Patrick F Fox
Overview
Explore the profile of Patrick F Fox including associated specialties, affiliations and a list of published articles.
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Articles
17
Citations
192
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Recent Articles
1.
Alonso L, Fox P, Calvo M, Fontecha J
Molecules
. 2018 Jul;
23(7).
PMID: 30036963
Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide...
2.
Uniacke-Lowe T, Chevalier F, Hem S, Fox P, Mulvihill D
J Agric Food Chem
. 2013 Feb;
61(11):2839-50.
PMID: 23414207
Rennet-induced coagulation of bovine milk is a complex mechanism in which chymosin specifically hydrolyzes κ-casein, the protein responsible for the stability of the casein micelle. In equine milk, this mechanism...
3.
Bansal N, Fox P, McSweeney P
J Dairy Res
. 2009 May;
76(3):290-3.
PMID: 19445824
The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring...
4.
Cagno R, Evan Miracle R, De Angelis M, Minervini F, Rizzello C, Drake M, et al.
J Dairy Res
. 2007 Oct;
74(4):468-77.
PMID: 17961289
Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and...
5.
Bansal N, Fox P, McSweeney P
J Agric Food Chem
. 2007 Oct;
55(22):9219-25.
PMID: 17914877
The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify the effects of several milk-related factors and parameters...
6.
Bansal N, Fox P, McSweeney P
J Agric Food Chem
. 2007 Mar;
55(8):3120-6.
PMID: 17381108
The rennet-induced coagulation of bovine milk at 10 degrees C was investigated. The rate of change of absorbance at 600 nm was higher in milk renneted at 30 degrees C...
7.
Cagno R, De Angelis M, Limitone A, Fox P, Gobbetti M
Appl Environ Microbiol
. 2006 Jul;
72(7):4503-14.
PMID: 16820437
The heat stress response was studied in Lactobacillus helveticus PR4 during propagation in cheese whey with a gradient of naturally decreasing temperature (55 to 20 degrees C). Growth under a...
8.
OConnell J, Saracino P, Huppertz T, Uniake T, de Kruif C, Kelly A, et al.
J Dairy Res
. 2006 May;
73(3):312-7.
PMID: 16674841
The influence of ethanol on the rennet-induced coagulation of milk was studied to investigate potential synergistic effects of these two mechanisms of destabilisation on the casein micelles. Addition of 5%...
9.
Huppertz T, Fox P, de Kruif K, Kelly A
Biochim Biophys Acta
. 2006 Jan;
1764(3):593-8.
PMID: 16410058
High pressure (HP)-induced changes in the proteins of bovine milk have become an area of considerable research interest in recent years; as a result, there is now a detailed understanding...
10.
Huppertz T, Zobrist M, Uniacke T, Upadhyay V, Upadhyat V, Fox P, et al.
J Dairy Res
. 2005 May;
72(2):226-33.
PMID: 15909689
In this study, effects of high pressure (HP) on some constituents and properties of buffalo milk were examined. HP treatment at 100-600MPa for 30 min affected casein micelle size only...