Schaller-Povolny, L.A. and Smith, D.E. 2002. Interaction of milk proteins with inulin. Milchwissenschaft 57(9/10) 494-497.
Jaskulka, F.J.,Smith,D.E.,and Larntz,K. 2000. Determining the kinetic reation rate order for the thermal denaturation of Beta-lactoglobulin using two statistical approaches. Inter. Dairy J. 10: 589-595.
Mauer, L.J., Smith, D. E., and Labuza, T. P. 2000. Effect of water content, temperature, and storage on the glass transition, moisture sorption characteristics, and stickiness of beta-casein. International Journal of Food Properties. 3(2):233-248.
Mauer, L.J., Smith, D. E., and Labuza, T.P. 2000. Water vapor permeability, mechanical, and structural properties of edible beta-casein films. International Dairy Journal. 10:353-358.
Schaller-Polvolny, L. A., Smith, D. E., and Labuza, T. P. 2000. Effect of water content and molecular weight on the moisture isotherms and glass transition properties of inulin. International Journal of Food Properties. 3(2):173-192.
Kameswaran, S. and D.E. Smith. 1999. Rennet clotting times of skim milk based rennet gels supplemented with an ultrafiltered milk protein concentrate. Milchwissenschaft. 54 (10):546-550.
Schaller-Povolny, L.A. and D.E. Smith. 1999. Sensory attributes and storage life of reduced fat ice cream as related to inulin content. J. Food Sci. 64(3):555-559.
Sierzant, R. and D.E. Smith. 1993. Flow behavior properties and density of whole milk retentates as affected by temperature. Milchwissenschaft. 48:6-9.
Zahar, M., D.E. Smith and J.J. Warthesen. 1992. Effect of beta-carotene on vitamin A light stability in fortified milk. Int’l Dairy J. 2:363-371.
Schmidt, K.A. and D.E. Smith. 1992. Rheological properties of gum and milk protein interactions. J. Dairy Sci. 75:36-42.
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