Extrinsic attributes that drive consumer purchase of block mozzarella von Homwongpanich, K., Watson, M.E., Rovai, D., Eshpari, H., Drake, M.A.

Volltext

Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk von Eshpari, H., Tong, P.S., Corredig, M.

Volltext

Identification of bitter peptides in aged Cheddar cheese by crossflow filtration-based Fractionation, Peptidomics, statistical screening and sensory analysis von Kuhfeld, R.F., Eshpari, H., Kim, B.J., Kuhfeld, M.R., Atamer, Z., Dallas, D.C.

Volltext

Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration von Eshpari, H., Jimenez-Flores, R., Tong, P.S., Corredig, M.

Volltext

Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates von Eshpari, H., Jimenez-Flores, R., Tong, P.S., Corredig, M.

Volltext

Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate von Liaw, I.W, Eshpari, H, Tong, P.S, Drake, M.A

Volltext

The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein von Liaw, IW, Eshpari, H, Tong, PS, Drake, MA

Volltext