All Stories

  1. Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species

    Article • Food & Function, January 2014, Royal Society of Chemistry

    Dr Simon M Loveday, Dr Malleswara Rao Peram

  2. Interactions between Milk Proteins and Micronutrients

    Article • January 2014, Elsevier

    Dr Simon M Loveday

  3. Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

    Article • Trends in Food Science & Technology, September 2013, Elsevier

    Dr Simon M Loveday

  4. In vitro gastric digestion of heat-induced aggregates of β-lactoglobulin

    Article • Journal of Dairy Science, January 2013, American Dairy Science Association

    Dr Simon M Loveday, Dr Malleswara Rao Peram

  5. Whey protein nanofibrils: Kinetic, rheological and morphological effects of group IA and IIA cations

    Article • International Dairy Journal, October 2012, Elsevier

    Dr Simon M Loveday

  6. Formation of β-Lactoglobulin Nanofibrils by Microwave Heating Gives a Peptide Composition Different from Conventional Heating

    Article • Biomacromolecules, August 2012, American Chemical Society (ACS)

    Dr Simon M Loveday

  7. Food Protein Nanoparticles: Formation, Properties and Applications

    Article • August 2012, Wiley

    Dr Simon M Loveday

  8. Effect of Calcium on the Morphology and Functionality of Whey Protein Nanofibrils

    Article • Biomacromolecules, September 2011, American Chemical Society (ACS)

    Dr Simon M Loveday

  9. Physicochemical changes in intermediate-moisture protein bars made with whey protein or calcium caseinate

    Article • Food Research International, June 2010, Elsevier

    Dr Simon M Loveday

  10. Rheological Behavior of High‐Concentration Sodium Caseinate Dispersions

    Article • Journal of Food Science, March 2010, Wiley

    Dr Simon M Loveday

  11. Physicochemical changes in a model protein bar during storage

    Article • Food Research International, August 2009, Elsevier

    Dr Simon M Loveday

  12. Simultaneous Extraction and Enzymatic Quantification of Glucose, Sucrose, and Ethanol in Fermenting Yeasted Dough

    Article • Cereal Chemistry, July 2008, Scientific Societies

    Dr Simon M Loveday