Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

(2021) Inseob Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor

(2021) Kenneth G. Vogel et al.   JOURNAL OF DAIRY SCIENCE

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

(2020) M.T. Zhang et al.   JOURNAL OF DAIRY SCIENCE

Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment

(2020) Nan Li et al.   CARBOHYDRATE POLYMERS

Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating

(2019) Inseob Choi et al.   FOOD HYDROCOLLOIDS

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization

(2018) Y. Jo et al.   JOURNAL OF DAIRY SCIENCE

Hunter versus CIE color measurement systems for analysis of milk-based beverages

(2018) Ni Cheng et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

(2018) Clodagh M. Kelleher et al.   JOURNAL OF FOOD SCIENCE

DLS and zeta potential – What they are and what they are not?

(2016) Sourav Bhattacharjee   JOURNAL OF CONTROLLED RELEASE

Condensed milk storage and evaporation affect the flavor of nonfat dry milk 1

(2016) Curtis W. Park et al.   JOURNAL OF DAIRY SCIENCE

The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70% 1

(2016) Curtis W. Park et al.   JOURNAL OF DAIRY SCIENCE

The pH of beverages in the United States

(2016) Avanija Reddy et al.   JOURNAL OF THE AMERICAN DENTAL ASSOCIATION

Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety

(2015) Jennifer F. Bradbeer et al.   FOOD HYDROCOLLOIDS

Identifying Key Attributes for Protein Beverages

(2015) A.E. Oltman et al.   JOURNAL OF FOOD SCIENCE

Structure, rheological, textural and thermal properties of potato starch – Inulin gels

(2015) Magdalena Krystyjan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Viscosity Differences Between Thickened Beverages Suitable for Elderly Patients with Dysphagia

(2014) Noé Garin et al.   DYSPHAGIA

Influence of heating and acidification on the flavor of whey protein isolate

(2013) S.S. White et al.   JOURNAL OF DAIRY SCIENCE

Milk protein for improved metabolic health: a review of the evidence

(2013) Robin A McGregor et al.   Nutrition & Metabolism

Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink

(2010) H. Kiani et al.   FOOD HYDROCOLLOIDS

Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates1

(2010) J. Evans et al.   JOURNAL OF DAIRY SCIENCE

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

(2010) Felicidad Ronda et al.   JOURNAL OF FOOD ENGINEERING

Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems

(2010) Pablo D. Ribotta et al.   STARCH-STARKE

Stabilisation of acidified skimmed milk with HM pectin

(2009) Søren Jensen et al.   FOOD HYDROCOLLOIDS

Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering

(2009) C.M. Beliciu et al.   JOURNAL OF DAIRY SCIENCE

The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

(2009) B.J. Wright et al.   JOURNAL OF FOOD SCIENCE

Direct Observation of Colloidal Aggregation by Critical Casimir Forces

(2009) Daniel Bonn et al.   PHYSICAL REVIEW LETTERS

Characterisation of dairy emulsions by NMR and rheological techniques

(2008) Domenico Gabriele et al.   FOOD HYDROCOLLOIDS

Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

(2008) Baiqiao Du et al.   FOOD HYDROCOLLOIDS

The casein micelle: Historical aspects, current concepts and significance

(2008) P.F. Fox et al.   INTERNATIONAL DAIRY JOURNAL

Reversible Self-Association of a Concentrated Monoclonal Antibody Solution Mediated by Fab–Fab Interaction That Impacts Solution Viscosity

(2008) Sonoko Kanai et al.   JOURNAL OF PHARMACEUTICAL SCIENCES