M. L. Green

发表

A model heat-exchange apparatus for the investigation of fouling of stainless steel surfaces by milk I. Deposit formation at 100 °C

C. L. Foster, M. Britten, M. L. Green, 1989, Journal of Dairy Research.

Compassionate Use of Remdesivir for Patients with Severe Covid-19

Erwan L'Her, Alexander Zoufaly, Marco Massari, 2020, The New England journal of medicine.

Deposit formation on heated surfaces: effect of interface energetics

Paul Paquin, P. Paquin, M. Britten, 1988, Journal of Dairy Research.

Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-coagulation Phenomena

M. L. Green, A. Grandison, 1993 .

INSTRUMENTAL AND SENSORY TEXTURE ASSESSMENT AND FRACTURE MECHANISMS OF CHEDDAR AND CHESHIRE CHEESES

M. L. Green, B. Brooker, R. Marshall, 1985 .

Compression and impact strength of gels, prepared from fractionated whey proteins, in relation to composition and microstructure

M. L. Green, K. Langley, 1989, Journal of Dairy Research.

Use of chemical additives to improve the palatability of low fat milk

M. L. Green, Elizabeth A. Ridout, 1984, Journal of Dairy Research.

Chemical characterization of milk concentrated by ultrafiltration

M. L. Green, K. Scott, M. Griffin, 1984, Journal of Dairy Research.

Effect of manipulation of milk composition and curd-forming conditions on the formation, structure and properties of milk curd

M. L. Green, 1987, Journal of Dairy Research.

A model heat exchange apparatus for the investigation of fouling of stainless steel surfaces by milk II. Deposition of fouling material at 140 °C, its adhesion and depth profiling

C. L. Foster, M. L. Green, Margaret L. Green, 1990, Journal of Dairy Research.

Development of texture and flavour in cheese and other fermented products

M. L. Green, D. J. Manning, 1982, Journal of Dairy Research.

Assessment of swine, bovine and chicken pepsins as rennet substitutes for Cheddar cheese-making

M. L. Green, 1972, Journal of Dairy Research.

COMPRESSION STRENGTH AND FRACTURE PROPERTIES OF MODEL PARTICULATE FOOD COMPOSITES IN RELATION TO THEIR MICROSTRUCTURE AND PARTICLE‐MATRIX INTERACTION

M. L. Green, K. Langley, 1989 .

Mechanical Properties of Cheese, Cheese Analogues and Protein Gels in Relation to Composition and Microstructure

J. Vincent, M. L. Green, B. Brooker, 1986 .

Development of structure and texture in Cheddar cheese

M. L. Green, A. Turvey, D. G. Hobbs, 1981, Journal of Dairy Research.

Comparison of the rates of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants

M. L. Green, P. M. Foster, 1974, Journal of Dairy Research.

The acceleration by cationic materials of the coagulation of casein micelles by rennet

M. L. Green, R. Marshall, 1977, Journal of Dairy Research.

An examination of the factors affecting the reverse osmosis of milk with special reference to deposit formation

F. A. Glover, M. L. Green, P. Skudder, 1977, Journal of Dairy Research.

Intermicellar relationships in rennet-treated separated milk: II. Process of gel assembly

M. L. Green, S. Morant, D. G. Hobbs, 1978, Journal of Dairy Research.

The effect of the chemical structure of additives on the coagulation of casein micelle suspensions by rennet

M. L. Green, R. Marshall, 1980, Journal of Dairy Research.

Assessment of two instruments for continuous measurement of the curd-firming of renneted milk

D. S. Hatfield, M. L. Green, R. Marshall, 1982, Journal of Dairy Research.

Effect on the composition and properties of casein micelles of interaction with ionic materials

M. L. Green, 1982, Journal of Dairy Research.

Mechanism of aggregation of casein micelles in rennet-treated milk

M. L. Green, S. Morant, 1981, Journal of Dairy Research.

Determination of the proportion of κ-casein hydrolysed by rennet on coagulation of skim-milk

M. L. Green, B. Chaplin, 1980, Journal of Dairy Research.

Intermicellar relationships in rennet-treated separated milk: I. Preparation of representative electron micrographs

M. L. Green, S. Morant, D. G. Hobbs, 1978, Journal of Dairy Research.

The Process of Milk Coagulation by Rennet

M. L. Green, S. Morant, D. G. Hobbs, 1977 .

Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese

D. S. Hatfield, F. A. Glover, M. L. Green, 1981, Journal of Dairy Research.

Mode of binding of ionic materials to casein micelles

M. L. Green, 1982, Journal of Dairy Research.

Density-gradient electrophoresis of native and of rennet-treated casein micelles

M. L. Green, G. Crutchfield, 1971, Journal of Dairy Research.

Influence of homogenization of concentrated milks on the structure and properties of rennet curds

F. A. Glover, M. L. Green, R. Marshall, 1983, Journal of Dairy Research.

Preparation and properties of rennets from lamb's and kid's abomasa

M. L. Green, E. Anifantakis, 1980, Journal of Dairy Research.

The preparation and assessment of a suitable Mucor pusillus Lindt proteinase–swine pepsin mixture for Cheddar cheese-making

M. L. Green, A. Stackpoole, 1975, Journal of Dairy Research.

Probing the location of casein fractions in the casein micelle using enzymes and enzyme–dextran conjugates

M. L. Green, B. Chaplin, 1982, Journal of Dairy Research.

The specificity for κ-casein as the stabilizer of αs-casein and β-casein. I. Replacement of κ-casein by other proteins

M. L. Green, 1971, Journal of Dairy Research.

Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration

M. L. Green, 1985, Journal of Dairy Research.

Simple methods for the purification of crude κ-casein and β-casein by treatment with calcium phosphate gel

M. L. Green, 1969, Journal of Dairy Research.

On the mechanism of milk clotting by rennin

M. L. Green, 1972, Journal of Dairy Research.

Effect of replacing part of the sodium chloride in Cheddar cheese by sodium or potassium phosphates on ripening, flavour and texture

M. L. Green, 1986, Journal of Dairy Research.

A quantitative gel-filtration method for analysis of the proteinaceous fraction of Cheddar cheese

M. L. Green, P. M. Foster, 1974, Journal of Dairy Research.

Preparation and characterization of soluble conjugates of defined molecular sizes prepared by linkage of pepsin and carboxypeptidase A to dextrans

M. L. Green, B. Chaplin, 1982, Biotechnology and bioengineering.

The cheesemaking potential of milk concentrated up to four-fold by ultrafiltration and heated in the range 90–97 °C

M. L. Green, 1990, Journal of Dairy Research.

Cheddar cheesemaking from whole milk concentrated by ultrafiltration and heated to 90 °C

M. L. Green, 1990, Journal of Dairy Research.

Assessment of the suitability for Cheddar cheesemaking of purified and commercial chicken pepsin preparations

J. Kay, M. L. Green, M. Valler, 1984, Journal of Dairy Research.