The influence of the ionic environment on rheological properties of acidified micellar casein gels by D.J. Wilbanks, S.R. Yazdi, J.A. Lucey

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Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheese by L.A. Jiménez-Maroto, S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, J.A. Lucey

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Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powders by J.M. Pronschinske, S. Govindasamy-Lucey, J.J. Jaeggi, R.A. Ibáñez, M.E. Johnson, J.A. Lucey

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Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk by Aakash Varsha Swaminathan, S⊘ren K. Lillevang, Selvarani Govindasamy-Lucey, John J. Jaeggi, Mark E. Johnson, J.A. Lucey

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