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Journal of Food Science|May 25, 2010
Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurtY Peng, M Serra, D S Horne, et al.Journal of Dairy Science|August 19, 2005
Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheeseJ A O'Mahony, J A Lucey, P L H McSweeneyJournal of Dairy Science|July 18, 2016
Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheeseN Shirashoji, H Aoyagi, J J Jaeggi, et al.Journal of Dairy Science|March 2, 2006
A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheeseJ A O'Mahony, P L H McSweeney, J A LuceyJournal of Agricultural and Food Chemistry|May 23, 2000
Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatographyJ A Lucey, M Srinivasan, H Singh, et al.The Journal of Dairy Research|October 19, 2000
Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactoneJ A Lucey, M Tamehana, H Singh, et al.Journal of Dairy Science|March 21, 2017
Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strainsU Pachekrepapol, J A Lucey, Y Gong, et al.Journal of Dairy Science|September 14, 2023
Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatmentsB Riebel, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|March 21, 2007
Effect of trisodium citrate on rheological and physical properties and microstructure of yogurtT Ozcan-Yilsay, W-J Lee, D Horne, et al.Meat Science|November 9, 2011
Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkeyL M Sammel, J R Claus, M L Greaser, et al.Pageof 25