Stan Mleko

Incorporation of polymerized whey proteins into processed cheese analogs

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

Method of forming whey protein products

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

Model whey protein polymer dessert

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

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

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

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

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

Whey protein products

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

pH induced aggregation and weak gel formation of whey protein polymers

JOURNAL OF FOOD SCIENCE, 65(1), 139–143.

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 209(6), 389–392.