Ni Cheng

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

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

Cheng, N., Barbano, D. M., & Drake, M. A. (2019). 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. https://doi.org/10.3168/jds.2018-15739

Cheng, N., Barbano, D. M., & Drake, M. A. (2019). Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages. JOURNAL OF DAIRY SCIENCE, 102(10), 8670–8690. https://doi.org/10.3168/jds.2018-16179

Cheng, N., Barbano, D. M., & Drake, M. A. (2018). Hunter versus CIE color measurement systems for analysis of milk-based beverages. JOURNAL OF DAIRY SCIENCE, 101(6), 4891–4905. https://doi.org/10.3168/jds.2017-14197