions

D. Dalgleish, E. Robson, 1987 .

Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH

D. Dalgleish, J. A. Hunt, 1995 .

Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions

D. Dalgleish, J. A. Hunt, 1994 .

Electrophoretic and hydrodynamic properties of bovine casein micelles interpreted in terms of particles with an outer hairy layer

D. Dalgleish, C. Holt, 1986 .

Studies on the heat stability of milk: II. Association and dissociation of particles and the effect of added urea

P. Paquin, D. Dalgleish, Y. Pouliot, 1987, Journal of Dairy Research.

The rate of addition of hydrogen atoms to olefins: Isobutane and ethylene

J. Knox, D. Dalgleish, 1969 .

Effects of pH and ethanol on the kinetics of destabilisation of oil-in-water emulsions containing milk proteins

D. Dalgleish, S. Agboola, 1996 .

Surface Properties of Oil-in-Water Emulsion Droplets Containing Casein and Tween 60

D. Dalgleish, Harjinder Singh, M. Srinivasan, 1995 .

Interactions between Sodium Caseinate and Dioleoylphosphatidylcholine on Oil–Water Interfaces and in Solution

D. Dalgleish, Yuan Fang, 2004 .

Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — overall aspects of the reaction

D. Dalgleish, H. Goff, Jacqueline M Brun, 2002 .

Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

M. Corredig, D. Dalgleish, 1996, Journal of Dairy Research.

Comparison of the effects of three different phosphatidylcholines on casein-stabilized oil-in-water emulsions

D. Dalgleish, Yuan Fang, 1996 .

A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions

M. Corredig, D. Dalgleish, 1995 .

Variations in the binding of β-casein to oil—water interfaces detected by trypsin-catalysed hydrolysis

D. Dalgleish, J. Leaver, 1992 .

Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions

E. Dickinson, D. Dalgleish, J. Courthaudon, 1991 .

Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsions

E. Dickinson, D. Dalgleish, S. E. Rolfe, 1988 .

A study of β-casein tertiary structure by intramolecular crosslinking and mass spectrometry

D. Dalgleish, A. Schwan, Y. D. Livney, 2004 .

Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface

D. Dalgleish, Yuan Fang, 1997 .

Conformations and structures of milk proteins adsorbed to oil-water interfaces

D. Dalgleish, 1996 .

The conformations of proteins on solid/water interfaces — caseins and phosvitin on polystyrene latices

D. Dalgleish, 1990 .

Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin

D. Dalgleish, Yuan Fang, 1993 .

Dimensions and Possible Structures of Milk Proteins at Oil–Water Interfaces

D. Dalgleish, J. Leaver, 1991 .

Centrifugal fractionation of homogenized milks

D. Dalgleish, E. Robson, 1985, Journal of Dairy Research.

Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels

D. Dalgleish, Harjinder Singh, A. Ye, 2016 .

Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.

D. Dalgleish, Harjinder Singh, A. Ye, 2017, Journal of dairy science.

The topography of bovine beta-casein at an oil/water interface as determined from the kinetics of trypsin-catalysed hydrolysis.

D. Dalgleish, J. Leaver, 1990, Biochimica et biophysica acta.

The use of light‐scattering and turbidity measurements to study the kinetics of extensively aggregating proteins: αs‐Casein

D. Dalgleish, T. G. Parker, 1977, Biopolymers.

Effect of milk concentration on the nature of curd formed during renneting – a theoretical discussion

D. Dalgleish, 1981, Journal of Dairy Research.

The Circular Dichroism of Complexes of 2,7‐Di‐tertiary‐Butyl Proflavine with DNA

D. Dalgleish, A. Peacocke, M. Feil, 1972, Biopolymers.

Murex trunculus haemocyanin. 2. The oxygenation reaction and circular dichroism.

D. Dalgleish, E. Wood, 1973, European journal of biochemistry.

A mechanism for the chymosin-induced flocculation of casein micelles.

D. Dalgleish, 1980, Biophysical chemistry.

Proteolysis and aggregation of casein micelles treated with immobilized or soluble chymosin

D. Dalgleish, 1979, Journal of Dairy Research.

Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder

D. Dalgleish, C. R. Angel, 2006 .

Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

Douglas G. Dalgleish, D. Dalgleish, S. Sandra, 2005 .

Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.

D. Dalgleish, F. Guyomarc'h, A. Law, 2003, Journal of agricultural and food chemistry.

The Emulsifying Properties of Hydrolyzates of Whey Proteins

D. Dalgleish, A. M. Singh, 1998 .

Beyond homogenization: the formation of very small emulsion droplets during the processing of milk by a Microfluidizer

D. Dalgleish, S. Tosh, S. West, 1996 .

Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

Douglas G. Dalgleish, Milena Corredig, M. Corredig, 1996 .

pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release

D. Dalgleish, A. Law, 1989, Journal of Dairy Research.

pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins

D. Dalgleish, A. Law, 1988, Journal of Dairy Research.

The Enzymatic Coagulation of Milk

D. Dalgleish, D. G. Dalgleish, 1993 .

Effect of pH on the stability and surface composition of emulsions made with whey protein isolate

D. Dalgleish, J. A. Hunt, 1994 .

The breakdown properties of heat-set whey protein emulsion gels in the human mouth

D. Dalgleish, Harjinder Singh, A. Ye, 2013 .

Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

Douglas G. Dalgleish, H. D. Goff, E. Morris, 2005 .

Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins

D. Dalgleish, Yuan Fang, 1993 .

Effect of gel structure on the gastric digestion of whey protein emulsion gels.

D. Dalgleish, Harjinder Singh, A. Ye, 2014, Soft matter.

Food emulsions stabilized by proteins

D. Dalgleish, 1997 .

Tensile and barrier properties of edible films made from whey proteins

M. A. Tung, D. Dalgleish, S. Yada, 2002 .

The structure of the casein micelle of milk and its changes during processing.

M. Corredig, D. Dalgleish, 2012, Annual review of food science and technology.

Influence of heating treatment and membrane concentration on the formation of soluble aggregates.

M. Corredig, D. Dalgleish, Y. Li, 2015, Food research international.

Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase

M. Corredig, M. Alexander, D. Dalgleish, 2014 .

Colloidal properties of concentrated heated milk

M. Corredig, D. Dalgleish, P. Nair, 2013 .

Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

D. Dalgleish, L. Donato, F. Guyomarc'h, 2007 .

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.

D. Dalgleish, L. Donato, 2006, Journal of agricultural and food chemistry.

Diffusing wave spectroscopy of gelling food systems : The importance of the photon transport mean free path (l*) parameter

M. Corredig, M. Alexander, D. Dalgleish, 2006 .

Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy.

M. Alexander, D. Dalgleish, 2005, Langmuir : the ACS journal of surfaces and colloids.

Formation of soluble and micelle-bound protein aggregates in heated milk.

D. Dalgleish, F. Guyomarc'h, A. Law, 2003, Journal of agricultural and food chemistry.

Adsorption of protein and the stability of emulsions

D. Dalgleish, 1997 .

Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate

D. Dalgleish, Harjinder Singh, P. Munro, 1996 .

Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy

Douglas G. Dalgleish, Milena Corredig, M. Corredig, 2004 .

The application of ultrasonic spectroscopy to the study of the gelation of milk components

Douglas G. Dalgleish, Milena Corredig, M. Corredig, 2004 .

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

D. Dalgleish, Harjinder Singh, A. Ye, 2016 .

Gelation of commercial fractions of β-lactoglobulin and α-lactalbumin

D. Dalgleish, H. Goff, Samuel Rojas, 1997 .

Interactions between α-Lactalbumin and β-Lactoglobulin in the Early Stages of Heat Denaturation

D. Dalgleish, V. Senaratne, Sophie Francois, 1997 .

Production of a novel ingredient from buttermilk.

M. Corredig, D. Dalgleish, R. Roesch, 2003, Journal of dairy science.

Isolates from industrial buttermilk : Emulsifying properties of materials derived from the milk fat globule membrane

M. Corredig, D. Dalgleish, 1997 .

The analysis of the far‐ultraviolet circular dichroism spectra of proteins

D. Dalgleish, D. Dalgleish, 1972, FEBS letters.

A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy.

D. Dalgleish, P. Spagnuolo, H. Goff, 2004 .

The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

M. Corredig, D. Dalgleish, 1999 .

Orthokinetic flocculation of caseinate-stabilized emulsions: influence of calcium concentration, shear rate, and protein content.

D. Dalgleish, E. P. Schokker, 2000, Journal of agricultural and food chemistry.

Measurement of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis

D. Dalgleish, 1984, Journal of Dairy Research.

The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy.

M. Alexander, D. Dalgleish, S. Sandra, 2007, Journal of colloid and interface science.

A study of beta-casein tertiary structure by intramolecular crosslinking and mass spectrometry.

D. Dalgleish, A. Schwan, Y. Livney, 2004, Journal of dairy science.

Separation of beta-casein A1, A2, and B using cation-exchange fast protein liquid chromatography.

D. Dalgleish, J. Medrano, C. M. Hollar, 1991, Journal of dairy science.

Casein Micelles as Colloids: Surface Structures and Stabilities

D. Dalgleish, 1998 .

The coagulation of differently sized casein micelles by rennet.

D. Dalgleish, J. Brinkhuis, T. Payens, 1981, European journal of biochemistry.

Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles.

M. Alexander, D. Dalgleish, L. Donato, 2007, Journal of agricultural and food chemistry.

Protein interactions in heat-treated milk and effect on rennet coagulation

D. Dalgleish, A. Hill, P. Kethireddipalli, 2010 .

Effect of Heating of Cream on the Properties of Milk Fat Globule Membrane Isolates

M. Corredig, D. Dalgleish, 1998 .

Competitive Adsorption Between Sodium Caseinate and Oil‐Soluble and Water‐Soluble Surfactants in Oil‐in‐Water Emulsions

D. Dalgleish, Harjinder Singh, P. Munro, 1995 .

Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions

D. Dalgleish, S. Agboola, 1996 .

Enzymatic hydrolysis of milk proteins used for emulsion formation. 2. Effects of calcium, pH, and ethanol on the stability of the emulsions

D. Dalgleish, S. Agboola, 1996 .

The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk

D. Dalgleish, S. Sandra, 2007 .

Denaturation and aggregation of serum proteins and caseins in heated milk

D. Dalgleish, 1990 .

The effect of denaturation of β-lactoglobulin on renneting : a quantitative study

D. Dalgleish, 1990 .

Measurement of Particle Size Distributions in Milk Homogenized by a Microfluidizer: Estimation of Populations of Particles with Radii Less Than 100 nm

K. Strawbridge, D. Dalgleish, F. Hallett, 1995 .

The formation of complexes between serum proteins and fat globules during heating of whole milk

D. Dalgleish, J. Banks, 1991 .

The effect of the presence of KCl on the adsorption behaviour of whey protein and caseinate in oil-in-water emulsions

D. Dalgleish, J. A. Hunt, 1996 .

The lipolytic and proteolytic activity of bacteria isolated from blended raw milk

D. Dalgleish, D. Muir, J. Phillips, 1979 .

The shear-induced destabilization of oil-in-water emulsions using caseinate as emulsifier

D. Dalgleish, E. P. Schokker, 1998 .

Kinetics of the Calcium-Induced Instability of Oil-in-Water Emulsions: Studies Under Quiescent and Shearing Conditions

D. Dalgleish, S. Agboola, 1996 .

Calcium‐Induced Destabilization of Oil‐in‐Water Emulsions Stabilized by Caseinate or by β‐Lactoglobulin

D. Dalgleish, S. Agboola, 1995 .

Binding of calcium ions to bovine β-casein

D. Dalgleish, T. G. Parker, 1981, Journal of Dairy Research.

Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet.

M. Alexander, D. Dalgleish, 2004, Colloids and surfaces. B, Biointerfaces.

Stabilization of Protein-based Emulsions by Means of Interacting Polysaccharides

D. Dalgleish, Anne-Lise Hollocou, 2004 .

Competitive adsorption of phosvitin with milk proteins in oil-in-water emulsions

E. Dickinson, D. Dalgleish, J. A. Hunt, 1991 .

Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — behavior of individual proteins

D. Dalgleish, H. Goff, Beibei Luan, 2002 .

Some effects of heat on the competitive adsorption of caseins and whey proteins in oil-in-water emulsions

D. Dalgleish, Jacqueline M Brun, 1999 .

Interfacial interactions, competitive adsorption and emulsion stability. Discussion

E. Dickinson, P. Walstra, D. Dalgleish, 1993 .

Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

D. Dalgleish, H. Goff, C. Vega, 2005 .

The sizes and conformations of the proteins in adsorbed layers of individual caseins on latices and in oil-in-water emulsions

D. Dalgleish, 1993 .

Electrostatic interaction and the kinetics of protein aggregation: αs1-casein

D. Dalgleish, D. Horne, 1980 .

Binding of calcium ions to bovine αsl-casein and precipitability of the protein–calcium ion complexes

D. Dalgleish, T. G. Parker, 1980, Journal of Dairy Research.

The characterization of small emulsion droplets made from milk proteins and triglyceride oil

D. Dalgleish, F. Hallett, S. West, 1997 .

Studying the structure of β-casein-depleted bovine casein micelles using electron microscopy and fluorescent polyphenols

M. Corredig, D. Dalgleish, S. R. Yazdi, 2014 .

Complexes between phosphoproteins: interactions of phosvitin with bovine casein micelles

D. Dalgleish, A. Tziboula, 1992 .

Interaction of phosvitin with casein micelles in milk

D. Dalgleish, A. Tziboula, 1990 .

Coagulation of homogenized milk particles by rennet

D. Dalgleish, E. Robson, 1984, Journal of Dairy Research.

Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength

D. Dalgleish, 1983, Journal of Dairy Research.

Quantitation of αs1-casein aggregation by the use of polyfunctional models

D. Dalgleish, T. G. Parker, 1979, Journal of Dairy Research.

Interactions between carrageenans and casein micelles: electrophoretic and hydrodynamic properties of the particles

E. Morris, D. Dalgleish, 1988 .

Competitive adsorption in oil-in-water emulsions containing α-lactalbumin and β-lactoglobulin

E. Dickinson, D. Dalgleish, S. E. Rolfe, 1989 .

Influence of thermal processing on the properties of dairy colloids

M. Corredig, D. Dalgleish, Y. Livney, 2003 .

The Conformation of α-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR

D. Dalgleish, Yuan Fang, 1998 .

Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk

D. Dalgleish, Shri K. Sharma, 1993 .

Structures and properties of vesicles formed from phospholipids and caseins

D. Dalgleish, Yuan Fang, 1996 .

Aggregation Rates and Electrophoretic Mobilities of Homogenized Milk Fractions Treated with Rennet

D. Dalgleish, E. Robson, 2005 .

A new calculation of the kinetics of the renneting reaction

D. Dalgleish, 1988, Journal of Dairy Research.

A geometrical model to describe the initial aggregation of partly renneted casein micelles

D. Dalgleish, C. Holt, 1988 .

Effect of milk concentration on the rennet coagulation time

D. Dalgleish, 1980, Journal of Dairy Research.

Colloidal Properties of Model Oil-in-Water Food Emulsions Stabilized Separately by αs1-Casein, β-Casein and κ-Casein

E. Dickinson, D. Dalgleish, Richard Whyman, 2005 .

The potential application of the theory of branching processes to the association of milk protein

D. Dalgleish, T. G. Parker, 1977, Journal of Dairy Research.

The theory of branching processes applied to milk proteins: I. Heat-induced coagulation of whole milk

D. Dalgleish, T. G. Parker, 1977, Journal of Dairy Research.

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins.

D. Dalgleish, H. Goff, H D Goff, 2004, Colloids and surfaces. B, Biointerfaces.

Studies on the heat stability of milk: I. Behaviour of divalent cations and phosphate in milks heated in a stainless steel system

P. Paquin, D. Dalgleish, Y. Pouliot, 1987, Journal of Dairy Research.

The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification

Douglas G. Dalgleish, Milena Corredig, M. Corredig, 2005 .

Mechanism of acid coagulation of milk studied by a multi-technique approach

M. Corredig, E. Dickinson, M. Alexander, 2005 .

Preliminary note on the change in casein micelles caused by acidification

P. Walstra, D. Dalgleish, D. Horne, 1985 .

Theory for the heat-induced coagulation of a type A milk

D. Dalgleish, D. Horne, T. G. Parker, 1979, Journal of Dairy Research.

A photon correlation spectroscopy study of size distributions of casein micelle suspensions

D. Dalgleish, D. Horne, 1985, European Biophysics Journal.

Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM)

D. Dalgleish, H. Goff, Anneke H. Martin, 2006 .

The binding of alpha-lactalbumin and beta-lactoglobulin to casein micelles in milk treated by different heating systems

M. Corredig, D. Dalgleish, 1996 .

Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk

D. Dalgleish, Shri K. Sharma, 1994, Journal of Dairy Research.

Heat-induced changes in the ultrasonic properties of whey proteins.

M. Corredig, D. Dalgleish, E. Verespej, 2004, Journal of agricultural and food chemistry.

Determination of the composition of ovine casein by anion-exchange FPLC [fast protein liquid chromatography]

D. Dalgleish, A. Law, C. Papoff, 1993 .

Heat-Induced Interactions of Whey Proteins and Casein Micelles with Different Concentrations of α-Lactalbumin and β-Lactoglobulin

M. Corredig, D. Dalgleish, A. V. Mourik, 1997 .

Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material

M. Corredig, D. Dalgleish, 1998, Journal of Dairy Research.

The interaction of casein micelles with κ-carrageenan studied by diffusing wave spectroscopy

Douglas G. Dalgleish, M. Alexander, D. Dalgleish, 2007 .

Analysis by fast protein liquid chromatography of variants of κ-casein and their relevance to micellar structure and renneting

D. Dalgleish, 1986, Journal of Dairy Research.

A study of the interaction of calcium ions with bovine alpha-s1-casein using fluorescence spectroscopy.

D. Dalgleish, 1973, European journal of biochemistry.

Competitive Adsorption between Dioleoylphosphatidylcholine and Sodium Caseinate on Oil−Water Interfaces

D. Dalgleish, Yuan Fang, 1996 .

Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

M. Alexander, D. Dalgleish, I. Piska, 2008 .

The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk

D. Dalgleish, S. Tosh, 1998 .

Buttermilk Properties in Emulsions with Soybean Oil as Affected by Fat Globule Membrane‐Derived Proteins

M. Corredig, D. Dalgleish, 1998 .

FOAM FORMATION AND STABILISATION BY PRE-DENATURED OVALBUMIN

D. Dalgleish, P. Relkin, B. Launay, 1999 .

Food emulsions: their structures and properties.

D. Dalgleish, 2004 .

Different coagulation behaviour of bacteriologically acidified and renneted milk : the importance of fine-tuning acid production and rennet action

D. Dalgleish, C. Tranchant, A. Hill, 2001 .

Use of surface plasmon resonance (SPR) to study the dissociation and polysaccharide binding of casein micelles and caseins.

D. Dalgleish, Harjinder Singh, A. Thompson, 2010, Journal of agricultural and food chemistry.

Stability of emulsions formed using whey protein hydrolysate: effects of lecithin addition and retorting

Harjinder Singh, Douglas G. Dalgleish, D. Dalgleish, 1998 .

Isolates from industrial buttermilk

M. Corredig, D.-G. Dalgleish, M. Corredig, 2018 .

Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis.

D. Dalgleish, Harjinder Singh, A. Ye, 2015, Food & function.

Kinetics of aggregation of αs1 -casein/ca2+ mixtures: charge and temperature effects

D. Dalgleish, D. Horne, E. Paterson, 1981 .

Chromatography of casein micelles and particles from homogenized milk on columns of controlled pore glass and large pore silica gel

D. Dalgleish, D. Horne, E. Robson, 1985 .

Structure-Function Relationships of Caseins

D. Dalgleish, 2017 .

Isolation and purification of serum and interfacial peptides of a trypsinolyzed β-lactoglobulin oil-in-water emulsion

D. Dalgleish, L. Nadeau, D. Persaud, 2000 .

Transition temperatures of heat-induced structural changes in ovalbumin solutions at acid and neutral pH

D. Dalgleish, P. Relkin, B. Launay, 1997 .

Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.

D. Dalgleish, A. Hill, P. Kethireddipalli, 2011, Journal of agricultural and food chemistry.

Effects of added sodium caseinate on the formation of particles in heated milk.

D. Dalgleish, L. Donato, E. A. Parker, 2005, Journal of agricultural and food chemistry.

Controlled proteolysis and the properties of milk gels.

D. Dalgleish, Jie Li, 2006, Journal of agricultural and food chemistry.

The casein micelle and its reactivity

D. Dalgleish, 2007 .

Sedimentation of Casein Micelles During the Storage of Ultra-High Temperature Milk Products—a Calculation

D. Dalgleish, 1992 .

Studies on the susceptibility of membrane-derived proteins to proteolysis as related to changes in their emulsifying properties

M. Corredig, D. Dalgleish, 1997 .

A protein kinase is located in the micellar fraction of fresh pasteurized skimmed farm milk.

D. Dalgleish, T. Chardot, P. Jolivet, 2003, Journal of dairy science.

Specificity of disulfide bond formation during thermal aggregation in solutions of beta-lactoglobulin B and kappa-casein A.

D. Dalgleish, Y. Livney, 2004, Journal of agricultural and food chemistry.

Calculation of the ion equilibria in milk diffusate and comparison with experiment.

D. Dalgleish, C. Holt, R. Jenness, 1981, Analytical biochemistry.

Design of a Small Angle Spetrometer: Application to Milk Casein

D. Dalgleish, M. Alexander, F. Hallett, 1998 .