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Journal Abstract Search

312 related items for PubMed ID: 21338784

  • 1. The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
    Campbell RE, Miracle RE, Drake MA.
    J Dairy Sci; 2011 Mar; 94(3):1185-93. PubMed ID: 21338784
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  • 5. Short communication: norbixin and bixin partitioning in Cheddar cheese and whey.
    Smith TJ, Li XE, Drake MA.
    J Dairy Sci; 2014 Mar; 97(6):3321-7. PubMed ID: 24704237
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  • 7. Alternative bleaching methods for Cheddar cheese whey.
    Kang EJ, Smith TJ, Drake MA.
    J Food Sci; 2012 Jul; 77(7):C818-23. PubMed ID: 22757703
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  • 8. Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
    Li XE, Campbell RE, Fox AJ, Gerard PD, Drake M.
    J Food Sci; 2012 Jul; 77(7):C798-804. PubMed ID: 22757701
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  • 9. The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.
    Qiu Y, Smith TJ, Foegeding EA, Drake MA.
    J Dairy Sci; 2015 Sep; 98(9):5862-73. PubMed ID: 26188582
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  • 10. Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
    Jervis S, Campbell R, Wojciechowski KL, Foegeding EA, Drake MA, Barbano DM.
    J Dairy Sci; 2012 Jun; 95(6):2848-62. PubMed ID: 22612922
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  • 11. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
    Evans J, Zulewska J, Newbold M, Drake MA, Barbano DM.
    J Dairy Sci; 2009 Oct; 92(10):4773-91. PubMed ID: 19762792
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  • 12. The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
    Park CW, Bastian E, Farkas B, Drake M.
    J Food Sci; 2014 Jan; 79(1):C19-24. PubMed ID: 24329978
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  • 13. Effects of starter culture and storage on the flavor of liquid whey.
    Campbell RE, Miracle RE, Gerard PD, Drake MA.
    J Food Sci; 2011 Jan; 76(5):S354-61. PubMed ID: 22417452
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  • 14. Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
    Listiyani MA, Campbell RE, Miracle RE, Dean LO, Drake MA.
    J Dairy Sci; 2011 Sep; 94(9):4347-59. PubMed ID: 21854907
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  • 15. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
    Smith S, Smith TJ, Drake MA.
    J Dairy Sci; 2016 May; 99(5):3434-3444. PubMed ID: 26947298
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  • 16. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.
    Smith TJ, Foegeding EA, Drake M.
    J Food Sci; 2015 Oct; 80(10):C2153-60. PubMed ID: 26317318
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  • 17. The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
    Jervis SM, Drake M.
    J Food Sci; 2013 Feb; 78(2):R129-37. PubMed ID: 23330802
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  • 18. Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
    Campbell RE, Adams MC, Drake M, Barbano DM.
    J Dairy Sci; 2013 Mar; 96(3):1387-400. PubMed ID: 23295111
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  • 19. Short communication: The effect of liquid storage on the flavor of whey protein concentrate.
    Park CW, Parker M, Drake M.
    J Dairy Sci; 2016 Jun; 99(6):4303-4308. PubMed ID: 27085401
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  • 20. The use of lactoperoxidase for the bleaching of fluid whey.
    Campbell RE, Kang EJ, Bastian E, Drake MA.
    J Dairy Sci; 2012 Jun; 95(6):2882-90. PubMed ID: 22612925
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