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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|September 22, 2010
Rheological properties and microstructure of Cheddar cheese made with different fat contentsN R Rogers, D J McMahon, C R Daubert, et al.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 23, 2013
Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentratesP J Luck, B Vardhanabhuti, Y H Yong, 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.Pageof 3