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Heat stability of micellar casein concentrates as affected by temperature and pH

Journal of dairy science, 2012-11, Vol.95 (11), p.6339-6350

2012

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Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient

Journal of dairy science, 2022-12, Vol.105 (12), p.9439-9449

2022

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Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products

Journal of dairy science, 2023-12, Vol.106 (12), p.8434-8448

2023

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Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering

Journal of dairy science, 2009-05, Vol.92 (5), p.1829-1839

2009

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Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface

Journal of dairy science, 2015-09, Vol.98 (9), p.5890-5898

2015

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The effect of commercial sterilization regimens on micellar casein concentrates

Journal of dairy science, 2012-10, Vol.95 (10), p.5510-5526

2012

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Inactivation of Escherichia coli in milk and concentrated milk using pulsed-light treatment

Journal of dairy science, 2012-10, Vol.95 (10), p.5597-5603

2012

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Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature

Journal of dairy science, 2012-10, Vol.95 (10), p.5569-5579

2012

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Development and Optimization of a Carbon Dioxide-Aided Cold Microfiltration Process for the Physical Removal of Microorganisms and Somatic Cells from Skim Milk

Journal of dairy science, 2008-10, Vol.91 (10), p.3744-3760

2008

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Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

Journal of dairy science, 2014-03, Vol.97 (3), p.1259-1269

2014

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The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage

Food control, 2020-06, Vol.112, p.107134, Article 107134

2020

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A physicochemical investigation of membrane fouling in cold microfiltration of skim milk

Journal of dairy science, 2014, Vol.97 (8), p.4759-4771

2014

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Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects

Journal of dairy science, 2017-03, Vol.100 (3), p.1664-1673

2017

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Effect of sublethal temperatures on pulsed light inactivation of bacteria

Innovative food science & emerging technologies, 2017-02, Vol.39, p.49-54

2017

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Nanoporous anodic alumina reduces Staphylococcus biofilm formation

Letters in applied microbiology, 2019-10, Vol.69 (4), p.246-251

2019

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Short communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheese

Journal of dairy science, 2017-02, Vol.100 (2), p.1004-1008

2017

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Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless-steel surfaces

Journal of food science, 2005-09, Vol.70 (7), p.m345-m351

2005

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Effect of Spectral Range in Surface Inactivation of Listeria innocua Using Broad-Spectrum Pulsed Light

Journal of food protection, 2007-04, Vol.70 (4), p.909-916

2007

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Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram

Journal of food science, 2002-10, Vol.67 (8), p.3026-3032

2002

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Inactivation Kinetics and Factors of Variability in the Pulsed Light Treatment of Listeria innocua Cells

Journal of food protection, 2007-11, Vol.70 (11), p.2518-2525

2007

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Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods

Comprehensive reviews in food science and food safety, 2003-10, Vol.2 (4), p.147-165

2003

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Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matri

Journal of food science, 2002-11, Vol.67 (9), p.3396-3401

2002

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Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating

Cereal chemistry, 2004, Vol.81 (1), p.100-107

2004

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Polymer–polymer interactions in dextran systems using thermal analysis

Carbohydrate polymers, 2005-11, Vol.62 (2), p.120-129

2005

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Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates

Cereal chemistry, 2003, Vol.80 (1), p.56-61

2003

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Heat stability of micellar casein concentrates as affected by temperature and pH

Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient

Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products

Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering

Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface

The effect of commercial sterilization regimens on micellar casein concentrates

Inactivation of Escherichia coli in milk and concentrated milk using pulsed-light treatment

Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature

Development and Optimization of a Carbon Dioxide-Aided Cold Microfiltration Process for the Physical Removal of Microorganisms and Somatic Cells from Skim Milk

Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties

The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage

A physicochemical investigation of membrane fouling in cold microfiltration of skim milk

Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects

Effect of sublethal temperatures on pulsed light inactivation of bacteria

Nanoporous anodic alumina reduces Staphylococcus biofilm formation

Short communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheese

Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless-steel surfaces

Effect of Spectral Range in Surface Inactivation of Listeria innocua Using Broad-Spectrum Pulsed Light

Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram

Inactivation Kinetics and Factors of Variability in the Pulsed Light Treatment of Listeria innocua Cells

Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods

Plasticizing and Antiplasticizing Effects of Water and Polyols on a Meat-Starch Extruded Matri

Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating

Polymer–polymer interactions in dextran systems using thermal analysis

Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates

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