Financialization, Financial Literacy, and Social Education von Lucey, Thomas A

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Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese von Lucey, J.A., Johnson, M.E., Horne, D.S.

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Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature von Lee, W.J., Lucey, J.A.

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Formation and Physical Properties of Milk Protein Gels von Lucey, J.A.

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Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles von Kaliappan, S., Lucey, J.A.

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Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST... von Khanal, Som N., Lucey, John. A.

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Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents von Brighenti, M., Govindasamy-Lucey, S., Lim, K., Nelson, K., Lucey, J.A.

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Emergency surgery preoperative delays: realities, economic impacts and gains of a second emergency operating theatre von Lucey, Á, Beecher, S, McLaughlin, R

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Heat-stable whey protein isolate made using isoelectric precipitation and clarification von Subbiah Prabhakaran, G.Y., Molitor, M., Govindasamy-Lucey, S., Lucey, J.A.

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Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments von Riebel, B., Govindasamy-Lucey, S., Jaeggi, J.J., Lucey, J.A.

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Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles von Mizuno, R., Lucey, J.A.

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Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk von Choi, J., Horne, D.S., Lucey, J.A.

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Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese von Becher, M.A., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Prochaska, B.G., Lucey, J.A.

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Flutter of spring-mounted flexible plates in uniform flow von Howell, R.M., Lucey, A.D.

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Analysis of the nutritional priorities, practices and preferences of athletes and active individuals to inform new food product development in sports nutrition von Carey, C.C., Doyle, L., Lucey, A.

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Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content von Reale, E., Govindasamy-Lucey, S., Lu, Y., Johnson, M.E., Jaeggi, J.J., Molitor, M., Lucey, J.A.

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Properties of Milk Protein Gels Formed by Phosphates von Mizuno, R., Lucey, J.A.

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Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt von Peng, Y, Serra, M, Horne, D.S, Lucey, J.A

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Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages von Lu, Y., Govindasamy-Lucey, S., Lucey, J.A.

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The application of human reliability analysis to carpal tunnel decompression von Lucey, Á, Kennedy, S, Hussey, A, McInerney, N, Kelly, J L, Joyce, K M

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