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D. S. Horne

51

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Casein: Micellar Structure (Dual-Binding Model)

2015
- D. S. Horne
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Milk Proteins | Casein, Micellar Structure

2011
- D. S. Horne
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Analytical Methods | Light Scattering Techniques

2011
- D. S. Horne
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Letter to the editor: Casein micelles or casein supramolecules?

2010 Journal of Dairy Science
- D. S. Horne
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Milk Salts: Technological Significance

2009
- J.A. Lucey
- D. S. Horne
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USE OF FOURIER TRANSFORM MECHANICAL SPECTROSCOPY TO STUDY THE MELTING BEHAVIOR OF CHEESE

2005 Journal of Texture Studies
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CHEESES | Chemistry of Gel Formation

2003
- J.M. Banks
- D. S. Horne
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CHEESES | Chemistry of Gel Formation

2003
- J.M. Banks
- D. S. Horne
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Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration

2001 Food Hydrocolloids
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Dynamic Rheological Properties of Highly Concentrated Protein-Stabilized Emulsions

2000 Langmuir
- Y. Hemar
- D. S. Horne
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Citations (39)