Edita Verespej - Concepedia

Author

Edita Verespej

University of Guelph

Also Known As

E Verespej, E. Verespej, Edita Verespej

Publications

460

Citations

H-Index

Concepts

All Affiliations

University of Guelph

About

Edita Verespej is an author at University of Guelph specializing in biophysics, food engineering, and soft matter.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biophysics	3	3	126
2	Engineering	2	2	251
3	Health Sciences	1	1	33
4	Applied Physics	1	1	76
5	Chemistry	1	1	17

Edita Verespej

Publications

454

Citations

H-Index

Page 1

	Year	Citations
A study of fat and air structures in ice cream H. Douglas Goff, Edita Verespej, A.K. Smith International Dairy Journal Food ColloidEngineeringFood PhysicFood StructureRheology	1999	175
Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals H. Douglas Goff, Edita Verespej, D Jermann Thermochimica Acta Ice-water SystemIce CrystalsEngineeringFrozen Sucrose SolutionsGlass-forming Liquid	2003	76
Steric Effects Governing Disulfide Bond Interchange during Thermal Aggregation in Solutions of β-Lactoglobulin B and α-Lactalbumin Yoav D. Livney, Edita Verespej, Douglas G. Dalgleish Journal of Agricultural and Food Chemistry	2003	70
Comparison on the Effect of High-Methoxyl Pectin or Soybean-Soluble Polysaccharide on the Stability of Sodium Caseinate-Stabilized Oil/Water Emulsions Jinru Liu, Edita Verespej, Marcela Alexander, Journal of Agricultural and Food Chemistry	2007	49
Heat-Induced Changes in the Ultrasonic Properties of Whey Proteins Milena Corredig, Edita Verespej, Douglas G. Dalgleish Journal of Agricultural and Food Chemistry	2004	34
The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification Douglas G. Dalgleish, Edita Verespej, Marcela Alexander, International Dairy Journal Ultrasonic PropertiesFood ColloidSkim MilkCasein MicellesFood Technology	2005	33
Investigation of interactions between two different polysaccharides with sodium caseinate-stabilized emulsions using complementary spectroscopic techniques: Diffusing wave and ultrasonic spectroscopy Jinru Liu, Edita Verespej, Milena Corredig, Food Hydrocolloids Sodium Caseinate-stabilized EmulsionsFood ColloidDifferent PolysaccharidesPolymer SciencePolysaccharide	2007	17

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