Alistair J. Carr
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Alistair J. Carr has a total of 56 co-authors. Here are the top co-authors by number of shared publications:
A. Smialowska
School of Food and Nutrition, Massey University, Palmerston North 4442, New Zealand
6 shared publications- Jeremy R. Smith
School of Food & Advanced Technology, Massey University, Palmerston North 4410, New Zealand
6 shared publications L. Matia-Merino
Massey Institute of Food Science and Technology, School of Food and Nutrition, Massey University, Palmerston North, New Zealand
5 shared publications- Bridget Ingham
Callaghan Innovation, Lower Hutt, New Zealand
4 shared publications - Matt Golding
School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
4 shared publications C. Wang
Advanced Light Source, Lawrence Berkeley National Laboratory, Berkeley, USA
3 shared publications
Latest Publications
- Open Access
- 3 June 2023
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 138, 215-228
Inverse design and AI/Deep generative networks in food design: A comprehensive review
- 3 June 2023
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 138, 215-228
Open AccessInverse design and AI/Deep generative networks in food design: A comprehensive review
- 1 February 2019
- Published by Elsevier in Journal of Food Engineering
- Vol. 242, 31-46
Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing
- 1 February 2019
- Published by Elsevier in Journal of Food Engineering
- Vol. 242, 31-46
Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing
- 25 June 2018
- Published by International Union of Crystallography (IUCr) in Journal of Synchrotron Radiation
- Vol. 25 (4) , 1106-1112
Elemental fingerprinting of mineral species in iron-fortified milk: anomalous small-angle X-ray scattering and resonant soft X-ray scattering studies
Anomalous small-angle X-ray scattering (ASAXS) and resonant soft X-ray scattering (RSoXS) are two related techniques that can enable element-specific structural information to be obtained. The development of iron-fortified milk products can greatly benefit from such techniques, allowing the structure of iron and other minerals (such as native calcium) within the casein micelle to be determined. Each method has advantages and disadvantages: for ASAXS, the sample preparation is straightforward, but the signal is relatively low and information about the structure of Ca is difficult to access. RSoXS can be used to study both Ca and Fe, and the element-specific signals observed are proportionally much higher; however, the measurements are challenging due to the difficulty of precise control of the solution thickness using currently available vacuum-compatible liquid cells. Nevertheless, complementary results from both techniques indicate Fe is co-located with Ca, i.e. within the colloidal calcium phosphate nanoclusters that are present within native casein micelles in milk.
- 25 June 2018
- Published by International Union of Crystallography (IUCr) in Journal of Synchrotron Radiation
- Vol. 25 (4) , 1106-1112
Elemental fingerprinting of mineral species in iron-fortified milk: anomalous small-angle X-ray scattering and resonant soft X-ray scattering studies
Anomalous small-angle X-ray scattering (ASAXS) and resonant soft X-ray scattering (RSoXS) are two related techniques that can enable element-specific structural information to be obtained. The development of iron-fortified milk products can greatly benefit from such techniques, allowing the structure of iron and other minerals (such as native calcium) within the casein micelle to be determined. Each method has advantages and disadvantages: for ASAXS, the sample preparation is straightforward, but the signal is relatively low and information about the structure of Ca is difficult to access. RSoXS can be used to study both Ca and Fe, and the element-specific signals observed are proportionally much higher; however, the measurements are challenging due to the difficulty of precise control of the solution thickness using currently available vacuum-compatible liquid cells. Nevertheless, complementary results from both techniques indicate Fe is co-located with Ca, i.e. within the colloidal calcium phosphate nanoclusters that are present within native casein micelles in milk.
- 10 April 2018
- Published by Royal Society of Chemistry (RSC) in Soft Matter
- Vol. 14 (17) , 3336-3343
A structural comparison of casein micelles in cow, goat and sheep milk using X-ray scattering
The casein micelle is a flexible construct, with its key structural components being casein proteins and colloidal calcium phosphate nanoclusters.
- 10 April 2018
- Published by Royal Society of Chemistry (RSC) in Soft Matter
- Vol. 14 (17) , 3336-3343
A structural comparison of casein micelles in cow, goat and sheep milk using X-ray scattering
The casein micelle is a flexible construct, with its key structural components being casein proteins and colloidal calcium phosphate nanoclusters.
- 30 December 2017
- Published by Springer Nature in Food Biophysics
- Vol. 13 (1) , 1-10
Mozzarella Cheese – A Review of the Structural Development During Processing
- 30 December 2017
- Published by Springer Nature in Food Biophysics
- Vol. 13 (1) , 1-10
Mozzarella Cheese – A Review of the Structural Development During Processing
- 1 December 2017
- Published by Elsevier in International Dairy Journal
- Vol. 75, 75-82
Effect of micellar structure of casein and its modification on plasmin-induced hydrolysis
- 1 December 2017
- Published by Elsevier in International Dairy Journal
- Vol. 75, 75-82
Effect of micellar structure of casein and its modification on plasmin-induced hydrolysis
- 1 December 2017
- Published by Elsevier in Journal of Food Engineering
- Vol. 214, 257-265
Molecular drivers of structural development in Mozzarella cheese
- 1 December 2017
- Published by Elsevier in Journal of Food Engineering
- Vol. 214, 257-265
Molecular drivers of structural development in Mozzarella cheese
- 1 December 2017
- Published by Elsevier in Food Chemistry
- Vol. 237, 1021-1024
Oxidative stability of iron fortified goat and cow milk and their peptide isolates
- 1 December 2017
- Published by Elsevier in Food Chemistry
- Vol. 237, 1021-1024
Oxidative stability of iron fortified goat and cow milk and their peptide isolates
- 1 June 2017
- Published by Elsevier in Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Vol. 522, 113-123
Effect of calcium on the aggregation behaviour of caseinates
- 1 June 2017
- Published by Elsevier in Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Vol. 522, 113-123
Effect of calcium on the aggregation behaviour of caseinates