Marshall Robert Dunn

Works (2)

Updated: April 24th, 2025 08:01

2023 article

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

Pranata, J., Dunn, M., Drake, M. A., & Barbano, D. M. (2023, August 23). Journal of Dairy Science.

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

author keywords: micellar casein concentrate; protein composition; viscosity
MeSH headings : Animals; Caseins / chemistry; Temperature; Micelles; Milk Proteins / analysis; Milk / chemistry; Blood Proteins / analysis; Ultracentrifugation / veterinary
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 article

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

Dunn, M., Barbano, D. M., & Drake, M. A. (2021, September 14). Journal of Dairy Science.

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)
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Source: Web Of Science
Added: December 6, 2021

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