2016 journal article

Flavor and stability of milk proteins

Journal of Dairy Science, 99(6), 4325–4346.

By: T. Smith, R. Campbell, Y. Jo & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2015 journal article

Decolorization of Cheddar cheese whey by activated carbon

Journal of Dairy Science, 98(5), 2982–2991.

By: Y. Zhang, R. Campbell, M. Drake & Q. Zhong

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate

Journal of Dairy Science, 97(3), 1225–1232.

By: R. Campbell, P. Gerard & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Enzymatic bleaching in commercial colored Cheddar whey retentates

International Dairy Journal, 38(2), 148–153.

By: R. Campbell & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography

Journal of Dairy Science, 97(3), 1313–1318.

By: R. Campbell, I. Boogers & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Cold enzymatic bleaching of fluid whey

Journal of Dairy Science, 96(12), 7404–7413.

By: R. Campbell & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate

Journal of Dairy Science, 96(3), 1387–1400.

By: R. Campbell, M. Adams, M. Drake & D. Barbano

Source: NC State University Libraries
Added: August 6, 2018

2013 review

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

[Review of ]. Journal of Dairy Science, 96(8), 4773–4783.

By: R. Campbell & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

Journal of Dairy Science, 95(6), 2848–2862.

By: S. Jervis, R. Campbell, K. Wojciechowski, E. Foegeding, M. Drake & D. Barbano

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

Journal of Dairy Science, 95(1), 36–49.

By: M. Listiyani, R. Campbell, R. Miracle, D. Barbano, P. Gerard & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

Journal of Food Science, 77(7), C798–804.

By: X. Li, R. Campbell, A. Fox, P. Gerard & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

The use of lactoperoxidase for the bleaching of fluid whey

Journal of Dairy Science, 95(6), 2882–2890.

By: R. Campbell, E. Kang, E. Bastian & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

Effects of starter culture and storage on the flavor of liquid whey

Journal of Food Science, 76(5), S354–361.

By: R. Campbell, R. Miracle, P. Gerard & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins

Journal of Dairy Science, 94(9), 4347–4359.

By: M. Listiyani, R. Campbell, R. Miracle, L. Dean & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

Journal of Dairy Science, 94(3), 1185–1193.

By: R. Campbell, R. Miracle & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Invited review: Annatto usage and bleaching in dairy foods

Journal of Dairy Science, 93(9), 3891–3901.

By: E. Kang, R. Campbell, E. Bastian & M. Drake

Source: NC State University Libraries
Added: August 6, 2018

2009 journal article

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

Journal of Dairy Science, 92(12), 5917–5927.

By: A. Croissant, E. Kang, R. Campbell, E. Bastian & M. Drake

Source: NC State University Libraries
Added: August 6, 2018