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Douglas G. Dalgleish

Douglas G. Dalgleish

Award Badge
Chemistry
Canada
2025

D-Index & Metrics

Chemistry

D-Index
80
Citations
17888
World Ranking
3517
National Ranking
85

Research.com Recognitions

  • 2025 - Research.com Chemistry in Canada Leader Award
  • 2022 - Research.com Chemistry in Canada Leader Award
  • 2002 - International Dairy Foods Association Research Award in Dairy Foods Processing, American Dairy Science Association

Overview

Douglas G. Dalgleish is affiliated with the University of Guelph in Canada. Their research career includes contributions to the field of dairy foods processing, as recognized by the International Dairy Foods Association Research Award in Dairy Foods Processing, awarded by the American Dairy Science Association in 2002.

There are no recent papers, frequent co-authors, publication venues, book publications, fields of study, subfields, or main topics of work explicitly listed for this scientist. The available data focuses primarily on their association and award recognition in dairy foods processing.

The award received in 2002 highlights a specialized recognition within dairy food science, suggesting expertise in areas related to dairy processing technologies, though specific research topics and publications are not detailed in the provided information.

Overall, the available information outlines Douglas G. Dalgleish's position and a notable professional accolade linked to dairy foods research, without further specifics on research output or collaboration networks.

Best Publications

  • The Structure of the Casein Micelle of Milk and Its Changes During Processing

    Douglas G Dalgleish;Milena Corredig

  • On the structural models of bovine casein micelles—review and possible improvements

    Douglas G. Dalgleish

  • pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins

    Douglas G. Dalgleish;Andrew J. R. Law

  • pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release

    Douglas G. Dalgleish;Andrew J. R. Law

  • Adsorption of protein and the stability of emulsions

    Douglas G. Dalgleish

  • Food emulsions—their structures and structure-forming properties

    Douglas G. Dalgleish

  • Formation of soluble and micelle-bound protein aggregates in heated milk.

    Fanny Guyomarc'h, ,†;and Andrew J. R. Law;Douglas G. Dalgleish

  • Tensile and barrier properties of edible films made from whey proteins

    Y. Fang;M.A. Tung;I.J. Britt;S. Yada

  • A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy.

    Douglas G. Dalgleish;Paul A. Spagnuolo;H. Douglas Goff

  • Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions

    Josephine A. Hunt;Douglas G. Dalgleish

  • The Enzymatic Coagulation of Milk

    Unknown

  • Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers

    P.A. Spagnuolo;D.G. Dalgleish;H.D. Goff;E.R. Morris

  • The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

    Milena Corredig;Douglas G Dalgleish

  • Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface

    Yuan Fang;Douglas G. Dalgleish

  • Casein Micelles as Colloids: Surface Structures and Stabilities

    D.G. Dalgleish

  • Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength

    Douglas G. Dalgleish

  • Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

    S. Sandra;D.G. Dalgleish

  • Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk

    Milena Corredig;Douglas G. Dalgleish

  • Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsions

    Eric Dickinson;Susan E. Rolfe;Douglas G. Dalgleish

  • Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions

    Jean-Luc Courthaudon;Eric Dickinson;Douglas G. Dalgleish

  • Denaturation and aggregation of serum proteins and caseins in heated milk

    Douglas G. Dalgleish

Frequent Co-Authors

Milena Corredig
Milena Corredig Aarhus University
Harjinder Singh
Harjinder Singh Massey University
Eric Dickinson
Eric Dickinson University of Leeds
Aiqian Ye
Aiqian Ye Massey University
Mansel W. Griffiths
Mansel W. Griffiths University of Guelph
Sylvie L. Turgeon
Sylvie L. Turgeon Université Laval
Karin D. Caldwell
Karin D. Caldwell Uppsala University
Edwin R. Morris
Edwin R. Morris University College Cork

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