Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk von Morr, C.V., Brandon, S.C.

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Microencapsulation Properties of Gum Arabic and Several Food Proteins:  Spray-Dried Orange Oil Emulsion Particles von Kim, Young D, Morr, Charles V

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Partial replacement of egg white proteins with whey proteins in angel food cakes von Arunepanlop, B, Morr, C.V, Karleskind, D, Laye, I

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Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes von Morr, C.V., Hoffmann, W., Buchheim, W.

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Microencapsulation Properties of Gum Arabic and Several Food Proteins:  Liquid Orange Oil Emulsion Particles von Kim, Young D, Morr, Charles V, Schenz, Timothy W

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Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product von Granata, L.A. (The Ohio State Univ., Columbus, OH.), Morr, C.V

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Chemical, microbiological and sensory properties of plain nonfat yogurt von Laye, I, Karleskind, D, Morr, C.V

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Gelation properties of lipid-reduced, and calcium-reduced whey protein concentrates von Karleskind, D. (Ohio State University, Columbus, OH.), Laye, I, Mei, F.I, Morr, C.V

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Comparison of milk-based and soymilk-based yogurt von LEE, S-Y., MORR, C.V., SEO, A.

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A collaborative study to develop a standardized food protein solubility procedure von Morr, C.V, German, B, Kinsella, J.E, Regenstein, J.M, Van Buren, J.P, Kilara, A, Lewis, B.A, Mangino, M.E

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Improving Acid Production in Soy-Based Yogurt by Adding Cheese Whey Proteins and Mineral Salts von KARLESKIND, D., LAYE, I., HALPIN, E., MORR, C.V.

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Emulsifying Properties of Lipid-Reduced, and Calcium-Reduced Whey Protein Concentrates von KARLESKIND, D., LAYE, I., MORR, C.V., SCHENZ, T.W.

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Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates von Karleskind, D. (Ohio State University, Columbus, OH.), Laye, I, Mei, F.I, Morr, C.V

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Functionality of Heated Milk Proteins in Dairy and Related Foods von Morr, C.V.

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Improved high-performance liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products von Seo, A, Morr, C. V

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Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrations von Mei, F.I, Laye, I, Karleskind, D, Morr, C.V

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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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Partial deacidification and demineralization of cottage cheese whey by nanofiltration von Barrantes, L.D. (The Ohio State University, Columbus, OH.), Morr, C.V

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Chemical pretreatment and microfiltration for making delipidized whey protein concentrate von Karleskind, D. (Ohio State University, Columbus, OH.), Laye, I, Mei, F.I, Morr, C.V

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Formation of volatile compounds in whey protein concentrate during elevated temperature storage as a function of water activity von Lee, Y.B., Laye, I., Kim, Y.D., Morr, C.V.

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