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Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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Lloyd E Metzger

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Journal of Dairy Science|December 27, 2021

Production and storage stability of concentrated micellar caseinAhmed R A Hammam, Steven L Beckman, Lloyd E Metzger

Journal of Dairy Science|January 21, 2024

Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese foodKhalid A Alsaleem, Ahmed R A Hammam, Lloyd E Metzger

Comprehensive Reviews in Food Science and Food Safety|July 21, 2021

Progress in micellar casein concentrate: Production and applicationsAhmed R A Hammam, Sergio I Martínez-Monteagudo, Lloyd E Metzger

Foods (Basel, Switzerland)|January 11, 2022

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein ConcentrateAhmed R A Hammam, Rohit Kapoor, Prafulla Salunke, et al.

Membranes|September 26, 2021

Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein ConcentrateChenchaiah Marella, Venkateswarlu Sunkesula, Ahmed R A Hammam, et al.

Pageof 2

Search research articles

Showing results (11-20 of 15) with videos related to

Sort By:

Pageof 2

You have reached the last page of results.This site can display upto 15 results.

Journal of Dairy Science|December 27, 2021

Production and storage stability of concentrated micellar caseinAhmed R A Hammam, Steven L Beckman, Lloyd E Metzger

Journal of Dairy Science|January 21, 2024

Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese foodKhalid A Alsaleem, Ahmed R A Hammam, Lloyd E Metzger

Comprehensive Reviews in Food Science and Food Safety|July 21, 2021

Progress in micellar casein concentrate: Production and applicationsAhmed R A Hammam, Sergio I Martínez-Monteagudo, Lloyd E Metzger

Foods (Basel, Switzerland)|January 11, 2022

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein ConcentrateAhmed R A Hammam, Rohit Kapoor, Prafulla Salunke, et al.

Membranes|September 26, 2021

Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein ConcentrateChenchaiah Marella, Venkateswarlu Sunkesula, Ahmed R A Hammam, et al.

Pageof 2