Invited review: Microfiltration-derived casein and whey proteins from milk
[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479.
By: B. Carter, N. Cheng, R. Kapoor*, G. Meletharayil * & M. Drake
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.
By: K. Vogel n, B. Carter, N. Cheng, D. Barbano * & M. Drake
2019 journal article
Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity
JOURNAL OF DAIRY SCIENCE, 102(3), 2022–2043.
By: N. Cheng, D. Barbano * & M. Drake
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages
JOURNAL OF DAIRY SCIENCE, 102(10), 8670–8690.
2018 journal article
Hunter versus CIE color measurement systems for analysis of milk-based beverages
Journal of Dairy Science, 101(6), 4891–4905.
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