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Journal of Dairy Science|May 26, 2020
Invited review: Astringency in whey protein beveragesB G Carter, E A Foegeding, M A DrakeJournal of Dairy Science|March 21, 2007
Invited review: Sensory and mechanical properties of cheese textureE A Foegeding, M A DrakeJournal of Food Science|February 25, 2016
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey SourcesT J Smith, E A Foegeding, M A DrakeJournal of Dairy Science|June 11, 2018
Invited review: The effects of processing parameters on the flavor of whey protein ingredientsB G Carter, M A DrakeJournal of Dairy Science|July 20, 2015
The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrateY Qiu, T J Smith, E A Foegeding, et al.Journal of Dairy Science|June 21, 2008
Factors regulating astringency of whey protein beveragesJ W Beecher, M A Drake, P J Luck, et al.Journal of Dairy Science|April 24, 2010
Roles of charge interactions on astringency of whey proteins at low pHB Vardhanabhuti, M A Kelly, P J Luck, et al.Journal of Dairy Science|November 5, 2003
Relationships among rheological and sensorial properties of young cheesesJ A Brown, E A Foegeding, C R Daubert, et al.Journal of Dairy Science|April 24, 2010
Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pHM Kelly, B Vardhanabhuti, P Luck, et al.Journal of Dairy Science|August 28, 2017
Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billionB G Carter, C W Park, M A DrakePageof 23