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Philip J. Watkinson

Observed names: P. J. WATKINSON, P. J. Watkinson, P. Watkinson, P.J. Watkinson, PHILIP J. WATKINSON, Philip J Watkinson, Philip Watkinson, Watkinson, Philip
ORCID: 0000-0002-5951-8731
Observed ORCID: 0000-0002-5951-8731
OpenAlex ID: A5081227882
Effect of cheese pH and ripening time on model cheese textural properties and proteolysis
2001 · Philip Watkinson, Christina Coker, et al. · International Dairy Journal · 121
Heat-Induced Whey Protein Gels: Protein−Protein Interactions and Functional Properties
2009 · Palatasa Havea, Philip Watkinson, et al. · Journal of Agricultural and Food Chemistry · 98
Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle
2017 · J.P. Hindmarsh, P. Watkinson · Journal of Dairy Science · 49
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Rheological properties and maturation of New Zealand Cheddar cheese
1997 · P. Watkinson, G. Boston, et al. · Le Lait · 36
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Behavior of Protein in the Presence of Calcium during Heating of Whey Protein Concentrate Solutions
2011 · Emmanuelle Riou, Palatasa Havea, et al. · Journal of Agricultural and Food Chemistry · 33
Probing protein hydration and aging of food materials by the magnetic field dependence of proton spin-lattice relaxation times
2003 · Sophie Godefroy, Jean-Pierre Korb, et al. · Journal of Colloid and Interface Science · 33
Aspects of germanium-73 nuclear magnetic resonance spectroscopy
1987 · Alistair L. Wilkins, Philip J. Watkinson, et al. · Journal of the Chemical Society Dalton Transactions · 33
On the relation between germanium-73 and other main group IV element NMR chemical shifts
1984 · Philip J. Watkinson, Kenneth M. Mackay · Journal of Organometallic Chemistry · 30
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant
2022 · Jiuk Kim, Philip Watkinson, et al. · Food Biophysics · 19
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Characterizing the rheological properties of mozzarella cheese at shear rate and temperature conditions relevant to pizza baking
2015 · Changjun Zhu, Colin Brown, et al. · LWT · 16
THE EFFECTS OF pH AND TIME ON RHEOLOGICAL CHANGES DURING EARLY CHEESE MATURATION
1998 · C. RAMKUMAR, O. H. CAMPANELLA, et al. · Journal of Texture Studies · 16
Microstructural transformations in anisotropy and melt-stretch properties of low moisture part skim mozzarella cheese
2016 · Seo Won Yang, Philip Watkinson, et al. · International Dairy Journal · 15
Evaluation of formulation design on the physical and structural properties of commercial cream cheeses
2022 · Jiuk Kim, Philip Watkinson, et al. · International Journal of Food Science & Technology · 12
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The use of 2D laplace inversion in food material
2007 · S. Godefroy, L. K. Creamer, et al. · Special publication - Royal Society of Chemistry/Special publication · 12
Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing
2018 · Jason P. Hindmarsh, Jeremy R. Smith, et al. · Journal of Food Engineering · 11
Application of proton polarization transfer to a high-spin nucleus, germanium-73
1984 · Kenneth M. Mackay, Philip J. Watkinson, et al. · Journal of the Chemical Society Dalton Transactions · 10
Raman and mid‐infrared spectroscopy to assess changes in Cheddar cheese with maturation
2022 · Stephen E Holroyd, Elizabeth Nickless, et al. · International Journal of Dairy Technology · 9
Two-Dimensional Laplace Inversion NMR Technique applied to the Molecular Properties of Water in Dry-Salted Mozzarella-Type Cheeses with Various Salt Concentrations
2005 · P.L. Hubbard, P.J. Watkinson, et al. · Royal Society of Chemistry eBooks · 7
New Procedure for Estimating the Modulus of Deformability of Cheese From Uniaxial Compression Tests
1999 · PHILIP J. WATKINSON, L. FRASER JACKSON · Journal of Texture Studies · 7
Effect of humidity on physical and mechanical properties of New Zealand wood composites.
1990 · Philip Watkinson, N. L. van Gosliga · Forest Products Journal · 6
The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses
2024 · Jiuk Kim, Philip Watkinson, et al. · International Journal of Food Science & Technology
Author response for "The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses"
2024 · Jiuk Kim, Philip Watkinson, et al. · Publons reviews and discussion
Author response for "Evaluation of formulation design on the physical and structural properties of commercial cream cheeses"
2022 · Kim, Jiuk, Watkinson, Philip, et al. · Publons reviews and discussion
Early effects of storage on melt properties of cheddar cheese using squeezing flow, conductive and Schreiber tests--preliminary investigation.
2006 · C. Coker, Charles Dodds, et al. · Australian Journal of Dairy Technology
ChemInform Abstract: Aspects of 73Ge NMR Spectroscopy
1988 · A. L. WILKINS, P. J. WATKINSON, et al. · ChemInform
Works count: 26
Citation count: 573
H-index: 12
I10-index: 16
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