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Journal of Dairy Science|May 23, 2012
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrateS Jervis, R Campbell, K L Wojciechowski, et al.Journal of Dairy Science|July 29, 2019
Identification of the source of volatile sulfur compounds produced in milk during thermal processingY Jo, B G Carter, D M Barbano, et al.Journal of Dairy Science|February 6, 2018
Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milkY Li, H S Joyner, B G Carter, et al.Journal of Dairy Science|October 4, 2020
The role of heat treatment in light oxidation of fluid milkW S Harwood, B G Carter, D C Cadwallader, et al.Journal of Dairy Science|September 19, 2009
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese textureN R Rogers, M A Drake, C R Daubert, et al.Journal of Dairy Science|June 22, 2007
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheeseM E Carunchia Whetstine, P J Luck, M A Drake, et al.Journal of Dairy Science|January 18, 2021
Invited review: Microfiltration-derived casein and whey proteins from milkB G Carter, N Cheng, R Kapoor, et al.Journal of Dairy Science|May 7, 2022
Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beveragesD M Whitt, J Pranata, B G Carter, et al.Journal of Dairy Science|July 26, 2021
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavorKenneth G Vogel, B G Carter, N Cheng, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
Rheological properties and characterization of polymerized whey protein isolatesB Vardhanabhuti, E A FoegedingPageof 23