Lucey, J.A.

Invited review: perspectives on the basis of the rheology and texture properties of cheese.

Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science

Proteins in Food SystemsMilk Quality and Mastitis in Dairy Cows

Cited by 723

Formation and physical properties of milk protein gels

Lucey, J. A. (2002) · Journal of Dairy Science

Proteins in Food SystemsMilk Quality and Mastitis in Dairy Cows

Cited by 667

Importance of Calcium and Phosphate in Cheese Manufacture: A Review

Lucey, J. A., & Fox, P. F. (1993) · Journal of Dairy Science

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 454

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

O’Mahony, J. A., Lucey, J. A., & McSweeney, P. L. H. (2005) · Journal of Dairy Science

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 160