High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties von Lim, S.-Y., Swanson, B.G., Clark, S.

Volltext

High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties von Padiernos, C.A., Lim, S.-Y., Swanson, B.G., Ross, C.F., Clark, S.

Volltext

Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields von San Martín, M.F., Sepúlveda, D.R., Altunakar, B., Góngora-Nieto, M.M., Swanson, B.G., Barbosa-Cánovas, G.V.

Volltext

Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions von Dutreux, N, Notermans, S, Wijtzes, T, Góngora-Nieto, M.M, Barbosa-Cánovas, G.V, Swanson, B.G

Volltext

Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects von Góngora-Nieto, M.M., Sepúlveda, D.R., Pedrow, P., Barbosa-Cánovas, G.V., Swanson, B.G.

Volltext

Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk von San Martín-González, M.F., Rodríguez, J.J., Gurram, Subbarao, Clark, S., Swanson, B.G., Barbosa-Cánovas, G.V.

Volltext

Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin von Oh, J.H, McCurdy, A.R, Clark, S, Swanson, B.G

Volltext

High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese von Drake, M.A. (Mississippi State University, Mississippi State, MS.), Harrison, S.L, Asplund, M, Barbosa-Canovas, G, Swanson, B.G

Volltext

Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose von Tang, J, Mao, R, Tung, M.A, Swanson, B.G

Volltext

Reduced- and low-fat cheese technology: A review von Drake, M.A., Swanson, B.G.

Volltext

Rheology of full-fat and low-fat Cheddar cheeses as related to type of fat mimetic von Ma, L. (Washington State University, Pullman, WA.), Drake, M.A, Barbosa-Canovas, G.V, Swanson, B.G

Volltext

Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries von Chauvin, M.A, Lee, S.Y, Chang, S, Gray, P.M, Kang, D.H, Swanson, B.G

Volltext

Starch Gelatinization and Microstructure of Azuki An Granules Prepared From Whole, Abraded, or Ground Beans von Hsieh, H.M., Swanson, B.G., Lumpkin, T.A.

Volltext

Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese von Drake, M.A., Boylston, T.D., Spence, K.D., Swanson, B.G.

Volltext

Gelling Temperatures of Gellan Solutions as Affected by Citrate Buffers von Mao, R., Tang, J., Swanson, B.G.

Volltext

Viscoelastic properties of reduced-fat and full-fat cheddar cheeses von Ma, L. (Washington State Univ., Pullman, WA.), Drake, M.A, Barbosa-Canovas, G.V, Swanson, B.G

Volltext

Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure von Vélez-Ruiz, J.F., Swanson, B.G., Barbosa-Cánovas, G.V.

Volltext

Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking von Han, I.H, Swanson, B.G, Baik, B.K

Volltext

Differentiation of Lactobacillus helveticus strains using molecular typing methods von Drake, M.A., Small, C.L., Spence, K.D., Swanson, B.G.

Volltext

Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese von Agarwal, S., Sharma, K., Swanson, B.G., Yüksel, G.Ü., Clark, S.

Volltext