Amy Logan

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Saara Laiho, Roderick Williams, A.A.M. Poelman et al. · Food Hydrocolloids · 2017 · 149 citations

Phase Volume, Fat-free Stirred Yoghurts, Rheology +7

The Mechanism of Permanganate and Osmium Tetroxide Fixation and the Distribution of Lignin in the Cell Wall of<i>Pinus radiata</i>

D. E. Bland, Ralph C. Foster, Amy Logan · Holzforschung · 1971 · 116 citations

Biology, Plant Physiology, Engineering +9

Natural variation of bovine milk fat globule size within a herd

Amy Logan, M.J. Auldist, J. S. Greenwood et al. · Journal of Dairy Science · 2014 · 66 citations · Full text

Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk

Amy Logan, Li Day, Audrey Pin et al. · Food and Bioprocess Technology · 2014 · 61 citations

Milk Fat Globule, Nutrition, Casein Micelle Size +5

Stabilization of Fish Oil‐in‐Water Emulsions with Oleosin Extracted from Canola Meal

Chakra Wijesundera, Thomas Boiteau, Xin‐Qing Xu et al. · Journal of Food Science · 2013 · 48 citations

Food Chemistry, Nutrition, International Dietary Guidelines +13