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Journal of Dairy Science|May 23, 2007
Effect of insoluble calcium concentration on rennet coagulation properties of milkJ Choi, D S Horne, J A LuceyJournal of Dairy Science|June 25, 2011
Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milkJ Choi, D S Horne, J A LuceyJournal of Dairy Science|April 24, 2010
Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentationY Peng, D S Horne, J A LuceyJournal of Dairy Science|March 10, 2015
Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gelsU Pachekrepapol, D S Horne, J A LuceyThe Journal of Dairy Research|November 6, 2001
Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosinC L Esteve, J A Lucey, E M PiresJournal of Dairy Science|November 10, 2021
Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperatureD J Wilbanks, S R Yazdi, J A LuceyCritical Reviews in Food Science and Nutrition|January 1, 1990
Glycolysis and related reactions during cheese manufacture and ripeningP F Fox, J A Lucey, T M CoganJournal of Dairy Science|February 1, 2025
The influence of the ionic environment on rheological properties of acidified micellar casein gelsD J Wilbanks, S R Yazdi, J A LuceyJournal of Dairy Science|September 26, 2003
Invited review: perspectives on the basis of the rheology and texture properties of cheeseJ A Lucey, M E Johnson, D S HorneJournal of Dairy Science|June 25, 2018
Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% proteinL S Rupp, M S Molitor, J A LuceyPageof 9