E. L. Malin

Higher Order Structures of the Caseins: A Paradox?

E. M. Brown, H. M. Farrell, E. L. Malin, 2013 .

Chromatographic and electrophoretic methods used for analysis of milk proteins.

E. D. Strange, E. L. Malin, J. Basch, 1992, Journal of chromatography.

Inhibition of proteolysis in mozzarella cheese prepared from homogenized milk.

Philip Smith, M. Tunick, E. L. Malin, 1995, Advances in experimental medicine and biology.

DAIRY FOODS Proteolysis and Rheology of Low Fat and Full Fat Mouaretla Cheeses Prepared from Homogenized Milk 1

Philip Smith, M. Tunick, K. L. Mackey, 2002 .

Review of the chemistry of alphaS2-casein and the generation of a homologous molecular model to explain its properties.

E. M. Brown, H. M. Farrell, E. L. Malin, 2009, Journal of dairy science.

Review of the chemistry of α S 2-casein and the generation of a homologous molecular model to explain its properties 1

E. M. Brown, H. M. Farrell, E. L. Malin, 2009 .

Casein micelle structure : What can be learned from milk synthesis and structural biology?

E. M. Brown, H. M. Farrell, E. L. Malin, 2006 .

Influence of casein peptide conformations on textural properties of cheese.

E. M. Brown, E. L. Malin, 1995, Advances in experimental medicine and biology.