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Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments

Journal of dairy science, 2024-01, Vol.107 (1), p.74-90

2024

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Heat-stable whey protein isolate made using isoelectric precipitation and clarification

Journal of dairy science, 2024-09, Vol.107 (9), p.6629-6642

2024

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Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese

Journal of dairy science, 2024-09, Vol.107 (9), p.6492-6510

2024

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Exercise and associated dietary extremes impact on gut microbial diversity

Gut, 2014-12, Vol.63 (12), p.1913-1920

2014

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Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages

Journal of dairy science, 2016-01, Vol.99 (1), p.41-52

2016

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Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content

Journal of dairy science, 2022-12, Vol.105 (12), p.9367-9386

2022

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Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

Journal of dairy science, 2003-09, Vol.86 (9), p.2725-2743

2003

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Formation and Physical Properties of Milk Protein Gels

Journal of dairy science, 2002-02, Vol.85 (2), p.281-294

Lucey, J.A.

2002

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Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

Journal of dairy science, 2004-10, Vol.87 (10), p.3153-3164

2004

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KINETyS II: Constraints on spatial variations of the stellar initial mass function from K-band spectroscopy

Monthly notices of the Royal Astronomical Society, 2018-08, Vol.478 (4), p.4464-4486

2018

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Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese

Journal of dairy science, 2018-08, Vol.101 (8), p.6762-6775

2018

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Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles

Journal of dairy science, 2011-09, Vol.94 (9), p.4255-4263

2011

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Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese

Journal of dairy science, 2020-03, Vol.103 (3), p.2065-2076

2020

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Suicide risk assessment: time to think again?

Irish journal of psychological medicine, 2023-09, Vol.40 (3), p.323-325

2023

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Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese

Journal of dairy science, 2021-10, Vol.104 (10), p.10500-10512

2021

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Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains

Journal of dairy science, 2017-05, Vol.100 (5), p.3424-3435

2017

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Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products

Journal of dairy science, 2023-01, Vol.106 (1), p.61-74

2023

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Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

Journal of dairy science, 2008-12, Vol.91 (12), p.4501-4517

2008

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Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Journal of dairy science, 2005-09, Vol.88 (9), p.3070-3078

2005

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Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature

Journal of dairy science, 2022-01, Vol.105 (1), p.72-82

2022

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Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage

Journal of dairy science, 2018-08, Vol.101 (8), p.6853-6865

2018

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Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Journal of dairy science, 2007-06, Vol.90 (6), p.2612-2623

2007

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Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques

Journal of dairy science, 2020-02, Vol.103 (2), p.1175-1192

2020

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Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein

Journal of dairy science, 2018-09, Vol.101 (9), p.7702-7713

2018

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Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese

Journal of dairy science, 2020-11, Vol.103 (11), p.9906-9922

2020

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Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments

Heat-stable whey protein isolate made using isoelectric precipitation and clarification

Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese

Exercise and associated dietary extremes impact on gut microbial diversity

Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages

Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content

Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese

Formation and Physical Properties of Milk Protein Gels

Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature

KINETyS II: Constraints on spatial variations of the stellar initial mass function from K-band spectroscopy

Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese

Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles

Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese

Suicide risk assessment: time to think again?

Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese

Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains

Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products

Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature

Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques

Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein

Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese

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