Publications (partial selection)
| 2004 | Skelte G. Anema, Siew Kim Lee, Edwin K. Lowe, Henning Klostermeyer: Rheological properties of acid gels prepared from heated pH-adjusted skim milk. In: Journal of Agricultural and Food Chemistry, 2004, 337-343 |
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| 2004 | Siew Kim Lee, Skelte G. Anema, Henning Klostermeyer: The influence of moisture content on the rheological properties of processed cheese spreads. In: International Journal of Food Science and Technology, 2004, 763-771 |
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| 1997 | Skelte G. Anema, Siew Kim Lee, Katrin Schrader, Wolfgang Buchheim: Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk. In: Milchwissenschaft, 1997, 141-146 |
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| 1997 | Skelte G. Anema, Henning Klostermeyer: Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C. In: Journal of Agricultural and Food Chemistry, 1997, 1108-1115 |
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| 1997 | Skelte G. Anema, Henning Klostermeyer: The effect of pH and heat treatment on the kappa-casein content and the zeta-potential of the particles in reconstituted skim milk. In: Milchwissenschaft, 1997, 217-223 |
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| 1996 | Siew Kim Lee, Skelte G. Anema, Katrin Schrader, Wolfgang Buchheim: Effect of high hydrostatic pressure on calcium caseinate systems. In: Milchwissenschaft, 1996, 17-21 |
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| 1996 | Skelte G. Anema, Henning Klostermeyer: Zeta-potentials of casein micelles from reconstituted skim milk heated at 120°C. In: International Dairy Journal, 1996, 673-687 |
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