Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheese
Becher, M.A., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Prochaska, B.G., Lucey, J.A.
Published in Journal of dairy science (01.09.2024)
Published in Journal of dairy science (01.09.2024)
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Heat-stable whey protein isolate made using isoelectric precipitation and clarification
Subbiah Prabhakaran, G.Y., Molitor, M., Govindasamy-Lucey, S., Lucey, J.A.
Published in Journal of dairy science (01.09.2024)
Published in Journal of dairy science (01.09.2024)
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Automatically Detecting Pain in Video Through Facial Action Units
Lucey, P, Cohn, J F, Matthews, I, Lucey, S, Sridharan, S, Howlett, J, Prkachin, K M
Published in IEEE transactions on systems, man and cybernetics. Part B, Cybernetics (01.06.2011)
Published in IEEE transactions on systems, man and cybernetics. Part B, Cybernetics (01.06.2011)
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Effect of pre-heating on the viscosity and microhardness of a resin composite
LUCEY, S., LYNCH, C. D., RAY, N. J., BURKE, F. M., HANNIGAN, A.
Published in Journal of oral rehabilitation (01.04.2010)
Published in Journal of oral rehabilitation (01.04.2010)
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Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques
Ibáñez, R.A., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., McSweeney, P.L.H., Lucey, J.A.
Published in Journal of dairy science (01.02.2020)
Published in Journal of dairy science (01.02.2020)
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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
Reale, E., Govindasamy-Lucey, S., Johnson, M.E., Jaeggi, J.J., Molitor, M., Lu, Y., Lucey, J.A.
Published in Journal of dairy science (01.11.2020)
Published in Journal of dairy science (01.11.2020)
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Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese
Moynihan, A.C., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A., McSweeney, P.L.H.
Published in Journal of dairy science (01.01.2014)
Published in Journal of dairy science (01.01.2014)
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Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese
Moynihan, A.C., Govindasamy-Lucey, S., Molitor, M., Jaeggi, J.J., Johnson, M.E., McSweeney, P.L.H., Lucey, J.A.
Published in Journal of dairy science (01.10.2016)
Published in Journal of dairy science (01.10.2016)
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Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese
Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., Lucey, J.A.
Published in Journal of dairy science (01.10.2015)
Published in Journal of dairy science (01.10.2015)
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