individual publications

• academic article

  • Effects of fat content on the sensory properties, color, melting and hardness of ice cream.  Journal of Dairy Science.  82:32-38. 1999
  • Effects of fat replacers on the sensory properties, color, melting, and hardness of ice cream.  Journal of Dairy Science.  82:2094-2100. 1999
  • Influence of protein standardization on the viscosity, color, and sensory properties of 2% and 3.3% fat milks.  Journal of Dairy Science.  81:884-894. 1998
  • Influence of protein standardization by ultrafiltration on the viscosity, color and sensory properties of skim and 1% milk.  Journal of Dairy Science.  80:3142-3151. 1997
  • The influence of fat on the sensory properties, viscosity, and color of lowfat milk.  Journal of Dairy Science.  78:1258-1266. 1995
  • The influence of nonfat dry milk on the sensory properties, viscosity and color of lowfat milks.  Journal of Dairy Science.  78:2113-2118. 1995
  • The effect of processing treatment and cheese making parameters on whey protein foaming properties.  Journal of Dairy Science.  76:2468-2477. 1993
  • Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study.  Journal of Food Science.  55. 1990

• conference paper

  • Control and Improvement of Whey Product Foaming Properties.  Proceedings of the 1992 Dairy Products Technical Conference. 73-76. 1992

• document part

  • Dispersion and stabilization of titanium dioxide in skim milk.  129. 1997
  • The sensory attributes of skim milk with added fat flavors.  130. 1997
  • Influence of protein standardization by ultrafiltration (UF) on the viscosity, color, and sensory properties of 2% and whole milk.  119. 1996
  • The sensory attributes of skim milk containing a casein and titanium dioxide blend to improve whiteness.  135. 1995
  • The sensory attributes of skim milk containing a casein and titanium dioxide blend to improve whiteness.  135. 1995
  • Effects of microfiltration on the foaming properties of commercial whey and whey protein concentrate powders.  191. 1994
  • The sensory attributes of skim milk containing a fat substitute.  51. 1994
  • The sensory attributes of skim milk containing a fat substitute.  51. 1994
  • Characterizing the sensory and rheological attributes needed for a fat substitute for fluid milk.  46. 1993
  • Characterizing the sensory and rheological attributes required of a fat substitute for fluid milk.  36. 1993
  • The sensory attributes of skim milk containing nonfat dry milk.  128. 1993
  • The sensory attributes of skim milk containing nonfat dry milk.  128. 1993
  • Improving the consistency of whey protein isolate foaming properties: foam depressant removal.  101. 1991