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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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Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Journal of food science, 2009-11, Vol.74 (9), p.C666-C673

2009

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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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Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk

Journal of dairy science, 2011-07, Vol.94 (7), p.3250-3261

2011

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Impact of preacidification of milk and fermentation time on the properties of yogurt

Journal of dairy science, 2009-07, Vol.92 (7), p.2977-2990

2009

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Physical properties of acid milk gels prepared at 37°C up to gelation but at different incubation temperatures for the remainder of fermentation

Journal of dairy science, 2010-05, Vol.93 (5), p.1910-1917

2010

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Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels

Journal of dairy science, 2008-12, Vol.91 (12), p.4492-4500

2008

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Revisiting the temperature dependence of the coagulation of renneted bovine casein micelles

Food hydrocolloids, 2014-12, Vol.42, p.75-80

2014

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Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese

Journal of dairy science, 2008-02, Vol.91 (2), p.513-522

2008

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Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels

Journal of dairy science, 2015-05, Vol.98 (5), p.2843-2852

2015

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Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk

Journal of dairy science, 2015-09, Vol.98 (9), p.5955-5966

2015

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Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate

Journal of dairy science, 2014-09, Vol.97 (9), p.5371-5382

2014

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Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy

Journal of colloid and interface science, 2003-08, Vol.264 (2), p.502-508

2003

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Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration

Food hydrocolloids, 2001-05, Vol.15 (3), p.233-237

2001

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Karyotype Heterogeneity and Unclassified Chromosomal Abnormalities

Cytogenetic and genome research, 2013-01, Vol.139 (3), p.144-157

2013

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Letter to the editor: Casein micelles or casein supramolecules?

Journal of dairy science, 2010-08, Vol.93 (8), p.3403-3403

Horne, D.S.

2010

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Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation

Journal of dairy science, 2010-05, Vol.93 (5), p.1910-1917

2010

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Dynamic Rheological Properties of Highly Concentrated Protein-Stabilized Emulsions

Langmuir, 2000-04, Vol.16 (7), p.3050-3057

2000

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A neutron reflectivity study of the adsorption of .beta.-casein at fluid interfaces

Langmuir, 1993-01, Vol.9 (1), p.242-248

1993

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Diverse system stresses: common mechanisms of chromosome fragmentation

Cell death & disease, 2011-06, Vol.2 (6), p.e178-e178

2011

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Heterogeneity of Cell Death

Cytogenetic and genome research, 2013-01, Vol.139 (3), p.164-173

2013

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Milk protein-carrageenan interactions

Food hydrocolloids, 1997, Vol.11 (1), p.101-107

1997

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Use of Fourier transform mechanical spectroscopy to study the melting behavior of cheese

Journal of texture studies, 2005-12, Vol.36 (5-6), p.489-515

2005

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Possible role of a choline-containing teichoic acid in the maintenance of normal cell shape and physiology in Streptococcus oralis

Journal of Bacteriology, 1993-03, Vol.175 (6), p.1717-1722

1993

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Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7743-7750

2003

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

Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk

Impact of preacidification of milk and fermentation time on the properties of yogurt

Physical properties of acid milk gels prepared at 37°C up to gelation but at different incubation temperatures for the remainder of fermentation

Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels

Revisiting the temperature dependence of the coagulation of renneted bovine casein micelles

Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese

Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels

Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk

Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate

Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy

Heat-induced gelation of whey protein isolates (WPI): effect of NaCl and protein concentration

Karyotype Heterogeneity and Unclassified Chromosomal Abnormalities

Letter to the editor: Casein micelles or casein supramolecules?

Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation

Dynamic Rheological Properties of Highly Concentrated Protein-Stabilized Emulsions

A neutron reflectivity study of the adsorption of .beta.-casein at fluid interfaces

Diverse system stresses: common mechanisms of chromosome fragmentation

Heterogeneity of Cell Death

Milk protein-carrageenan interactions

Use of Fourier transform mechanical spectroscopy to study the melting behavior of cheese

Possible role of a choline-containing teichoic acid in the maintenance of normal cell shape and physiology in Streptococcus oralis

Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

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