Brandon G. Carter

Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes

JOURNAL OF DAIRY SCIENCE.

Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes

JOURNAL OF DAIRY SCIENCE.

Influence of oral movement, particle size, and zeta potential on astringency of whey protein

JOURNAL OF SENSORY STUDIES.

Invited review: Microfiltration-derived casein and whey proteins from milk

[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479.

Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

LWT-FOOD SCIENCE AND TECHNOLOGY.

Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor

JOURNAL OF DAIRY SCIENCE.

Invited review: Astringency in whey protein beverages

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

The role of heat treatment in light oxidation of fluid milk

JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256.

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

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

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.

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.

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.