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Journal of Dairy Science|June 22, 2001
Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whitenessL E Metzger, D M Barbano, P S KindstedtJournal of Dairy Science|January 16, 2022
An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheeseS G Sutariya, L E Metzger, G H MeletharayilJournal of Dairy Science|August 29, 2016
Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurtsG H Meletharayil, L E Metzger, Hasmukh A PatelJournal of Dairy Science|June 15, 2006
Effect of formulation and manufacturing parameters on process cheese food functionality--I. Trisodium citrateS K Garimella Purna, A Pollard, L E MetzgerJournal of Dairy Science|June 8, 2020
Adapting blood glucose meter biosensors for the measurement of lactose in dairy ingredientsC Wagner, J K Amamcharla, A Rao, et al.Journal of Dairy Science|September 3, 2018
Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical propertiesK Pandalaneni, J K Amamcharla, C Marella, et al.Journal of Dairy Science|March 21, 2007
Effect of natural cheese characteristics on process cheese propertiesR Kapoor, L E Metzger, A C Biswas, et al.Journal of Dairy Science|January 18, 2005
Utilization of front-face fluorescence spectroscopy for analysis of process cheese functionalityS K Garimella Purna, L A Prow, L E MetzgerJournal of Dairy Science|May 30, 2016
Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition barsJ C Banach, S Clark, L E Metzger, et al.Journal of Dairy Science|November 13, 2018
Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stabilityK Pandalaneni, K Bhanduriya, J K Amamcharla, et al.Pageof 5