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Journal of Dairy Science|October 4, 2008
Manufacture of acid gels from skim milk using high-pressure homogenizationA Hernández, F M HarteJournal of Dairy Science|October 21, 2009
Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milkA Hernández, F M HarteJournal of Dairy Science|October 3, 2021
Prevention of low-temperature gelation in milk protein concentrates by calcium-binding saltsD M Goulder, F M HarteJournal of Dairy Science|September 18, 2017
The binding of orally dosed hydrophobic active pharmaceutical ingredients to casein micelles in milkM Cheema, A N Hristov, F M HarteJournal of Dairy Science|April 25, 2017
The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentrationM D Culler, Y Saricay, F M HarteJournal of Dairy Science|August 5, 2022
Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unitG Lewis, L R Bodinger, F M HarteJournal of Dairy Science|December 27, 2021
Characterization of high pressure jet-induced fat-protein complexationG Lewis, J N Coupland, F M HarteJournal of Dairy Science|February 26, 2018
Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milkM Tran, R Roberts, T L Felix, et al.Journal of Dairy Science|June 11, 2019
Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediatesY Saricay, C A Hettiarachchi, M D Culler, et al.Journal of Dairy Science|May 23, 2007
Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidificationF M Harte, C Montes, M Adams, et al.Pageof 2