Brandon G. Carter

Keefer, H. M., Sipple, L. R., Carter, B. G., Barbano, D. M., & Drake, M. A. (2022). Children's perceptions of fluid milk with varying levels of milkfat. JOURNAL OF DAIRY SCIENCE, 105(4), 3004–3018. https://doi.org/10.3168/jds.2021-20826

Whitt, D. M., Pranata, J., Carter, B. G., Barbano, D. M., & Drake, M. A. (2022). 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. https://doi.org/10.3168/jds.2021-21621

Li, N., Choi, I., Vuia-Riser, J., Carter, B., Drake, M. A., & Zhong, Q. (2022). Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage. JOURNAL OF DAIRY SCIENCE, 105(5), 3926–3938. https://doi.org/10.3168/jds.2021-21389

Carter, B., DiMarzo, L., Pranata, J., Barbano, D. M., & Drake, M. A. (2021). Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes. JOURNAL OF DAIRY SCIENCE, 104(7), 7534–7543. https://doi.org/10.3168/jds.2020-18698

Carter, B., DiMarzo, L., Pranata, J., Barbano, D. M., & Drake, M. A. (2021). Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes. JOURNAL OF DAIRY SCIENCE, 104(8), 8630–8643. https://doi.org/10.3168/jds.2020-18771

Carter, B. G., & Drake, M. A. (2021). Influence of oral movement, particle size, and zeta potential on astringency of whey protein. JOURNAL OF SENSORY STUDIES, 36(3). https://doi.org/10.1111/joss.12652

Carter, B. G., Cheng, N., Kapoor, R., Meletharayil, G. H., & Drake, M. A. (2021). [Review of Invited review: Microfiltration-derived casein and whey proteins from milk]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479. https://doi.org/10.3168/jds.2020-18811

Choi, I., Li, N., Vuia-Riser, J., Carter, B., Drake, M. A., & Zhong, Q. (2021). Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage. LWT-FOOD SCIENCE AND TECHNOLOGY, 147. https://doi.org/10.1016/j.lwt.2021.111656

Vogel, K. G., III, Carter, B. G., Cheng, N., Barbano, D. M., & Drake, M. A. (2021). Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor. JOURNAL OF DAIRY SCIENCE, 104(10), 10640–10653. https://doi.org/10.3168/jds.2021-20522

Carter, B. G., Foegeding, E. A., & Drake, M. A. (2020). [Review of Invited review: Astringency in whey protein beverages]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804. https://doi.org/10.3168/jds.2020-18303

Harwood, W. S., Carter, B. G., Cadwallader, D. C., & Drake, M. A. (2020). The role of heat treatment in light oxidation of fluid milk. JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256. https://doi.org/10.3168/jds.2020-18933

Jo, Y., Carter, B. G., Barbano, D. M., & Drake, M. A. (2019). Identification of the source of volatile sulfur compounds produced in milk during thermal processing. JOURNAL OF DAIRY SCIENCE, 102(10), 8658–8669. https://doi.org/10.3168/jds.2019-16607

Li, Y., Joyner, H. S., Carter, B. G., & Drake, M. A. (2018). 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. https://doi.org/10.3168/jds.2017-13568

Carter, B., Patel, H., Barbano, D. M., & Drake, M. A. (2018). 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. https://doi.org/10.3168/jds.2017-13780

Carter, B. G., Park, C. W., & Drake, M. A. (2017). 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. https://doi.org/10.3168/jds.2017-13095