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Skelte G. Anema

Skelte G. Anema

D-Index & Metrics

Chemistry

D-Index
60
Citations
9581
World Ranking
9943
National Ranking
20

Research.com Recognitions

  • 2016 - Fellow of the Royal Society of New Zealand

Overview

Skelte G. Anema is affiliated with Massey University in New Zealand and has primarily contributed to the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their research spans several subfields including Food Science, Molecular Biology, Nutrition and Dietetics, Agronomy and Crop Science, and Immunology and Allergy.

Their work extensively covers topics related to Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Microencapsulation and Drying Processes, Probiotics and Fermented Foods, Infant Nutrition and Health, Milk Quality and Mastitis in Dairy Cows, and Food Allergy and Anaphylaxis Research.

Frequent publication venues for Skelte G. Anema include:

  • International Dairy Journal
  • SSRN Electronic Journal
  • Food Research International
  • Food & Function
  • Food Hydrocolloids

Notable recent papers authored or co-authored by Skelte G. Anema are:

  • Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins, 2021, International Dairy Journal
  • Concentrated Pickering emulsions stabilised by hemp globulin-caseinate nanoparticles: tuning the rheological properties by adjusting the hemp globulin: caseinate ratio, 2020, Food & Function
  • Hemp globulin forms colloidal nanocomplexes with sodium caseinate during pH-cycling, 2021, Food Research International
  • Modifying whey protein concentrate/isolate by heating in the presence of cysteine, 2020, International Dairy Journal
  • The effect of dephosphorylation on the properties of αS1-casein enriched protein, 2023, International Dairy Journal

Skelte G. Anema has collaborated frequently with several co-authors, including:

  • Xiaoli Sun
  • Juliet A. Gerrard
  • Aiqian Ye
  • Simon M. Loveday
  • Siew Kim Lee

The scientist was awarded the title of Fellow of the Royal Society of New Zealand in 2016.

Best Publications

  • Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

    Skelte G Anema;Yuming Li

  • Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review

    T. Considine;T. Considine;H.A. Patel;H.A. Patel;S.G. Anema;S.G. Anema;H. Singh

  • Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk

    Skelte G. Anema;Anthony B. McKenna

  • Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.

    Skelte G Anema;Yuming Li

  • Effects of storage temperature on the solubility of milk protein concentrate (MPC85)

    S.G. Anema;S.G. Anema;D.N. Pinder;R.J. Hunter;Y. Hemar

  • β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions

    Simon Loveday;X. L. Wang;M. A. Rao;S. G. Anema

  • Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C

    Unknown

  • Characterization of protein components of natural and heat-treated milk fat globule membranes

    Aiqian Ye;Harjinder Singh;Michael W. Taylor;Skelte Anema

  • Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk

    Aiqian Ye;Harjinder Singh;Michael W. Taylor;Skelte Anema

  • Particle size changes and casein solubilisation in high-pressure-treated skim milk

    Skelte G. Anema;Skelte G. Anema;Edwin K. Lowe;Regine Stockmann

  • Effect of high-pressure treatment on various starch-in-water suspensions

    H.E. Oh;D.N. Pinder;Y. Hemar;S.G. Anema

  • Role of kappa-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk.

    Skelte G. Anema

  • Tuning the properties of β-lactoglobulin nanofibrils with pH, NaCl and CaCl2

    S.M. Loveday;X.L. Wang;M.A. Rao;S.G. Anema

  • The influence of moisture content on the rheological properties of processed cheese spreads

    Unknown

  • Effects of Heat and High Hydrostatic Pressure Treatments on Disulfide Bonding Interchanges among the Proteins in Skim Milk

    Hasmukh A. Patel;Harjinder Singh;Skelte G. Anema;Lawrence K. Creamer

  • β-Lactoglobulin nanofibrils: The long and the short of it

    Simon M. Loveday;Skelte G. Anema;Harjinder Singh

  • Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk

    Unknown

  • Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine beta-lactoglobulin.

    Lawrence K. Creamer;Annie Bienvenue;Hanna Nilsson;Marie Paulsson

  • Effect of pH on the viscosity of heated reconstituted skim milk

    Skelte G. Anema;Edwin K. Lowe;Yuming Li

  • Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review.

    Skelte G. Anema;Skelte G. Anema

  • High-pressure-induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk.

    A. Ye;S.G. Anema;S.G. Anema;H. Singh

  • Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk

    Skelte G. Anema;Skelte G. Anema;Sabine Lauber;Siew Kim Lee;Thomas Henle

  • Water holding capacity and swelling of casein hydrogels

    C.G. (Kees) de Kruif;Skelte G. Anema;Changjun Zhu;Palatasa Havea

  • Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk

    Skelte G Anema;Skelte G Anema;Edwin K Lowe;Siew Kim Lee

Frequent Co-Authors

Harjinder Singh
Harjinder Singh Massey University
Aiqian Ye
Aiqian Ye Massey University
C. G. de Kruif
C. G. de Kruif Utrecht University
Yacine Hemar
Yacine Hemar University of Auckland
Geoffrey B. Jameson
Geoffrey B. Jameson Massey University
Lawrence K. Creamer
Lawrence K. Creamer Fonterra (New Zealand)
Juliet A. Gerrard
Juliet A. Gerrard University of Auckland

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