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