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Journal of Food Science|November 21, 2008
Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying saltsY Lu, N Shirashoji, J A LuceyJournal of Dairy Science|October 29, 2011
Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurtT Ozcan, D Horne, J A LuceyJournal of Dairy Science|June 17, 2009
Impact of preacidification of milk and fermentation time on the properties of yogurtY Peng, D S Horne, J A LuceyJournal of Dairy Science|July 20, 2015
Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milkJ Choi, D S Horne, J A LuceyJournal of Dairy Science|July 21, 2004
Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheeseA Hassan, M E Johnson, J A LuceyJournal of Dairy Science|November 29, 2008
Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gelsT Ozcan, J A Lucey, D S HorneJournal of Dairy Science|October 28, 2015
Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different agesY Lu, S Govindasamy-Lucey, J A LuceyJournal of Dairy Science|July 16, 2010
Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheeseN Shirashoji, J J Jaeggi, J A LuceyJournal of Dairy Science|December 17, 2005
Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheeseN Shirashoji, J J Jaeggi, J A LuceyJournal of Dairy Science|July 16, 2014
Interactions between acidified dispersions of milk proteins and dextran or dextran sulfateU Pachekrepapol, D S Horne, J A LuceyPageof 9