Martin Palmer

The microstructure and textural properties of Australian cream cheese with differing composition

Phoebe E Macdougall, Lydia Ong, Martin Palmer, Sally L Gras

Journal article  |  2019  |  International Dairy Journal

Confocal laser scanning microscopy was used to compare the microstructure of six Australian commercial cream cheese products. The ..

Effect of dissolved carbon dioxide on the sonocrystallisation and physical properties of anhydrous milk fat

T Truong, M Palmer, N Bansal, B Bhandari

Journal article  |  2019  |  International Dairy Journal

© 2019 The effects of dissolved CO 2 (0–2000 ppm) coupled with ultrasound (US; 20 kHz) on the physical properties of anhydrous mi..

Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter

Truong Tuyen, Martin Palmer, Nidhi Bansal, Bhesh Bhandari

Journal article  |  2018  |  JOURNAL OF FOOD ENGINEERING

Carbon dioxide (CO2) is highly soluble in lipids that can take part in the crystallisation process, in turn, affecting the product..

Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method

Truong Tuyen, Martin Palmer, Nidhi Bansal, Bhesh Bhandari

Journal article  |  2017  |  FOOD CHEMISTRY

This study aims to examine the solubility of CO2 in anhydrous milk fat (AMF) as functions of partial pressure, temperature, chemic..

Size-based fractionation of native milk fat globules by two-stage centrifugal separation

Pramesh Dhungana, Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari

Journal article  |  2017  |  INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

A two-stage centrifugal separation method, at various separation temperatures and feed rates, was employed to fractionate milk and..

Effect of solubilised carbon dioxide at low partial pressure on crystallisation behaviour, microstructure and texture of anhydrous milk fat

Truong Tuyen, Martin Palmer, Nidhi Bansal, Bhesh Bhandari

Journal article  |  2017  |  FOOD RESEARCH INTERNATIONAL

The crystallisation and melting behaviour, fat polymorphs, microstructure and texture of anhydrous milk fat (AMF) was investigated..

Strategies for maximizing removal of lactic acid from acid whey - Addressing the un-processability issue

Jayani Chandrapala, Mikel C Duke, Stephen R Gray, Mike Weeks, Martin Palmer, Todor Vasiljevic

Journal article  |  2017  |  SEPARATION AND PURIFICATION TECHNOLOGY

Maximum removal of lactic acid (LA) from acid whey (AW) is essential for further processing of the AW waste stream. Hence, one and..

Nanofiltration and nanodiafiltration of acid whey as a function of pH and temperature

Jayani Chandrapala, Mikel C Duke, Stephen R Gray, Mike Weeks, Martin Palmer, Todor Vasiljevic

Journal article  |  2016  |  SEPARATION AND PURIFICATION TECHNOLOGY

Valorisation of acid whey (AW) is a challenge for the dairy industry largely due to processing difficulties associated with the in..

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Tuyen Truong, Martin Palmer, Nidhi Bansal, Bhesh Bhandari

Book  |  2016

Innovation hub fuels growth of Australia's dairy industry

B Meurer, M Palmer, S Gras

Journal article  |  2015  |  Food Australia