Patrick Gerard to Whey Proteins
This is a "connection" page, showing publications Patrick Gerard has written about Whey Proteins.
Connection Strength
0.332
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Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate. J Dairy Sci. 2015 Nov; 98(11):7614-27.
Score: 0.123
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Flavor variability and flavor stability of U.S.-produced whole milk powder. J Food Sci. 2009 Sep; 74(7):S334-43.
Score: 0.081
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Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. J Dairy Sci. 2014 Mar; 97(3):1225-32.
Score: 0.027
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The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. J Food Sci. 2013 Oct; 78(10):C1535-C1542.
Score: 0.027
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Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages. J Food Sci. 2012 Aug; 77(8):S282-7.
Score: 0.025
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Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide. J Food Sci. 2012 Jul; 77(7):C798-804.
Score: 0.025
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Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. J Dairy Sci. 2012 Jan; 95(1):36-49.
Score: 0.024