Ey Jung Kang

Kang, E. J., Smith, T. J., & Drake, M. A. (2012). Alternative Bleaching Methods for Cheddar Cheese Whey. JOURNAL OF FOOD SCIENCE, 77(7), C818–C823. https://doi.org/10.1111/j.1750-3841.2012.02774.x

Campbell, R. E., Kang, E. J., Bastian, E., & Drake, M. A. (2012). The use of lactoperoxidase for the bleaching of fluid whey. JOURNAL OF DAIRY SCIENCE, 95(6), 2882–2890. https://doi.org/10.3168/jds.2011-5166

Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). Invited review: Annatto usage and bleaching in dairy foods. JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901. https://doi.org/10.3168/jds.2010-3190

Croissant, A. E., Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2009). The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 92(12), 5917–5927. https://doi.org/10.3168/jds.2009-2535