Contact details +64 (06) 356 9099  ext. 84266

Janiene Gilliland

Food Technologist

School of Food and Advanced Technology

Professional

Contact details

  • Ph: 84266
    Location: 1.70, Ecology
    Campus: Turitea

Research Outputs

Journal

Ye, A., Edwards, PJB., Gilliland, J., Jameson, GB., & Singh, H. (2012). Temperature-dependent complexation between sodium caseinate and gum arabic. Food Hydrocolloids. 26(1), 82-88
[Journal article]Authored by: Edwards, P., Gilliland, J., Jameson, G., Singh, H., Ye, A.
Ye, A., Gilliland, J., & Singh, H. (2011). Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil-water interfaces. Food Hydrocolloids. 25(7), 1677-1686
[Journal article]Authored by: Gilliland, J., Singh, H., Ye, A.

Conference

Ye, A., Gilliland, J., & Singh, H. (2010). Temperature-dependent complexation between sodium caseinate and gum arabic: Role of hydrophobic interactions. In The 10th International Hydrocolloids Conferenc: Abstracts(pp. 85 - 86). , 10th International Hydrocolloids Conference China: Shanghai Jiao Tong University
[Conference Abstract]Authored by: Gilliland, J., Singh, H., Ye, A.

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