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Journal of Dairy Science|December 22, 2007
Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese basesC A Brickley, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|December 23, 2019
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniquesR A Ibáñez, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|November 19, 2013
Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|August 23, 2011
Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micellesS Kaliappan, J A LuceyJournal of Dairy Science|September 21, 2007
Properties of milk protein gels formed by phosphatesR Mizuno, J A LuceyJournal of Dairy Science|November 5, 2003
Use of multi-angle laser light scattering and size-exclusion chromatography to characterize the molecular weight and types of aggregates present in commercial whey protein productsT Wang, J A LuceyJournal of Dairy Science|June 28, 2002
Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gelsM Srinivasan, J A LuceyJournal of Dairy Science|September 16, 2005
Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheeseR Mizuno, J A LuceyJournal of Dairy Science|August 19, 2005
Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micellesR Mizuno, J A LuceyJournal of Dairy Science|July 25, 2016
Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, M Molitor, et al.Pageof 25