Concepedia

David J. Oldfield

DJ

10

Publications

807

Citations

10

H-Index

1998

Active since

Affiliations

Massey University(Current)

Fonterra (New Zealand)

Teagasc - The Irish Agriculture and Food Development Authority

David J. Oldfield is an author at Massey University specializing in food engineering, health sciences, and food technology.

Top concepts

Food EngineeringHealthFood TechnologyFood ProcessingFood ChemistryBiophysicsEngineeringBiochemistryBiotechnologyThermodynamics

Publications per year

1998–2009

10

Publications

10

Kinetics of Denaturation and Aggregation of Whey Proteins in Skim Milk Heated in an Ultra-high Temperature (UHT) Pilot Plant

David J. Oldfield, Harjinder Singh, Michael W. Taylor et al. · International Dairy Journal · 1998 · 137 citations

Engineering, Protein Folding, Ultra-high Temperature +12

Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk

David J. Oldfield, Harjinder Singh, Michael W. Taylor et al. · International Dairy Journal · 2000 · 127 citations

Food Chemistry, Heat-induced Interactions, Biochemistry +5

Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture

David J. Oldfield, Michael W. Taylor, Harjinder Singh · International Dairy Journal · 2004 · 123 citations

Whey Protein Reactions, Other Process Parameters, Food Engineering +4

Association of β-Lactoglobulin and β-Lactalbumin with the Casein Micelles in Skim Milk Heated in an Ultra-high Temperature Plant

David J. Oldfield, Harjinder Singh, Michael W. Taylor · International Dairy Journal · 1998 · 116 citations

Food Chemistry, Food Colloid, Ultra-high Temperature Plant +7

Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration

David J. Oldfield, Harjinder Singh, Mike W Taylor · Journal of Dairy Research · 2005 · 79 citations

Rows per page

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