C. Coker

Effect of cheese pH and ripening time on model cheese textural properties and proteolysis

Philip Watkinson, C. Coker, Robert Crawford et al. · International Dairy Journal · 2001 · 114 citations

Food Engineering, Food Processing, Food Structure +3

Water holding capacity and swelling of casein hydrogels

C. G. de Kruif, Skelte G. Anema, Changjun Zhu et al. · Food Hydrocolloids · 2014 · 108 citations

Biopolymer Gel, Hydrogels, Engineering +3

Plasmin activity in direct-steam-injection UHT-processed reconstituted milk: Effects of preheat treatment

D. F. Newstead, Geoff R. Paterson, Skelte G. Anema et al. · International Dairy Journal · 2006 · 74 citations

Plasmin Activity, Preheat Treatment, Food Engineering +3

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

C. Coker, Robert Crawford, Keith A. Johnston et al. · International Dairy Journal · 2005 · 68 citations

Engineering, Health Sciences, Food Analysis +9

Effect of Genetic Variation on the Tryptic Hydrolysis of Bovine β-Lactoglobulin A, B, and C

Lawrence K. Creamer, H.C. Nilsson, Marie Paulsson et al. · Journal of Dairy Science · 2004 · 40 citations · Full text