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1. Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses
2. Functional Characteristics and Nontraditional Applications of Milk Lipid Components in Food & Nonfood Systems
3. Interaction of Sucrose Esters with Skim Milk Proteins as Characterized by Affinity Chromatography
4. Stability of Milk Fat Emulsions --- Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids
5. Chemical changes turn milk protein into a listeria killer
6. Opioid peptides encrypted in intact milk protein sequences