Lawrence K. Creamer
Fonterra (New Zealand)(NZ)
Publications by Year
Research Areas
Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, Probiotics and Fermented Foods, Enzyme Production and Characterization, Infant Nutrition and Health
Most-Cited Works
- → Nomenclature of the Proteins of Cows’ Milk—Sixth Revision(2004)1,168 cited
- → Texture Development During Cheese Ripening(1987)504 cited
- → Structural Basis of the Tanford Transition of Bovine β-Lactoglobulin,(1998)473 cited
- → Rheological Evaluation of Maturing Cheddar Cheese(1982)439 cited
- → Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review(2006)328 cited
- → Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment(2001)190 cited
- → Effect of Heat Treatment on the Conformation and Aggregation of β-Lactoglobulin A, B, and C