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Journal of Dairy Science|April 2, 2015
Manufacture of modified milk protein concentrate utilizing injection of carbon dioxideChenchaiah Marella, P Salunke, A C Biswas, et al.Journal of Dairy Science|May 3, 2000
Effect of milk preacidification on low fat mozzarella cheese. I. Composition and yieldL E Metzger, D M Barbano, M A Rudan, et al.Journal of Dairy Science|September 2, 2022
Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Unmelted textureP Salunke, C Marella, J K Amamcharla, et al.Journal of Dairy Science|June 22, 2001
Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storageL E Metzger, D M Barbano, P S Kindstedt, et al.Journal of Dairy Science|November 15, 2020
Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersionsV Sunkesula, A Kommineni, G H Meletharayil, et al.Journal of Dairy Science|September 2, 2022
Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Melt and stretch propertiesP Salunke, C Marella, J K Amamcharla, et al.Journal of Dairy Science|September 25, 2019
Selective extraction of phospholipids from whey protein phospholipid concentrate using supercritical carbon dioxide and ethanol as a co-solventB Sprick, Z Linghu, J K Amamcharla, et al.Journal of Dairy Science|June 29, 2015
Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applicationsY Lu, D J McMahon, L E Metzger, et al.Journal of Dairy Science|January 15, 2018
Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gelsG H Meletharayil, H A Patel, L E Metzger, et al.The Journal of Nutrition|July 27, 1999
Conjugated linoleic acids alter milk fatty acid composition and inhibit milk fat secretion in dairy cowsP Y Chouinard, L Corneau, D M Barbano, et al.Pageof 5