The application is undergoing maintenance. Some functions may not work. Data may appear out of date.

Marshall Robert Dunn

Works (2)

Updated: February 14th, 2024 05:02

2023 journal article

Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate

JOURNAL OF DAIRY SCIENCE, 106(12), 8331–8340.

By: J. Pranata *, M. Dunn n, M. Drake n & D. Barbano *

author keywords: micellar casein concentrate; protein composition; viscosity
topics (OpenAlex): Proteins in Food Systems; Protein Hydrolysis and Bioactive Peptides; Digestive system and related health
Source: Web Of Science
Added: February 12, 2024

2021 journal article

Viscosity changes and gel formation during storage of liquid micellar casein concentrates

JOURNAL OF DAIRY SCIENCE, 104(12), 12263–12273.

By: M. Dunn n, D. Barbano * & M. Drake n

author keywords: micellar casein concentrate; viscosity; gelation
MeSH headings : Animals; Caseins; Gels; Micelles; Milk; Viscosity
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Food composition and properties
TL;DR: A temperature by protein concentration interaction was observed, with AV increasing more rapidly with decreasing temperature at high protein concentration, and this may promote increased viscosity. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: December 6, 2021

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2025) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.