Hubert Roginski

Biofunctional Dairy Protein Fractions

H Roginski, L Bennett, H Korhonen, SF Gauthier, Y Pouliot, BW Woonton

Book Chapter  |  2013

IMPROVED SHELF LIFE ESTIMATION OF UHT MILK BY PREDICTION OF PROTEOLYSIS

PD Button, H Roginski, HC Deeth, HM Craven

Journal article  |  2011  |  JOURNAL OF FOOD QUALITY

During growth in raw milk, many psychrotrophic bacteria produce proteases that can retain activity following ultra-high temperatur..

Effect of pulsed electric field and thermal treatment on the physicochemical and functional properties of whey protein isolate

Qian Sui, Hubert Roginski, Roderick PW Williams, Cornelis Versteeg, Jason Wan

Journal article  |  2011  |  INTERNATIONAL DAIRY JOURNAL

The effect of pulsed electric field (PEF) compared with thermal treatment on physicochemical properties (protein aggregation, surf..

Effect of the Ionic Strength of Pulsed Electric Field Treatment Medium on the Physicochemical and Structural Characteristics of Lactoferrin

Qian Sui, Hubert Roginski, Roderick PW Williams, Tim J Wooster, Cornelis Versteeg, Jason Wan

Journal article  |  2010  |  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pulsed electric field (PEF) treatment (35 kV cm(-1) for 19.2 μs using bipolar 2 μs pulses) was conducted on bovine lactoferrin (LF..

Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels

Qian Sui, Hubert Roginski, Roderick PW Williams, Cornelis Versteeg, Jason Wan

Journal article  |  2010  |  INTERNATIONAL DAIRY JOURNAL

Bovine lactoferrin (LF) with different iron saturation levels (i.e., native (N-) LF, Apo-LF and Holo-LF) dissolved in simulated mi..

Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce

Angeline Gopal, John Coventry, Jason Wan, Hubert Roginski, Said Ajlouni

Journal article  |  2010  |  FOOD MICROBIOLOGY

Chlorination continues to be widely used by the fresh-cut industry for washing and disinfecting minimally processed fruits and veg..

Determination of a nitrogen conversion factor for protein content in Cheddar cheese

Duncan A Rouch, Hubert Roginski, Margaret L Britz, Peter Roupas

Journal article  |  2008  |  INTERNATIONAL DAIRY JOURNAL

As the protein composition of Cheddar cheese varies substantially from that of milk, it is important to investigate whether the st..

The molecular characterisation and antimicrobial properties of amidated bovine beta-lactoglobulin

Y Pan, B Shiell, J Wan, MJ Coventry, WP Michalski, A Lee, H Roginski

Journal article  |  2007  |  INTERNATIONAL DAIRY JOURNAL

Amidation of bovine β-lactoglobulin (β-Lg) imparted antimicrobial properties to this protein. Amidated β-Lg was strongly bacterici..

The molecular characterisation and antimicrobial activity of amidated bovine lactoferrin

Y Pan, B Shiell, J Wan, MJ Coventry, H Roginski, A Lee, WP Michalski

Journal article  |  2007  |  INTERNATIONAL DAIRY JOURNAL

Chemical modification of bovine lactoferrin (LF) by amidation increased the net positive charge of the protein and markedly enhanc..

True protein value of milk and dairy products

DA Rouch, P Roupas, H Roginski

Journal article  |  2007  |  Australian Journal of Dairy Technology

A statistical analysis was performed on results produced by a range of methods used to calculate the value of the protein content ..