Stan Mleko

Mleko, S., & Foegeding, E. A. (2001). Incorporation of polymerized whey proteins into processed cheese analogs. Milchwissenschaft [Milk Science International], 56(11), 612–615.

Foegeding, E. A., & Mleko, S. W. (2000). Method of forming whey protein products. Washington, DC: U.S. Patent and Trademark Office.

Mleko, S., & Gustaw, W. (2000). Model whey protein polymer dessert. Milchwissenschaft [Milk Science International], 55(3), 149–151.

Mleko, S., & Foegeding, E. A. (2000). Physical properties of rennet casein gels and processed cheese analogs containing whey proteins. Milchwissenschaft [Milk Science International], 55(9), 513–516.

Mleko, S. (2000). Studies on permeability and rheology of heat and sodium ions- induced whey protein gels. Journal of Food Science and Technology, 37(3), 307–310.

Foegeding, E. A., & Mleko, S. W. (2000). Whey protein products. Washington, DC: U.S. Patent and Trademark Office.

Mleko, S., & Foegeding, E. A. (2000). pH induced aggregation and weak gel formation of whey protein polymers. JOURNAL OF FOOD SCIENCE, 65(1), 139–143. https://doi.org/10.1111/j.1365-2621.2000.tb15969.x

Mleko, S. (1999). Effect of protein concentration on whey protein gels obtained by a two-stage heating process. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 209(6), 389–392. https://doi.org/10.1007/s002170050514