Marshall Dunn

Pranata, J., Dunn, M., Drake, M., & Barbano, D. M. (2023). Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate. JOURNAL OF DAIRY SCIENCE, 106(12), 8331–8340. https://doi.org/10.3168/jds.2023-23595

Dunn, M., Barbano, D. M., & Drake, M. A. (2021). Viscosity changes and gel formation during storage of liquid micellar casein concentrates. JOURNAL OF DAIRY SCIENCE, 104(12), 12263–12273. https://doi.org/10.3168/jds.2021-20658