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Journal of Dairy Science|March 27, 2002
ADSA Foundation Scholar Award. Formation and physical properties of milk protein gelsJ A LuceyJournal of Dairy Science|August 23, 2011
Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micellesS Kaliappan, J A LuceyJournal of Dairy Science|September 21, 2007
Properties of milk protein gels formed by phosphatesR Mizuno, J A LuceyJournal of Dairy Science|November 5, 2003
Use of multi-angle laser light scattering and size-exclusion chromatography to characterize the molecular weight and types of aggregates present in commercial whey protein productsT Wang, J A LuceyJournal of Dairy Science|June 28, 2002
Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gelsM Srinivasan, J A LuceyJournal of Dairy Science|September 16, 2005
Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheeseR Mizuno, J A LuceyJournal of Dairy Science|August 19, 2005
Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micellesR Mizuno, J A LuceyJournal of Dairy Science|September 21, 2004
Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperatureW J Lee, J A LuceyJournal of Dairy Science|June 15, 2006
Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurtsW-J Lee, J A LuceyJournal of Dairy Science|March 16, 2006
Major technological advances and trends in cheeseM E Johnson, J A LuceyPageof 9