A. Ellis

发表

Interaction between milk proteins and micronutrients

S. Loveday, J. Flanagan, T. Considine, 2020, Milk Proteins.

Effect of sipping method on sensory response to single and multiple sips of vanilla milkshake using temporal‐check‐all‐that‐apply

J. Hort, A. Ellis, A. Godfrey, 2022, Journal of Sensory Studies.

Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids

S. Loveday, M. Golding, A. Ellis, 2021, Foods.

Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women

P. Moughan, A. Thompson, S. Henare, 2019, The American journal of clinical nutrition.

The adsorption of orthophosphate onto casein-iron precipitates.

Harjinder Singh, A. Ye, P. Edwards, 2018, Food chemistry.

Identifying temporal drivers of product acceptance and rejection across sips during whole product consumption

J. Hort, A. Ellis, A. Godfrey, 2023, Journal of Sensory Studies.

Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility

S. Loveday, M. Golding, A. Ellis, 2022, Food Biophysics.

Iron binding to caseins in the presence of orthophosphate.

H. Singh, A. Ye, P. Edwards, 2016, Food Chemistry.

Influence of calcium depletion on iron-binding properties of milk.

H. Singh, A. Ye, A. Ellis, 2015, Journal of dairy science.

Innovation in Iron Fortification: Is the Future in Iron-Binding Milk Proteins?

A. Ellis, V. A. Mittal, M. Sugiarto, 2012 .