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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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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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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Exercise and associated dietary extremes impact on gut microbial diversity von Clarke, Siobhan F, Murphy, Eileen F, O'Sullivan, Orla, Lucey, Alice J, Humphreys, Margaret, Hogan, Aileen, Hayes, Paula, O'Reilly, Maeve, Jeffery, Ian B, Wood-Martin, Ruth, Kerins, David M, Quigley, Eamonn, Ross, R Paul, O'Toole, Paul W, Molloy, Michael G, Falvey, Eanna, Shanahan, Fergus, Cotter, Paul D

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

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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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KINETyS II: Constraints on spatial variations of the stellar initial mass function from K-band spectroscopy von Alton, P D, Smith, R J, Lucey, J R

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Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese von Brighenti, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., 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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Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese von Brighenti, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A.

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Suicide risk assessment: time to think again? von Lucey, J. V., Matti, B.

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Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese von Brighenti, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A.

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Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains von Pachekrepapol, U., Lucey, J.A., Gong, Y., Naran, R., Azadi, P.

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Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products von Wilbanks, D.J., Lee, M.R., Rahimi, Y.S., Lucey, J.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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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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Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature von Wilbanks, D.J., Yazdi, S.R., Lucey, J.A.

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