Concepedia

Philip Watkinson

PW

13

Publications

472

Citations

11

H-Index

1984

Active since

Affiliations

Fonterra (New Zealand)(Current)

Massey University

Philip Watkinson is an author at Fonterra (New Zealand) specializing in food engineering, engineering, and magnetic resonance.

ORCID

Top concepts

Publications per year

1984–2022

13

Publications

13

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

, , +3

Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties

Palatasa Havea, Philip Watkinson, B. Kuhn‐Sherlock · Journal of Agricultural and Food Chemistry · 2009 · 93 citations

, , +12

Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle

Jason P. Hindmarsh, Philip Watkinson · Journal of Dairy Science · 2017 · 40 citations · Full text

Rheological properties and maturation of New Zealand Cheddar cheese

Philip Watkinson, G. Boston, Osvaldo H. Campanella et al. · Le Lait · 1997 · 37 citations · Full text

Aspects of germanium-73 nuclear magnetic resonance spectroscopy

Alistair L. Wilkins, Philip Watkinson, Kenneth M. Mackay · Journal of the Chemical Society Dalton Transactions · 1987 · 34 citations

, , +16

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