M.Tech, B.Tech (BioTech Eng)

Scientific Officer - in - Charge, Proteomics Mass Spectrometry

General Responsibilities

Liquid Chromatography Mass Spectrometry analysis of proteins by Qualitative and Quantitative Proteomic Analysis, Metabolomic analysis of small molecules, and LC/MS quantitation of small molecules.

For more information on the Proteomics Mass Spectrometry facility visit the Proteomics Mass Spectrometry Facility Page

Research Interests

Proteomic analysis of Proteins including label-free quantitation of protein mixtures.
Protein-protein interactions of bovine milk proteins, including disulfide bonding and hydrophobic interactions.

Research Areas:

• Proteomics Mass Spectometry  Read More

Selected Publications:

• Lowe E., Anema S. G. and Lee S. K. , 2004, 'Process for producing yoghurt with controlled texture and consistency', New Zealand Patent , 527678
• Lowe E., Anema S., Bienvenue A., Boland M., Creamer L., and Jimeä Nez-Flores R. , 2004, 'Heat-Induced Redistribution of Disulfide Bonds in Milk Proteins. 2. Disulfide Bonding Patterns between Bovine β-Lactoglobulin and κ-Casein', Journal of Agricultural and Food Chemistry, 52, pgs. 7669-7680
• Creamer, L., Bienvenue A., Nilsson H., Paulsson M., Van Wanroij M., Lowe E., Anema S., Boland M., and Jimeä Nez-Flores R. , 2004, 'Heat-Induced Redistribution of Disulfide Bonds in Milk Proteins. 1. Bovine β–Lactoglobulin', Journal of Agricultural and Food Chemistry, 52, pgs. 7660-7668
• Lowe E. and A.H.J. Paterson , 1998, 'A Mathematical Model for Lactose Dissolution, Part II : Dissolution Below the Alpha Lactose Solubility Limit', Journal of Food Engineering, 38, pgs. 15-25
• Anema S. G, Lowe E., and Stockmann R. , 2005, 'Particle size changes and casein solubilisation in high-pressure-treated skim milk', Food Hydrocolloids, 19(2), pgs. 257-267
• Anema S., Lowe E., and Lee S. , 2004, 'Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk.', Lebensmittel Wissenschaft und Technologie, 37, pgs. 779-787
• Anema S., Lee S., Lowe E., and Klostermeyer H, 2004, 'Rheological Properties of Acid Gels Prepared from Heated pH-adjusted Skim Milk.', Journal of Agricultural and Food Chemistry, 52, pgs. 337-343