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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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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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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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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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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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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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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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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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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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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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Properties of Milk Protein Gels Formed by Phosphates

Journal of dairy science, 2007-10, Vol.90 (10), p.4524-4531

2007

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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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Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

Journal of dairy science, 2011-11, Vol.94 (11), p.5278-5288

2011

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Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

Journal of dairy science, 2007-04, Vol.90 (4), p.1644-1652

2007

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Association between milk protein gene variants and protein composition traits in dairy cattle

Journal of dairy science, 2012-01, Vol.95 (1), p.440-449

2012

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Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Journal of dairy science, 2005-09, Vol.88 (9), p.3101-3114

2005

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Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

Journal of dairy science, 2004-04, Vol.87 (4), p.854-862

2004

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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 sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Journal of dairy science, 2010-07, Vol.93 (7), p.2827-2837

2010

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Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts

Journal of food science, 2008-10, Vol.73 (8), p.E363-E369

2008

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Partial enrichment of phospholipids by enzymatic hydrolysis and membrane filtration of whey protein phospholipid concentrate

JDS communications, 2023-05, Vol.4 (3), p.175-180

2023

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Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality

Journal of dairy science, 2011-06, Vol.94 (6), p.2719-2730

2011

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

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

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

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

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

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

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

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

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

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

Properties of Milk Protein Gels Formed by Phosphates

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

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

Association between milk protein gene variants and protein composition traits in dairy cattle

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

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

Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts

Partial enrichment of phospholipids by enzymatic hydrolysis and membrane filtration of whey protein phospholipid concentrate

Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality

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

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