Concepedia
Statistics
Publications
16
Citations
3.5K
H-Index
15
Active since
1974
Affiliations
Massey University(Current)
Fonterra (New Zealand)
K. N. Pearce is an author at Massey University specializing in biochemistry, health sciences, and food chemistry.
Top concepts
HealthBiochemistryFood ChemistryEngineeringBioanalysisAnalytical ChemistryMedicineFood TechnologyBiophysicsFood Safety
Publications per year
1974–2017
Emulsifying properties of proteins: evaluation of a turbidimetric technique
K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations
Food Colloid, Engineering, Food Analysis +23
determination of plasmin in dairy products
B.C. Richardson, K. N. Pearce · Journal of Dairy Science and Technology · 1981 · 198 citations
Food Chemistry, Biochemistry, Dairy Products +8
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
Influence of salt on lactose fermentation and proteolysis in Cheddar cheese
Thomas Thymann, K. N. Pearce · Journal of Dairy Science and Technology · 1981 · 122 citations
Lactose Fermentation, Food Fermentation, Cheddar Cheese +3
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