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Peggy M Tomasula

Showing results (1-10 of 27) with videos related to

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Journal of Agricultural and Food Chemistry|March 5, 2004
Development of a continuous process to make casein filmsMichael Kozempel, Peggy M Tomasula
Journal of Agricultural and Food Chemistry|May 8, 2012
Fractionation of whey protein isolate with supercritical carbon dioxide to produce enriched α-lactalbumin and β-lactoglobulin food ingredientsLaetitia M Bonnaillie, Peggy M Tomasula
Advances in Food and Nutrition Research|April 21, 2011
Mitigation of greenhouse gas emissions in the production of fluid milkPeggy M Tomasula, Darin W Nutter
JDS Communications|December 5, 2022
Encapsulation of <i>Lactobacillus rhamnosus</i> GG in edible electrospun mats from calcium and sodium caseinates with pullulan blendsSerife Akkurt, John Renye, Peggy M Tomasula
Journal of Agricultural and Food Chemistry|January 23, 2003
Drying kinetics of calcium caseinateMichael Kozempel, Andrew J McAloon, Peggy M Tomasula
Journal of Agricultural and Food Chemistry|January 23, 2003
Oxygen permeability of films made from CO2-precipitated casein and modified caseinPeggy M Tomasula, Winnie C Yee, Nicholas Parris
Foods (Basel, Switzerland)|February 25, 2017
Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane UltrafiltrationLaetitia M Bonnaillie, Phoebe Qi, Edward Wickham, et al.
Journal of Dairy Science|February 24, 2015
Effect of homogenization and pasteurization on the structure and stability of whey protein in milkPhoebe X Qi, Daxi Ren, Yingping Xiao, et al.
Molecules (Basel, Switzerland)|April 9, 2015
Two methods for increased specificity and sensitivity in loop-mediated isothermal amplificationDe-Guo Wang, Jeffrey D Brewster, Moushumi Paul, et al.
Journal of Dairy Science|February 13, 2025
Effect of pH adjustments on a novel micellar casein-based edible 3-dimensional printing formulationMichael J McAnulty, Benjamin M Plumier, Amanda L Miller, et al.
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|March 5, 2004
Development of a continuous process to make casein filmsMichael Kozempel, Peggy M Tomasula
Journal of Agricultural and Food Chemistry|May 8, 2012
Fractionation of whey protein isolate with supercritical carbon dioxide to produce enriched α-lactalbumin and β-lactoglobulin food ingredientsLaetitia M Bonnaillie, Peggy M Tomasula
Advances in Food and Nutrition Research|April 21, 2011
Mitigation of greenhouse gas emissions in the production of fluid milkPeggy M Tomasula, Darin W Nutter
JDS Communications|December 5, 2022
Encapsulation of <i>Lactobacillus rhamnosus</i> GG in edible electrospun mats from calcium and sodium caseinates with pullulan blendsSerife Akkurt, John Renye, Peggy M Tomasula
Journal of Agricultural and Food Chemistry|January 23, 2003
Drying kinetics of calcium caseinateMichael Kozempel, Andrew J McAloon, Peggy M Tomasula
Journal of Agricultural and Food Chemistry|January 23, 2003
Oxygen permeability of films made from CO2-precipitated casein and modified caseinPeggy M Tomasula, Winnie C Yee, Nicholas Parris
Foods (Basel, Switzerland)|February 25, 2017
Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane UltrafiltrationLaetitia M Bonnaillie, Phoebe Qi, Edward Wickham, et al.
Journal of Dairy Science|February 24, 2015
Effect of homogenization and pasteurization on the structure and stability of whey protein in milkPhoebe X Qi, Daxi Ren, Yingping Xiao, et al.
Molecules (Basel, Switzerland)|April 9, 2015
Two methods for increased specificity and sensitivity in loop-mediated isothermal amplificationDe-Guo Wang, Jeffrey D Brewster, Moushumi Paul, et al.
Journal of Dairy Science|February 13, 2025
Effect of pH adjustments on a novel micellar casein-based edible 3-dimensional printing formulationMichael J McAnulty, Benjamin M Plumier, Amanda L Miller, et al.
Pageof 3