John A Lucey
University of Wisconsin - Madison
Madison,
WI
USA
Papers:
246
Investigating the refrigerated performance shelf-life of high pressure treated, reduced sodium, low moisture part skim Mozzarella cheese
252
Impact of emulsifying salts on milk proteins and process cheese properties
260
Using Membrane Filtration Techniques to Fractionate Acid Whey into Value Added Ingredients
263
A relatively rapid method for the estimation of the amount of exopolysaccharide produced by lactic acid bacteria during milk fermentation
266
Production and Purification of Whey Protein Glycate Conjugated with Low Molecular Mass Dextrans
275
Impact of heat treatments on the functionalities of milk protein concentrate 80
996
Impacts of Different Types of Exopolysaccharides on the Physical and Rheological Properties of Yogurts