Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

John A Lucey

Showing results (1-10 of 17) with videos related to

Pageof 2
Sort By:
Nutrition Today|June 25, 2016
Raw Milk Consumption: Risks and BenefitsJohn A Lucey
Journal of Dairy Science|June 19, 2017
Letter to the Editor: Hydrophobic interactions in the caseins: Challenging their dismissal by Holt et al. (2013)David Horne, John A Lucey
Journal of Dairy Science|July 17, 2017
Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255ySom N Khanal, John A Lucey
Journal of Dairy Science|March 5, 2018
Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143Som N Khanal, John A Lucey
Journal of Agricultural and Food Chemistry|July 30, 2008
Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutionsDan Zhu, Srinivasan Damodaran, John A Lucey
Journal of Agricultural and Food Chemistry|February 12, 2010
Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solutionDan Zhu, Srinivasan Damodaran, John A Lucey
Journal of Dairy Science|August 3, 2015
Yogurt made from milk heated at different pH valuesTulay Ozcan, David S Horne, John A Lucey
Journal of Dairy Science|November 21, 2017
A 100-Year Review: Progress on the chemistry of milk and its componentsJohn A Lucey, Don Otter, David S Horne
Journal of Dairy Science|December 2, 2019
Influence of whey protein hydrolysis in combination with dextran glycation on immunoglobulin E binding capacity with blood sera obtained from patients with a cow milk protein allergyLei Xu, Yuansheng Gong, James E Gern, et al.
Journal of Dairy Science|September 11, 2017
Properties of acid gels made from sodium caseinate-maltodextrin conjugates prepared by a wet heating methodShuwen Zhang, Yuansheng Gong, Som Khanal, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Nutrition Today|June 25, 2016
Raw Milk Consumption: Risks and BenefitsJohn A Lucey
Journal of Dairy Science|June 19, 2017
Letter to the Editor: Hydrophobic interactions in the caseins: Challenging their dismissal by Holt et al. (2013)David Horne, John A Lucey
Journal of Dairy Science|July 17, 2017
Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255ySom N Khanal, John A Lucey
Journal of Dairy Science|March 5, 2018
Effect of fermentation temperature on the properties of exopolysaccharides and the acid gelation behavior for milk fermented by Streptococcus thermophilus strains DGCC7785 and St-143Som N Khanal, John A Lucey
Journal of Agricultural and Food Chemistry|July 30, 2008
Formation of whey protein isolate (WPI)-dextran conjugates in aqueous solutionsDan Zhu, Srinivasan Damodaran, John A Lucey
Journal of Agricultural and Food Chemistry|February 12, 2010
Physicochemical and emulsifying properties of whey protein isolate (WPI)-dextran conjugates produced in aqueous solutionDan Zhu, Srinivasan Damodaran, John A Lucey
Journal of Dairy Science|August 3, 2015
Yogurt made from milk heated at different pH valuesTulay Ozcan, David S Horne, John A Lucey
Journal of Dairy Science|November 21, 2017
A 100-Year Review: Progress on the chemistry of milk and its componentsJohn A Lucey, Don Otter, David S Horne
Journal of Dairy Science|December 2, 2019
Influence of whey protein hydrolysis in combination with dextran glycation on immunoglobulin E binding capacity with blood sera obtained from patients with a cow milk protein allergyLei Xu, Yuansheng Gong, James E Gern, et al.
Journal of Dairy Science|September 11, 2017
Properties of acid gels made from sodium caseinate-maltodextrin conjugates prepared by a wet heating methodShuwen Zhang, Yuansheng Gong, Som Khanal, et al.
Pageof 2