John A. Lucey

发表

Preface to the ‘2012 International Dairy Federation international symposium on cheese ripening and technology’ special issue

John A. Lucey, 2013 .

Milk protein gels

John A. Lucey, J. Lucey, 2020, Milk Proteins.

A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone

Harjinder Singh, John A. Lucey, Harjinder Singh, 1998 .

RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET‐STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE

John A. Lucey, J. Lucey, Won-Jae Lee, 2003 .

Rheological properties of rennet-induced gels during the coagulation and cutting process : Impact of processing conditions

John A. Lucey, J. Lucey, Ritu Mishra, 2005 .

Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

Harjinder Singh, John A. Lucey, Harjinder Singh, 1999 .

Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk

Harjinder Singh, Cheng Tet Teo, John A. Lucey, 1997, Journal of Dairy Research.

The relationship between rheological parameters and whey separation in milk gels

John A. Lucey, J. Lucey, 2001 .

Formation and physical properties of acid milk gels: a review

Harjinder Singh, John A. Lucey, Harjinder Singh, 1997 .

WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO‐δ‐LACTONE: EFFECTS OF HEAT TREATMENT AND GELATION TEMPERATURE

Harjinder Singh, John A. Lucey, Harjinder Singh, 1998 .