Patrick Gerard to Color
This is a "connection" page, showing publications Patrick Gerard has written about Color.
Connection Strength
0.123
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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: 0.031
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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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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: 0.024
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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
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Chocolate milk and the Hispanic consumer. J Food Sci. 2007 Nov; 72(9):S666-75.
Score: 0.018