J A Lucey

发表

ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels.

J. Lucey, J A Lucey, 2002, Journal of dairy science.

Major technological advances and trends in cheese.

J. Lucey, J A Lucey, M E Johnson, 2006, Journal of dairy science.

Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt.

J. Lucey, T. Ozcan, D. Horne, 2011, Journal of dairy science.

Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.

J. Lucey, Y. Peng, D. Horne, 2010, Journal of dairy science.

Glycolysis and related reactions during cheese manufacture and ripening.

P. Fox, J. Lucey, J A Lucey, 1990, Critical reviews in food science and nutrition.

Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone.

H. Singh, P. Munro, J. Lucey, 2000, The Journal of dairy research.

Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature.

J. Lucey, J A Lucey, W J Lee, 2004, Journal of dairy science.

Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.

J. Lucey, J A Lucey, M E Johnson, 2004, Journal of dairy science.

A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese.

J. Lucey, P. McSweeney, J. O’Mahony, 2006, Journal of dairy science.

Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin.

J. Lucey, J A Lucey, T. Wang, 2003, Journal of dairy science.