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Rheology of Dairy Foods that Gel, Stretch, and Fracture

Journal of dairy science, 2000-08, Vol.83 (8), p.1892-1898

Tunick, M. H

2000

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Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

Journal of dairy science, 2013-10, Vol.96 (10), p.6147-6160

2013

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Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco

Journal of dairy science, 2012-10, Vol.95 (10), p.5527-5535

2012

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The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

Journal of dairy science, 2018-08, Vol.101 (8), p.6990-7001

2018

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Mexican Queso Chihuahua: Functional properties of aging cheese

Journal of dairy science, 2011-09, Vol.94 (9), p.4292-4299

2011

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Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herds

Journal of dairy science, 2017-08, Vol.100 (8), p.6042-6052

2017

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Molten Globule Structures in Milk Proteins: Implications for Potential New Structure-Function Relationships

Journal of dairy science, 2002-03, Vol.85 (3), p.459-471

2002

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Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese

Journal of dairy science, 2005-06, Vol.88 (6), p.1966-1972

2005

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Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco

Journal of dairy science, 2014-03, Vol.97 (3), p.1281-1295

2014

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Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage

Journal of dairy science, 2017-07, Vol.100 (7), p.5153-5166

2017

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Fate of lysostaphin in milk from individual cows through pasteurization and cheesemaking

Journal of dairy science, 2009-02, Vol.92 (2), p.444-457

2009

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Torsion Gelometry of Cheese

Journal of dairy science, 2002-11, Vol.85 (11), p.2743-2749

2002

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Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation

Journal of food science, 2007-04, Vol.72 (3), p.E115-E120

2007

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Cold Shock and Its Effect on Ribosomes and Thermal Tolerance in Listeria monocytogenes

Applied and Environmental Microbiology, 2000-10, Vol.66 (10), p.4351-4355

2000

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Proteolysis and rheology of low fat and full fat mozzarella cheeses prepared from homogenized milk

Journal of dairy science, 1993-12, Vol.76 (12), p.3621-3628

1993

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Flow Behavior of Mixed-Protein Incipient Gels

International journal of food properties, 2014-07, Vol.17 (6), p.1283-1302

2014

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Dsc analysis of foodborne bacteria

Journal of thermal analysis and calorimetry, 2006, Vol.83 (1), p.23-26

2006

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Heat treatment adaptations in Clostridium perfringens vegetative cells

Journal of food protection, 2001-10, Vol.64 (10), p.1527-1534

2001

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Nutrient-based corn and soy products by twin-screw extrusion

Journal of food science, 1998-09, Vol.63 (5), p.864-868

1998

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Effects of homogenization and proteolysis on free oil in Mozzarella cheese

Journal of dairy science, 1994-09, Vol.77 (9), p.2487-2493

Tunick, M.H. (USDA, ARS, Eastern Regional Research Center, Philadelphia, PA.)

1994

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Cheddar and Cheshire cheese rheology

Journal of dairy science, 1990-07, Vol.73 (7), p.1671-1675

1990

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Effect of carbon dioxide under high pressure on the survival of cheese starter cultures

Journal of food protection, 2000-06, Vol.63 (6), p.758-762

2000

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0519 Characterization of queso fresco made with Na/K salt blends and stored for 12 wk

Journal of animal science, 2016-10, Vol.94 (suppl_5), p.249-249

2016

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Transmission Electron Microscopy of Mozzarella Cheeses Made from Microfluidized Milk

Journal of agricultural and food chemistry, 2002-01, Vol.50 (1), p.99-103

2002

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Rheology of reduced-fat mozzarella cheese

Advances in experimental medicine and biology, 1995, Vol.367, p.7

1995

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Rheology of Dairy Foods that Gel, Stretch, and Fracture

Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

Impact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco

The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk

Mexican Queso Chihuahua: Functional properties of aging cheese

Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herds

Molten Globule Structures in Milk Proteins: Implications for Potential New Structure-Function Relationships

Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese

Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco

Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage

Fate of lysostaphin in milk from individual cows through pasteurization and cheesemaking

Torsion Gelometry of Cheese

Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation

Cold Shock and Its Effect on Ribosomes and Thermal Tolerance in Listeria monocytogenes

Proteolysis and rheology of low fat and full fat mozzarella cheeses prepared from homogenized milk

Flow Behavior of Mixed-Protein Incipient Gels

Dsc analysis of foodborne bacteria

Heat treatment adaptations in Clostridium perfringens vegetative cells

Nutrient-based corn and soy products by twin-screw extrusion

Effects of homogenization and proteolysis on free oil in Mozzarella cheese

Cheddar and Cheshire cheese rheology

Effect of carbon dioxide under high pressure on the survival of cheese starter cultures

0519 Characterization of queso fresco made with Na/K salt blends and stored for 12 wk

Transmission Electron Microscopy of Mozzarella Cheeses Made from Microfluidized Milk

Rheology of reduced-fat mozzarella cheese

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