Thermal Inactivation of Foot-and-Mouth Disease Virus in Milk Using High-Temperature, Short-Time Pasteurization von Tomasula, P.M, Kozempel, M.F, Konstance, R.P, Gregg, D, Boettcher, S, Baxt, B, Rodriguez, L.L

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Incorporation of whey products in extruded corn, potato or rice snacks von Onwulata, C.I, Smith, P.W, Konstance, R.P, Holsinger, V.H

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Functionality of extrusion -- texturized whey proteins von Onwulata, C.I, Konstance, R.P, Cooke, P.H, Farrell, H.M. Jr

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The Survival of Foot-and-Mouth Disease Virus in Raw and Pasteurized Milk and Milk Products von Tomasula, P.M., Konstance, R.P.

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Physical properties of extruded products as affected by cheese whey von Onwulata, C.I, Konstance, R.P, Smith, P.W, Holsinger, V.H

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Properties of single- and double- encapsulated butteroil powders von Onwulata, C.I. (USDA, ARS, ERRC, Wyndomoor, PA.), Konstance, R.P, Holsinger, V.H

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Flow Properties Of Encapsulated Milkfat Powders as Affected by Flow Agent von ONWULATA, C.I., KONSTANCE, R.P., HOLSINGER, V.H.

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EXTRUDED CORN MEAL AND WHEY PROTEIN CONCENTRATE: EFFECT OF PARTICLE SIZE von ONWULATA, C.I., KONSTANCE, R.P.

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Extrusion of pectin/starch blends plasticized with glycerol von Fishman, M.L, Coffin, D.R, Konstance, R.P, Onwulata, C.I

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Axial compression properties of calcium caseinate gels von Konstance, R.P

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Extrusion of pectin and glycerol with various combinations of orange albedo and starch von Fishman, Marshall L., Coffin, David R., Onwulata, Charles I., Konstance, Richard P.

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Flow properties of spray-dried encapsulated butteroil von KONSTANCE, R.P., ONWULATA, C.I., HOLSINGER, V.H.

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Solubility and viscous properties of casein and caseinates von Konstance, R.P. (USDA, ARS, Philadelphia, PA), Strange, E.D

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Co-extrusion of Dietary Fiber and Milk Proteins in Expanded Corn Products von Onwulata, C.I., Konstance, R.P., Smith, P.W., Holsinger, V.H.

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Minimizing Variations in Functionality of Whey Protein Concentrates from Different Sources von Onwulata, C.I., Konstance, R.P., Tomasula, P.M.

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Instrumental texture parameters and solvation characteristics of mixed casein gels von Konstance, R.P. (USDA, ARS, Eastern Regional Research Center, Philadelphia, PA.), Holsinger, V.H, Thompson, M.P

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Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During Storage von Basch, J.J., Farrell, H.M., Walsh, R.A., Konstance, R.P., Kumosinski, T.F.

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Thermal Inactivation of Foot-and-Mouth Disease Virus in Milk Using High-Temperature, Short-Time Pasteurization1 von Tomasula, P.M., Kozempel, M.F., Konstance, R.P., Gregg, D., Boettcher, S., Baxt, B., Rodriguez, L.L.

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Viscous Properties oftable Microparticulated Dairy Proteins and Sucrose1 von Onwulata, C.I., Konstance, R.P., Tomasula, P.M.

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Explosion puffing of fruits and vegetables von Kozempel, M.F. (USDA, ARS, Eastern Regional Research Center, Philadelphia, PA), Sullivan, J.F, Craig, J.C. Jr, Konstance, R.P

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