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Factors influencing consumer motivations for protein choice

Journal of food science, 2024-01, Vol.89 (1), p.596-613

2024

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Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages

Journal of dairy science, 2024-02, Vol.107 (2), p.695-710

2024

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The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates

Journal of dairy science, 2018-05, Vol.101 (5), p.3900-3909

2018

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Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes

Journal of dairy science, 2021-08, Vol.104 (8), p.8630-8643

2021

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Viscosity changes and gel formation during storage of liquid micellar casein concentrates

Journal of dairy science, 2021-12, Vol.104 (12), p.12263-12273

2021

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Hunter versus CIE color measurement systems for analysis of milk-based beverages

Journal of dairy science, 2018-06, Vol.101 (6), p.4891-4905

2018

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Consumer perception of whole watermelons

Journal of food science, 2024-01, Vol.89 (1), p.625-639

2024

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Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt

Journal of dairy science, 2019-10, Vol.102 (10), p.8768-8784

2019

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Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages

Journal of dairy science, 2019-10, Vol.102 (10), p.8670-8690

2019

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Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity

Journal of dairy science, 2019-03, Vol.102 (3), p.2022-2043

2019

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Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

Food science & technology, 2021-07, Vol.147, p.111656, Article 111656

2021

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Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate

Journal of dairy science, 2023-12, Vol.106 (12), p.8331-8340

2023

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A Timely Application—Temporal methods, past, present, and future

Journal of food science, 2023-03, Vol.88 (S1), p.21-52

2023

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Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes

Journal of dairy science, 2021-07, Vol.104 (7), p.7534-7543

2021

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The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70

Journal of dairy science, 2016-12, Vol.99 (12), p.9598-9610

2016

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Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States

Journal of dairy science, 2020-09, Vol.103 (9), p.7639-7654

2020

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Consumer perception of restaurant and ready‐to‐eat cheese dips

Journal of food science, 2023-04, Vol.88 (4), p.1672-1683

2023

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Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in Cheddar cheese

Applied and Environmental Microbiology, 2004-08, Vol.70 (8), p.4814-4820

2004

Volltextzugriff (PDF)

Condensed milk storage and evaporation affect the flavor of nonfat dry milk

Journal of dairy science, 2016-12, Vol.99 (12), p.9586-9597

2016

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Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color

Journal of dairy science, 2023-06, Vol.106 (6), p.3884-3899

2023

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Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

International dairy journal, 2022-06, Vol.129, p.105346, Article 105346

2022

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The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

Journal of dairy science, 2017-07, Vol.100 (7), p.5195-5205

2017

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Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

Journal of sensory studies, 2021-06, Vol.36 (3), p.n/a

2021

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Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat

Journal of dairy science, 2016-07, Vol.99 (7), p.5284-5304

2016

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Vitamin Fortification of Fluid Milk

Journal of food science, 2017-04, Vol.82 (4), p.856-864

2017

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Factors influencing consumer motivations for protein choice

Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages

The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates

Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes

Viscosity changes and gel formation during storage of liquid micellar casein concentrates

Hunter versus CIE color measurement systems for analysis of milk-based beverages

Consumer perception of whole watermelons

Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt

Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages

Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity

Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate

A Timely Application—Temporal methods, past, present, and future

Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes

The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70

Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States

Consumer perception of restaurant and ready‐to‐eat cheese dips

Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in Cheddar cheese

Condensed milk storage and evaporation affect the flavor of nonfat dry milk

Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color

Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat

Vitamin Fortification of Fluid Milk

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