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S

S. Govindasamy-Lucey

university of wisconsin madison

22H指数
44论文数
1.3K被引数
收录论文 36
发表时间
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Frozen storage is detrimental to the functionality of cream cheese and mascarpone even in high-pressure-treated samples冷冻储存对奶油奶酪和马司卡彭奶酪的功能性有害，即使在高压处理的样品中也是如此。
errJournal of Dairy Science
IF4.4
err2026-02-20
err0
errOAAI
errL.A. Jiménez-Maroto; S. Govindasamy-Lucey; J.J. Jaeggi; M.E. Johnson; J.A. Lucey
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Impact of moisture content and age on the properties of microwaved shelf-stable puffed snacks made from Cheddar cheese水分含量和储存时间对由切达奶酪制成的微波加热即食膨化零食性质的影响
errJournal of Dairy Science
IF4.4
err2026-02-14
err0
errOAAI
errJ.M. Pronschinske; S. Govindasamy-Lucey; J.J. Jaeggi; R.A. Ibáñez; M.E. Johnson; J.A. Lucey
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Use of milk powders to manufacture panela cheese by a wheyless cheesemaking process使用乳粉通过无乳清奶酪制作工艺生产Panela奶酪
errJournal of Dairy Science
IF4.4
err2025-11-17
err0
errOAAI
errS. Sen; S. Govindasamy-Lucey; J.J. Jaeggi; M.M. Molitor; M.E. Johnson; J.A. Lucey
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Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powders蛋白质含量和pH值对由乳粉制成的微波加热、膨胀、常温保存型奶酪膨化小吃性质的影响
errJournal of Dairy Science
IF4.4
err2025-05-30
err0
errOAAI
errJ.M. Pronschinske; S. Govindasamy-Lucey; J.J. Jaeggi; R.A. Ibáñez; M.E. Johnson; J.A. Lucey
err分享
err收藏
Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheese结合高压处理和低温储存以延长低水分、部分脱脂马苏里拉奶酪的功能性货架期
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2025-02-01
err0
errOAAI
errJimenez-Maroto, L. A.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; Lucey, J. A.
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Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milk
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2025-01-01
err0
errOAAI
errSwaminathan, Aakash Varsha; Lillevang, Soren K.; Govindasamy-Lucey, Selvarani; Jaeggi, John J.; Johnson, Mark E.; 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
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2024-09-01
err1
errOAAI
errBecher, M. A.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; Prochaska, B. G.; Lucey, J. A.
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Heat-stable whey protein isolate made using isoelectric precipitation and clarification
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2024-09-01
err1
errOAAI
errPrabhakaran, G. Y. Subbiah; 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
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2024-01-01
err4
errOAAI
errRiebel, B.; Govindasamy-Lucey, S.; Jaeggi, J. J.; 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
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2022-12-01
err10
errOAAI
errReale, E.; Govindasamy-Lucey, S.; Lu, Y.; Johnson, M. E.; Jaeggi, J. J.; Molitor, M.; Lucey, J. A.
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Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2021-10-01
err5
errOAAI
errBrighenti, M.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; Lucey, J. A.
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Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2021-08-01
err4
errOAAI
errIbanez, Rodrigo A.; Govindasamy-Lucey, Selvarani; Jaeggi, John J.; Johnson, Mark E.; McSweeney, Paul L. H.; Lucey, John A.
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Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2020-11-01
err9
errOAAI
errReale, E.; Govindasamy-Lucey, S.; Johnson, M. E.; Jaeggi, J. J.; Molitor, M.; Lu, Y.; 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
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2020-03-01
err20
errOAAI
errBrighenti, M.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; Lucey, J. A.
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Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2020-02-01
err11
errOAAI
errIbanez, R. A.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; McSweeney, P. L. H.; Lucey, J. A.
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Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese加工条件对模型酸凝胶和奶油干酪的质构和流变特性的影响
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2018-08-01
err30
errOAAI
errBrighenti, M.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; Lucey, J. A.
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Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2018-08-01
err16
errOAAI
errOzturk, M.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; Lucey, J. A.
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Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2016-10-01
err27
errOAAI
errMoynihan, A. C.; Govindasamy-Lucey, S.; Molitor, M.; Jaeggi, J. J.; Johnson, M. E.; McSweeney, P. L. H.; Lucey, J. A.
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Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages不同年龄的威斯康星州切达干酪中的血管紧张素-I转化酶抑制肽
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2016-01-01
err54
errOAAI
errLu, Y.; Govindasamy-Lucey, S.; Lucey, J. A.
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Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2015-10-01
err23
errOAAI
errOzturk, M.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; Lucey, J. A.
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研究方向

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合作学者
合作期刊
P
Paul L.H. McSweeney
H 指数: 68 · 论文数: 320
J
J.A. Lucey
H 指数: 63 · 论文数: 221
M
M.E. Johnson
H 指数: 40 · 论文数: 125
P
Pramod K. Gopal
H 指数: 35 · 论文数: 81
V
Vaughan L. Crow
H 指数: 33 · 论文数: 83
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