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J

J.A. Lucey

university of wisconsin

63H指数
221论文数
1.3W被引数
收录论文 115
发表时间
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Comparison of the proteolysis and occurrence of a range of β-casomorphin peptides in commercial U.S. Cheddar cheeses manufactured from A1/A2 and A2/A2 β-casein milks商业美国切达奶酪中源自A1/A2和A2/A2β-酪蛋白牛奶的β-酪啡肽系列蛋白水解与出现比较
errJournal of Dairy Science
IF4.4
err2026-04-20
err0
errOAAI
errD. Daniloski; R.A. Ibáñez; N.A. McCarthy; T. Vasiljevic; J.A. Lucey
err分享
err收藏
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
err分享
err收藏
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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err收藏
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
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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.
err分享
err收藏
The influence of the ionic environment on rheological properties of acidified micellar casein gels酸化胶束酪蛋白凝胶流变性质受离子环境的影响
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2025-01-01
err0
errOAAI
errWilbanks, D. J.; Yazdi, S. R.; 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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Technological role and metabolic profile of two probiotic EPS producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2023-02-01
err12
PREAI
errAle, Elisa C.; Ibanez, Rodrigo A.; Wilbanks, Daniel J.; Peralta, Guillermo H.; Ceylan, Fatma D.; Binetti, Ana G.; Bolling, Bradley W.; Lucey, John A.
err分享
err收藏
Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products用于生产高蛋白培养乳制品的胶束酪蛋白分离物和脱脂奶粉的比较
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2023-01-01
err4
errOAAI
errWilbanks, D. J.; Lee, M. R.; Rahimi, Y. 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
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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Impact of heat treatment of milk on acid gelation
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2022-02-01
err30
PREAI
errLucey, John A.; Wilbanks, Daniel J.; Horne, David S.
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Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2022-01-01
err7
errOAAI
errWilbanks, D. J.; Yazdi, S. R.; Lucey, J. A.
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A study of various chemical pretreatments to fractionate lipids from whey protein phospholipid concentrate
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2021-12-01
err5
errOAAI
errSwaminathan, A., V; Molitor, M. S.; Burrington, K. J.; Otter, D.; 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.
err分享
err收藏
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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err收藏
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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