Concepedia

M. Tamehana

MT

10

Publications

1.3K

Citations

10

H-Index

1998

Active since

Affiliations

Massey University(Current)

University of Wisconsin–Madison

M. Tamehana is an author at Massey University specializing in food engineering, health sciences, and food processing.

Top concepts

Food EngineeringHealthFood ProcessingFood TechnologyRheologyEngineeringFood ChemistryBiomolecular EngineeringProtein EngineeringBiophysics

Publications per year

1998–2003

10

Publications

10

Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Journal of Dairy Research · 1998 · 263 citations

Food Colloid, Engineering, Casein Micelles +18

A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Food Research International · 1998 · 206 citations

Biopolymer Gel, Food Colloid, Bacterial Culture +7

Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum

Yacine Hémar, M. Tamehana, P. A. Munro et al. · Food Hydrocolloids · 2001 · 139 citations

Food Chemistry, Food Colloid, Aqueous Mixtures +8

Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone

J.A. Lucey, M. Tamehana, Harjinder Singh et al. · Journal of Dairy Research · 2000 · 130 citations

Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

Yacine Hémar, M. Tamehana, P. A. Munro et al. · Food Hydrocolloids · 2001 · 117 citations

Food Chemistry, Food Colloid, Food Engineering +5

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