Formation and Physical Properties of Yogurt
2010 · Asian-Australasian Journal of Animal Sciences · 607 citations
https://doi.org/10.5713/ajas.2010.r.05
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J.A. Lucey
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J.A. Lucey is an academic researcher from University of Wisconsin System. The author has contributed to research in topics: Proteins in Food Systems & Probiotics and Fermented Foods & Microencapsulation and Drying Processes. The author has an h-index of 63, co-authored 188 publications.
ORCID: 0000-0002-8838-5130Papers by this author
worksFormation and physical properties of acid milk gels: a review
1997 · Food Research International · 561 citations
https://doi.org/10.1016/s0963-9969(98)00015-5
Importance of Calcium and Phosphate in Cheese Manufacture: A Review
1993 · Journal of Dairy Science · 451 citations
https://doi.org/10.3168/jds.s0022-0302(93)77504-9
Cultured dairy products: an overview of their gelation and texture properties
2004 · International Journal of Dairy Technology · 293 citations
https://doi.org/10.1111/j.1471-0307.2004.00142.x
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