individual publications
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academic article
- Heat stability of micellar casein concentrate (MCC) as affected by temperature and pH.. Journal of Dairy Science. 95:6339-6350. 2012
- Inactivation of Escherichia coli in milk and concentrated milk using Pulsed Light treatment.. Journal of Dairy Science. 95:5597-5603. 2012
- Steady Shear Rheological Properties of Micellar Casein Concentrates (MCC) Obtained by Membrane Filtration as a Function of Shear Rate, Concentration and Temperature.. Journal of Dairy Science. 95:5569-5579. 2012
- The effect of commercial sterilization regimens on micellar casein concentrates.. Journal of Dairy Science. 95:5510-5526. 2012
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conference paper
- Microbial inactivation in foods using Pulsed Light: Factors of influence and potential applications. Proceedings of the 2007 World Congress on Ozone and Ultraviolet Technologies. 2738-2754. 2007
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document part