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

By J. Lucey. Journal of Dairy Science, 2002

625 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/aefb5fcc26c07631f692044a7c13136790e35f13

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. E. Feeney
2. Mark E. Johnson
3. D. Horne
4. Prabin Lamichhane
5. J. Sheehan
6. J. Lucey

Citations in the corpus

• Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003, methodology): “The reduction in firmness at low pH values (≤ 6) can be viewed as being caused by the solubilization of CCP crosslinks and the concomitant increase in electrostatic repulsion between the exposed phosphoserine residues (Lucey, 2002).”
• The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective (2021, background): “Lucey J A (2002) Formation and physical properties of milk protein gels.”