Concepedia

M. Kaláb

MK

35

Publications

1.4K

Citations

22

H-Index

1970

Active since

Affiliations

Agriculture and Agri-Food Canada(Current)

Canadian Blood Services

Hannah Research Foundation

Utah State University

Sanquin

M. Kaláb is an author at Agriculture and Agri-Food Canada specializing in health sciences, food technology, and food engineering.

Top concepts

HealthFood TechnologyFood ProcessingFood EngineeringMedicineBiophysicsBiomolecular EngineeringEngineeringBiochemistryBiotechnology

Publications per year

1970–2017

35

Publications

35

Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein

P. A. Savello, C.A. Ernstrom, M. Kaláb · Journal of Dairy Science · 1989 · 152 citations · Full text

MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1

D.B. Emmons, M. Kaláb, Elizabeth Larmond et al. · Journal of Texture Studies · 1980 · 151 citations

Slight Openness, Nutrition, Engineering +12

Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles

J.A. Lucey, C. Gorry, Brendan T. O’Kennedy et al. · International Dairy Journal · 1996 · 90 citations

Food Chemistry, Food Colloid, Casein Micelles +8

Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B

Joyce I. Boye, Ali Ismail, V.R. Harwalkar et al. · Journal of Agricultural and Food Chemistry · 1997 · 81 citations

Protein Chemistry, Engineering, Electron Microscopy +13

Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication, high-pressure homogenization and bead milling

D. Bury, P. Jelen, M. Kaláb · Innovative Food Science & Emerging Technologies · 2001 · 70 citations

Food Fermentation, High-pressure Homogenization, Lactic Acid Bacteria +13

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