Prof. Inteaz Alli

Department of Food Science and Agricultural Chemistry

McGill University, Canada




Ph.D., McGill University, Food Chemistry


Publications (Selected)

  1. Yeboah, F.K., Alli, I., Yaylayan, V. 1999. Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin (BSA). J. Agric. Food Chem. 47: 3164-3172.
  2. Gibbs, B., Alli, I. 1998. Characterization of a purified alpha-amylase inhibitor from white kidney beans (Phaseolus vulgaris). Food Res. Int. 31: 217-225.
  3. Yeboah, F.K., Alli, I., Gibbs, B.F., Konishi, Y., Simpson, B.K. 1998. Tryptic fragments of phaseolin from Phaseolus beans. Food Chem. 67: 105-112.
  4. Boye, J.I., Alli, I., Ismail, A.A. 1997. Use of differential scanning calorimetry and infrared spectroscopy in the study of thermal and structural stability of a-lactalbumin. J. Agric. Food Chem. 45: 1116-1125.
  5. Boye, J.I., Alli, I., Ramaswamy, H., Raghavan, V.G.S. 1997. Interactive effects of factors affecting gelation of whey proteins. J. Food Sci. 62: 57-65.

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