Brandon G. Carter
Works (15)
2022 journal article
Children's perceptions of fluid milk with varying levels of milkfat
JOURNAL OF DAIRY SCIENCE, 105(4), 3004–3018.
author keywords: milk; milkfat; child liking
www.journalofdairyscience.org (publisher PDF)
Source: Web Of Science
Added: July 18, 2022
2022 journal article
Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages
JOURNAL OF DAIRY SCIENCE, 105(7), 5700–5713.
author keywords: sulfur/eggy flavor; micellar casein concentrate; milk-derived whey protein
Source: Web Of Science
Added: November 21, 2022
2022 journal article
Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage
JOURNAL OF DAIRY SCIENCE, 105(5), 3926–3938.
author keywords: acidic dairy beverage; storage stability; sensory; physical property
Source: Web Of Science
Added: October 31, 2022
2021 journal article
Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes
JOURNAL OF DAIRY SCIENCE, 104(7), 7534–7543.
author keywords: ceramic microfiltration; serum protein; sweet whey
Source: Web Of Science
Added: July 12, 2021
2021 journal article
Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes
JOURNAL OF DAIRY SCIENCE, 104(8), 8630–8643.
author keywords: polymeric microfiltration; whey protein; sweet whey
Source: Web Of Science
Added: July 26, 2021
2021 journal article
Influence of oral movement, particle size, and zeta potential on astringency of whey protein
JOURNAL OF SENSORY STUDIES, 36(3).
Source: Web Of Science
Added: March 22, 2021
2021 review
Invited review: Microfiltration-derived casein and whey proteins from milk
[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479.
author keywords: milk protein; whey protein; casein; micellar casein
Source: Web Of Science
Added: April 12, 2021
2021 journal article
Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage
LWT-FOOD SCIENCE AND TECHNOLOGY, 147.
author keywords: Nonfat dry milk; Physical properties; Protein beverage; Sensory analysis; Sodium hexametaphosphate
Source: Web Of Science
Added: June 28, 2021
2021 journal article
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor
JOURNAL OF DAIRY SCIENCE, 104(10), 10640–10653.
author keywords: protein beverage; flavor; micellar casein; milk protein
Source: Web Of Science
Added: January 10, 2022
2020 review
Invited review: Astringency in whey protein beverages
[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804.
Source: Web Of Science
Added: July 13, 2020
2020 journal article
The role of heat treatment in light oxidation of fluid milk
JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256.
author keywords: milk; oxidation; pasteurization; threshold
Source: Web Of Science
Added: January 4, 2021
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.
author keywords: skim milk; volatile sulfur compound; ultrapasteurization
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.
author keywords: milk; sensory; rheology; tribology; pasteurization
Source: Web Of Science
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.
author keywords: dairy protein; spray drying; flavor; functionality
Source: Web Of Science
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.
author keywords: norbixin; annatto; whey; high performance liquid chromatography
Source: Web Of Science
Added: August 6, 2018
