What is he best known for?
The fields of study he is best known for:
- Biochemistry
- Organic chemistry
- Food science
Skelte G. Anema mainly investigates Chromatography, Skimmed milk, Food science, Casein and Whey protein.
His Chromatography research is multidisciplinary, relying on both Molecule, Food preservation and Intramolecular force.
His work blends Skimmed milk and Disulfide bonding studies together.
His study explores the link between Food science and topics such as Biochemistry that cross with problems in Swelling and Viscosity.
The various areas that Skelte G. Anema examines in his Casein study include Milk protein, Dissociation and Particle size.
His studies deal with areas such as Membrane protein, Reaction rate constant and Denaturation as well as Whey protein.
His most cited work include:
- Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size (222 citations)
- Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review (221 citations)
- Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review (221 citations)
What are the main themes of his work throughout his whole career to date?
Skelte G. Anema spends much of his time researching Chromatography, Skimmed milk, Whey protein, Food science and Casein.
His Chromatography study incorporates themes from Dissociation and Particle size.
His research in Skimmed milk focuses on subjects like Rheology, which are connected to Chemical engineering, Solubility and Phase.
His Whey protein research is multidisciplinary, incorporating elements of Milk protein, Denaturation and Lactalbumin.
Skelte G. Anema works mostly in the field of Food science, limiting it down to topics relating to Viscosity and, in certain cases, Morphology.
His Casein research focuses on Zeta potential and how it relates to Lactoferrin.
He most often published in these fields:
- Chromatography (67.91%)
- Skimmed milk (55.22%)
- Whey protein (49.25%)
What were the highlights of his more recent work (between 2014-2021)?
- Chromatography (67.91%)
- Skimmed milk (55.22%)
- Casein (44.03%)
In recent papers he was focusing on the following fields of study:
Skelte G. Anema focuses on Chromatography, Skimmed milk, Casein, Whey protein and Zeta potential.
His work in the fields of Centrifugation overlaps with other areas such as Casein micelles.
His studies in Skimmed milk integrate themes in fields like Colloid, Thiol Reagents and Heated milk.
His work in Casein addresses subjects such as Adsorption, which are connected to disciplines such as Phosphorylation and Succinylation.
His Whey protein study necessitates a more in-depth grasp of Food science.
His work on Milk protein as part of general Food science research is frequently linked to Serum protein, Sedimentation and Globules of fat, bridging the gap between disciplines.
Between 2014 and 2021, his most popular works were:
- Water holding capacity and swelling of casein hydrogels (43 citations)
- β-Lactoglobulin nanofibrils: The long and the short of it (35 citations)
- Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. (26 citations)
In his most recent research, the most cited papers focused on:
- Biochemistry
- Organic chemistry
- Polymer
His scientific interests lie mostly in Food science, Chromatography, Whey protein, Skimmed milk and Casein.
In the subject of general Food science, his work in Milk protein and Food handling is often linked to Casein micelles and Sedimentation, thereby combining diverse domains of study.
His work on Centrifugation as part of his general Chromatography study is frequently connected to Coalescence, thereby bridging the divide between different branches of science.
He has researched Whey protein in several fields, including Crystallography and Fibril.
He has included themes like Yield and Heated milk in his Skimmed milk study.
His Casein research includes themes of Nucleation, Inorganic chemistry, Stoichiometry, Phase and Coacervate.
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