Partial Calcium Depletion During Membrane Filtration Affects Gelation of Reconstituted Milk Protein Concentrates, H. Eshpari, R. Jiménez-Flores, P. S. Tong, M. Corredig
Dairy Science

Whey Protein Edible Film Structures Determined by Atomic Force Microscope, L.E. Lent, L. S. Vanasupa, P. S. Tong
Linda Vanasupa

Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder, X. Y. Mao, P. S. Tong, S. Gualco, S. Vink
Dairy Science

The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate, I. W. Liaw, H. Eshpari, P. S. Tong, M. A. Drake
Dairy Science

Determination of the Sensory Attributes of Dried Milk Powders and Dairy Ingredients, M. A. Drake, Y. Karagul-Yuceer, K. R. Cadwallader, G. V. Civille, P. S. Tong
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese, S. A. Madkor, P. S. Tong, M. El Soda
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli, M. El-Soda, S. A. Madkor, P. S. Tong
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli, S. A. Madkor, M. El-Soda, P. S. Tong
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening: 1. Enzymatic activities and autolytic properties of freeze-shocked adjuncts in buffer system, M. El-Soda, S. A. Madkor, P. S. Tong
Dairy Science

Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems, M. El-Soda, S. A. Madkor, P. S. Tong
Dairy Science

Whey Protein Edible Film Structures Determined by Atomic Force Microscope, L.E. Lent, L. S. Vanasupa, P. S. Tong
Dairy Science