Anant C Dave
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Explore the profile of Anant C Dave including associated specialties, affiliations and a list of published articles.
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Articles
6
Citations
46
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Recent Articles
1.
Smith N, Dave A, Hill J, McNabb W
Front Nutr
. 2022 Aug;
9:957486.
PMID: 36003838
Plant-based beverages (PBB) are often marketed and used by consumers as alternatives to ruminant milks, particularly bovine milk (hereafter referred to as milk). However, much research has established that there...
2.
Roy D, Moughan P, Ye A, Hodgkinson S, Stroebinger N, Li S, et al.
J Dairy Sci
. 2022 Feb;
105(5):3810-3831.
PMID: 35221062
This study investigated the structural and physicochemical changes that occur in milk, a naturally designed complex structured emulsion, during gastric digestion using the bottle-fed piglet as an animal model. The...
3.
Dave A, Ye A, Singh H
Food Chem
. 2018 Nov;
276:129-139.
PMID: 30409575
This study investigated the structural characteristics of oil bodies from mature coconut (Cocos nucifera L.) fruit. The ultrastructure and the distribution of oil bodies in coconut endosperm were investigated using...
4.
Dave A, Loveday S, Anema S, Jameson G, Singh H
J Agric Food Chem
. 2014 Mar;
62(14):3269-3278.
PMID: 24620751
In this study we investigated the effects of different levels of glucosylation and lactosylation on β-Lg self-assembly into nanofibrils at 80 °C and pH 2. Fibrils in heated samples were...
5.
Dave A, Loveday S, Anema S, Jameson G, Singh H
Biomacromolecules
. 2013 Dec;
15(1):95-103.
PMID: 24328086
β-Lactoglobulin (β-lg) forms fibrils when heated at 80 °C, pH 2, and low ionic strength (<0.015 mM). When formed at protein concentrations <3%, these fibrils are made up of peptides...
6.
Dave A, Loveday S, Anema S, Loo T, Norris G, Jameson G, et al.
J Agric Food Chem
. 2013 Jul;
61(32):7817-28.
PMID: 23848407
Bovine β-lactoglobulin (β-Lg) self-assembles into long amyloid-like fibrils when heated at 80 °C, pH 2, and low ionic strength (<0.015 mM). Heating β-Lg under fibril-forming conditions shows a lag phase...