Prevention of low-temperature gelation in milk protein concentrates by calcium-binding salts von Goulder, D.M., Harte, F.M.

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Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound von Corzo-Martínez, M., Soria, A.C., Villamiel, M., Olano, A., Harte, F.M., Moreno, F.J.

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Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unit von Lewis, G., Bodinger, L.R., Harte, F.M.

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Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk von Tran, M., Roberts, R., Felix, T.L., Harte, F.M.

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Manufacture of Acid Gels from Skim Milk Using High-Pressure Homogenization von Hernández, A., Harte, F.M.

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Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk von Hernández, A., Harte, F.M.

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Characterization of high pressure jet–induced fat-protein complexation von Lewis, G., Coupland, J.N., Harte, F.M.

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The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration von Culler, M.D., Saricay, Y., Harte, F.M.

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Aqueous Extracts of Yerba Mate (Ilex paraguariensis) as a Natural Antimicrobial against Escherichia coli O157:H7 in a Microbiological Medium and pH 6.0 Apple Juice von BURRIS, Kellie P, DAVIDSON, P. M, NEAL STEWART, C, ZIVANOVIC, S, HARTE, F. M

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Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix von Voronin, G.L., Ning, G., Coupland, J.N., Roberts, R., Harte, F.M.

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The binding of orally dosed hydrophobic active pharmaceutical ingredients to casein micelles in milk von Cheema, M., Hristov, A.N., Harte, F.M.

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Critical phosphate salt concentrations leading to altered micellar casein structures and functional intermediates von Saricay, Y., Hettiarachchi, C.A., Culler, M.D., Harte, F.M.

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The effect of high-pressure jet processing on cocoa stability in chocolate milk von Tran, M., Voronin, G. Lewis, Roberts, R.F., Coupland, J.N., Ziegler, G.R., Harte, F.M.

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The association of lipophilic phospholipids with native bovine casein micelles in skim milk: Effect of lactation stage and casein micelle size von Cheema, M., Smith, P.B., Patterson, A.D., Hristov, A., Harte, F.M.

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The association of low-molecular-weight hydrophobic compounds with native casein micelles in bovine milk von Cheema, M., Mohan, M.S., Campagna, S.R., Jurat-Fuentes, J.L., Harte, F.M.

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Solubilized Micellar Calcium Induced Low Methoxyl-Pectin Aggregation During Milk Acidification von Harte, F.M., Montes, C., Adams, M., San Martin-Gonzalez, M.F.

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Effect of a low temperature step during fermentation on the physico-chemical properties of fat-free yogurt von Trejo, R., Corzo-Martínez, M., Wilkinson, S., Higginbotham, K., Harte, F.M.

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The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration von Culler, M, Saricay, Y, Harte, F M

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0539 The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration von Culler, M., Saricay, Y., Harte, F. M.

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Substrate analogues incorporating β‐amino acids: potential application for peptidase inhibition von Lew, Rebecca A., Boulos, Elie, Stewart, Karen M., Perlmutter, Patrick, Harte, Michael F., Bond, Silas, Reeve, Shane B., Norman, M. Ursula, Lew, Michael J., Aguilar, Marie-Isabel, Smith, A. Ian

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