Works (8)

2001 journal article

Incorporation of polymerized whey proteins into processed cheese analogs

Milchwissenschaft [Milk Science International], 56(11), 612–615.

By: S. Mleko & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2000 patent

Method of forming whey protein products

Washington, DC: U.S. Patent and Trademark Office.

By: E. Foegeding & S. Mleko

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Model whey protein polymer dessert

Milchwissenschaft [Milk Science International], 55(3), 149–151.

By: S. Mleko & W. Gustaw

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

PH induced aggregation and weak gel formation of whey protein polymers

Journal of Food Science, 65(1), 139–143.

By: S. Mleko & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Physical properties of rennet casein gels and processed cheese analogs containing whey proteins

Milchwissenschaft [Milk Science International], 55(9), 513–516.

By: S. Mleko & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2000 journal article

Studies on permeability and rheology of heat and sodium ions- induced whey protein gels

Journal of Food Science and Technology, 37(3), 307–310.

By: S. Mleko

Source: NC State University Libraries
Added: August 6, 2018

2000 patent

Whey protein products

Washington, DC: U.S. Patent and Trademark Office.

By: E. Foegeding & S. Mleko

Source: NC State University Libraries
Added: August 6, 2018

1999 journal article

Effect of protein concentration on whey protein gels obtained by a two-stage heating process

European Food Research and Technology, 209(6), 389–392.

By: S. Mleko

Source: NC State University Libraries
Added: August 6, 2018