Chemical, microbiological and sensory properties of plain nonfat yogurt von Laye, I, Karleskind, D, Morr, C.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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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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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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Functionality of Heated Milk Proteins in Dairy and Related Foods von Morr, C.V.

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

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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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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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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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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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Beneficial and Adverse Effects of Water-Protein Interactions in Selected Dairy Products von Morr, C.V.

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Gelation of commercial whey protein concentrates: effect of removal of low-molecular-weight components von Brandenberg, A.H. (Clemson University, Clemson, SC), Morr, C.V, Weller, C.L

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Fixation and staining milkfat globules in cream for transmission and scanning electron microscopy von Lee, S.Y. (University of California, Davis, CA), Morr, C.V

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Evaluation of nine semi-pilot scale whey pretreatment modifications for producing whey protein concentrate von Rinn, J.C. (Ecole Nationale D'Ingenieurs des Travaux Agricoles, Quetigny, France), Morr, C.V, Seo, A, Surak, J.G

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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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