Nomenclature of proteins of cow's milk: fifth revision von Eigel, W. N, Butler, J. E, Ernstrom, C. A, Farrell, H. M., Jr, Harwalkar, V. R, Jenness, R, Whitney, R. McL

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Relation between proteolysis and astringent off-flavor in milk von Harwalkar, V.R, Cholette, H, McKellar, R.C, Emmons, D.B

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Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study von PHILLIPS, L.G., GERMAN, J.B., O'NEILL, T.E., FOEGEDING, E.A., HARWALKAR, V.R., KILARA, A., LEWIS, B.A., MANGINO, M.E., MORR, C.V., REGENSTEIN, J.M., SMITH, D.M., KINSELLA, J.E.

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Differential Scanning Calorimetric Study of Different Genetic Variants of β-Lactoglobulin von Imafidon, Gilbert Idolo, Ng-Kwai-Hang, K.F., Harwalkar, V.R., Ma, C.-Y.

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Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B von Boye, J. I, Ma, C.-Y, Ismail, A, Harwalkar, V. R, Kalab, M

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Kinetics of thermal denaturation of beta-lactoglobulin at pH 2.5 von Harwalkar, V.R

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Isolation of bitter and astringent fractions from Cheddar cheese von Harwalkar, V.R, Elliott, J.A

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Milk Gel Structure. I. Application of Scanning Electron Microscopy to Milk and Other Food Gels von Kalab, Mikoslav, Harwalkar, V.R.

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Introduction von Harwalkar, V.R., McMahon, D.J.

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Characterization of an astringent flavor fraction from Cheddar cheese von Harwalkar, V.R

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Isolation and Partial Characterization of an Astringent Fraction from Milk and Nonfat Dry Milk von Harwalkar, V.R.

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Age-thickening and gelation of sterilized evaporated milk [Storage related problem] von Harwalkar, V. R, Beckett, D. C, McKellar, R. C, Emmons, D. B, Doyle, G. E

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Influence of hydrogen ion concentration on extractability and flavor of bitter and astringent flavor components from Cheddar cheese and cultured milk von Harwalkar, V.R

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Introductory Remarks von Harwalkar, V.R.

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Symposium: effects of heat and chemical modification of milk proteins upon their physicochemical and functional properties von Harwalkar, V.R

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Introductory Remarks von Harwalkar, V.R.

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Relationships Between Protein Hydrophobicity and Thermal Functional Properties of Food Proteins von Voutsinas, L.P., Nakai, S., Harwalkar, V.R.

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Introduction von Harwalkar, V.R., Brown, R.J.

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Production of bitter flavor components by lactic cultures von Harwalkar, V.R, Seitz, E.W

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Kinetics of Thermal Denaturation of β-Lactoglobulin at pH 2.51 von Harwalkar, V.R.

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