| Dynamic light scattering techniques and their applications in food science M Alexander, DG Dalgleish Food Biophysics 1, 2-13, 2006 | 161 | 2006 |
| Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet M Alexander, DG Dalgleish Colloids and Surfaces B: Biointerfaces 38 (1-2), 83-90, 2004 | 134 | 2004 |
| Structure, dynamics, and optical properties of concentrated milk suspensions: an analogy to hard-sphere liquids M Alexander, LF Rojas-Ochoa, M Leser, P Schurtenberger Journal of colloid and interface science 253 (1), 35-46, 2002 | 119 | 2002 |
| Incorporation of phytosterols in soy phospholipids nanoliposomes: Encapsulation efficiency and stability M Alexander, AA Lopez, Y Fang, M Corredig Lwt 47 (2), 427-436, 2012 | 115 | 2012 |
| Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy S Sandra, M Ho, M Alexander, M Corredig Journal of Dairy Science 95 (1), 75-82, 2012 | 114 | 2012 |
| Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles L Donato, M Alexander, DG Dalgleish Journal of Agricultural and Food Chemistry 55 (10), 4160-4168, 2007 | 114 | 2007 |
| Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions S Khalloufi, M Corredig, HD Goff, M Alexander Food hydrocolloids 23 (3), 611-618, 2009 | 106 | 2009 |
| The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy S Sandra, M Alexander, DG Dalgleish Journal of Colloid and Interface Science 308 (2), 364-373, 2007 | 104 | 2007 |
| Rheology and structural arrest of casein suspensions L Dahbi, M Alexander, V Trappe, JKG Dhont, P Schurtenberger Journal of Colloid and Interface Science 342 (2), 564-570, 2010 | 101 | 2010 |
| Food emulsions studied by DWS: recent advances M Corredig, M Alexander Trends in Food Science & Technology 19 (2), 67-75, 2008 | 101 | 2008 |
| Effect of concentration and incubation temperature on the acid induced aggregation of soymilk E Ringgenberg, M Alexander, M Corredig Food Hydrocolloids 30 (1), 463-469, 2013 | 93 | 2013 |
| Coagulation properties of ultrafiltered milk retentates measured using rheology and diffusing wave spectroscopy S Sandra, C Cooper, M Alexander, M Corredig Food Research International 44 (4), 951-956, 2011 | 88 | 2011 |
| Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy M Alexander, DG Dalgleish Langmuir 21 (24), 11380-11386, 2005 | 78 | 2005 |
| Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy D Dalgleish, M Alexander, M Corredig Food Hydrocolloids 18 (5), 747-755, 2004 | 74 | 2004 |
| Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH S Khalloufi, M Alexander, HD Goff, M Corredig Food Research International 41 (10), 964-972, 2008 | 70 | 2008 |
| Phase behaviour, rheological properties, and microstructure of oat β-glucan-milk mixtures N Sharafbafi, SM Tosh, M Alexander, M Corredig Food Hydrocolloids 41, 274-280, 2014 | 67 | 2014 |
| In situ study of flocculation of whey protein-stabilized emulsions caused by addition of high methoxyl pectin K Gancz, M Alexander, M Corredig Food Hydrocolloids 20 (2-3), 293-298, 2006 | 64 | 2006 |
| The application of ultrasonic spectroscopy to the study of the gelation of milk components M Corredig, M Alexander, DG Dalgleish Food Research International 37 (6), 557-565, 2004 | 60 | 2004 |
| Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles? MA Ferrer, M Alexander, M Corredig Dairy science & technology 91, 151-170, 2011 | 56 | 2011 |
| Effect of soy protein subunit composition on the rheological properties of soymilk during acidification A Malaki Nik, M Alexander, V Poysa, L Woodrow, M Corredig Food Biophysics 6, 26-36, 2011 | 55 | 2011 |
