| A standardised static in vitro digestion method suitable for food–an international consensus M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ... Food & function 5 (6), 1113-1124, 2014 | 4750 | 2014 |
| INFOGEST static in vitro simulation of gastrointestinal food digestion A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ... Nature protocols 14 (4), 991-1014, 2019 | 2392 | 2019 |
| The structure of the casein micelle of milk and its changes during processing DG Dalgleish, M Corredig Annual review of food science and technology 3, 449-467, 2012 | 636 | 2012 |
| Functional properties of food proteins E Kristo, M Corredig Applied food protein chemistry, 47-73, 2014 | 468 | 2014 |
| Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion J Correa-Betanzo, E Allen-Vercoe, J McDonald, K Schroeter, M Corredig, ... Food chemistry 165, 522-531, 2014 | 342 | 2014 |
| The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk M Corredig, DG Dalgleish International Dairy Journal 9 (3-6), 233-236, 1999 | 274 | 1999 |
| Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk M Corredig, DG Dalgleish Food Research International 29 (1), 49-55, 1996 | 239 | 1996 |
| Polysaccharide–protein interactions in dairy matrices, control and design of structures M Corredig, N Sharafbafi, E Kristo Food Hydrocolloids 25 (8), 1833-1841, 2011 | 233 | 2011 |
| Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate M Corredig Food Hydrocolloids 23 (8), 2141-2148, 2009 | 214 | 2009 |
| Emulsifying properties of soybean soluble polysaccharide A Nakamura, T Takahashi, R Yoshida, H Maeda, M Corredig Food Hydrocolloids 18 (5), 795-803, 2004 | 211 | 2004 |
| Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study SR Yazdi, M Corredig Food chemistry 132 (3), 1143-1149, 2012 | 196 | 2012 |
| Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk M Corredig, DG Dalgleish Journal of Dairy Research 63 (3), 441-449, 1996 | 181 | 1996 |
| Production of a novel ingredient from buttermilk M Corredig, RR Roesch, DG Dalgleish Journal of Dairy Science 86 (9), 2744-2750, 2003 | 180 | 2003 |
| Effect of dynamic high pressure homogenization on the aggregation state of soy protein M Keerati-U-Rai, M Corredig Journal of Agricultural and Food Chemistry 57 (9), 3556-3562, 2009 | 151 | 2009 |
| The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages A Nakamura, R Yoshida, H Maeda, M Corredig International Dairy Journal 16 (4), 361-369, 2006 | 151 | 2006 |
| Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy M Miriani, S Iametti, F Bonomi, M Corredig Colloids and Surfaces B: Biointerfaces 93, 41-48, 2012 | 149 | 2012 |
| Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models AM Nik, AJ Wright, M Corredig Colloids and Surfaces B: Biointerfaces 83 (2), 321-330, 2011 | 147 | 2011 |
| Isolates from industrial buttermilk: Emulsifying properties of materials derived from the milk fat globule membrane M Corredig, DG Dalgleish Journal of Agricultural and Food Chemistry 45 (12), 4595-4600, 1997 | 137 | 1997 |
| The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles S Croak, M Corredig Food Hydrocolloids 20 (7), 961-965, 2006 | 135 | 2006 |
| Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures M Sharma, E Kristo, M Corredig, L Duizer Food hydrocolloids 63, 478-487, 2017 | 130 | 2017 |
