2020 review

Invited review: Astringency in whey protein beverages

[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804.

By: B. Carter, E. Foegeding & M. Drake

Source: Web Of Science
Added: July 13, 2020

2019 journal article

Identification of the source of volatile sulfur compounds produced in milk during thermal processing

JOURNAL OF DAIRY SCIENCE, 102(10), 8658–8669.

By: Y. Jo, B. Carter, D. Barbano & M. Drake

Source: Web Of Science
Added: October 7, 2019

2018 journal article

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Journal of Dairy Science, 101(4), 2941–2955.

By: Y. Li, H. Joyner, B. Carter & M. Drake

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

2018 journal article

The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates

Journal of Dairy Science, 101(5), 3900–3909.

By: B. Carter, H. Patel, D. Barbano & M. Drake

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

2017 journal article

Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion

Journal of Dairy Science, 100(11), 8754–8758.

By: B. Carter, C. Park & M. Drake

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