individual publications

• academic article

  • Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate..  Journal of Dairy Science.  95:2848-2862. 2012
  • Comparison of Composition, Sensory and Volatile Components of 34% Whey Protein and Milk Serum Protein Concentrates..  Journal of Dairy Science.  92:4773-4791. 2009
  • Characterization of Flavor and Texture Development within 291 kg Blocks of Cheddar Cheese.  Journal of Dairy Science.  90:3091-3109. 2007
  • Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process..  Journal of Dairy Science.  89:505-517. 2006

• document part

  • Impact of bleaching on flavor and functional properties of 80% serum protein concentrate..  171. 2012
  • Comparison of the flavor chemistry and sensory properties of whey proteins isolated from milk and whey.  164. 2009
  • Comparison of composition, sensory and volatile components of 80% whey protein and serum protein concentrates.  220. 2009
  • Comparison of functional properties of whey proteins isolated from milk or whey.  163. 2009
  • Comparison of sensory and functional properties of 34% serum (SPC) and 34% whey protein concentrates (WPC)..  407. 2008
  • Thirty-four percent whey (WPC) and serum protein (SPC) concentrate and 65% serum protein (SP) reduced micellar casein: production and composition..  407. 2008