E. Verespej

A study of fat and air structures in ice cream

H. Goff, E. Verespej, A. Smith, 1999 .

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.

Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium caseinate-stabilized oil/water emulsions.

M. Corredig, M. Alexander, Jinru Liu, 2007, Journal of agricultural and food chemistry.

Real-Time Determination of Structural Changes of Sodium Caseinate-Stabilized Emulsions Containing Pectin Using High Resolution Ultrasonic Spectroscopy

M. Corredig, M. Alexander, Jinru Liu, 2007 .

Investigation of interactions between two different polysaccharides with sodium caseinate-stabilized emulsions using complementary spectroscopic techniques: Diffusing wave and ultrasonic spectroscopy

M. Corredig, M. Alexander, Jinru Liu, 2008 .

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 .

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

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