Concepedia

Skelte G. Anema

SG

124

Publications

7.7K

Citations

52

H-Index

1986

Active since

Affiliations

Fonterra (New Zealand)(Current)

Massey University

Riddet Institute

Technical University of Munich

Utrecht University

Skelte G. Anema is an author at Fonterra (New Zealand) specializing in food engineering, food technology, and health sciences.

Top concepts

Food EngineeringHealthFood TechnologyFood ProcessingBiophysicsEngineeringBiochemistryBiomolecular EngineeringProtein EngineeringMedicine

Publications per year

1986–2023

124

Publications

124

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 · Journal of Dairy Research · 2003 · 333 citations

Heat Treatment, Nutrition, Food Colloid +15

Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk

Skelte G. Anema, Yuming Li · Journal of Agricultural and Food Chemistry · 2003 · 252 citations

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

Skelte G. Anema, D.N. Pinder, Robin J. Hunter et al. · Food Hydrocolloids · 2005 · 252 citations

Food Colloid, Shelf Life, Milk Protein Concentrate +8

Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk

Skelte G. Anema, Anthony McKenna · Journal of Agricultural and Food Chemistry · 1996 · 249 citations

Engineering, Food Biophysics, Thermal Processing +20

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

Skelte G. Anema, Henning Klostermeyer · Journal of Agricultural and Food Chemistry · 1997 · 221 citations

Food Chemistry, Food Colloid, Biochemistry +15

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