Publications (Clicking on the reprint icon will take you to the publication reprint.)

Higher order structures of the caseins: a paradox? - (Book / Chapter)

Farrell Jr, H.M., Brown, E.M., Malin, E.L. 2013. Higher order structures of the caseins: a paradox? In: McSweeney, P.L.H., Fox, P.F., editors. Advanced Dairy Chemistry, Volume 1A: Proteins: Basic Aspects, 4th edition. New York, NY: Springer Publisher. p 161-184.

RHEOLOGICAL CHARACTERIZATION OF LOW AND FULL-FAT MOZZARELLA CHEESE MADE WITH MICROFLUIDIZED MILK - (Peer Reviewed Journal)

Van Hekken, D.L., Tunick, M.H., Malin, E.L., Smith, P.W., Holsinger, V.H. Rheological characterization of low and full-fat mozzarella cheese made with microfluidized milk. 2005: In Press.

CONTRIBUTIONS OF TERMINAL PEPTIDES TO THE ASSOCIATIVE BEHAVIOR OF ALPHA-S1 CASEIN - (Peer Reviewed Journal)

Malin, E., Brown, E., Wickham, E., Farrell, H. 2005. Contributions of terminal peptides to the associative behavior of the alpha-S1-casein. Journal of Dairy Science. 88(7):2318-23-28.

CASEIN MICELLE STRUCTURE: WHAT CAN BE LEARNED FROM MILK SYNTHESIS AND STRUCTURAL BIOLOGY? - (Abstract Only)

Farrell Jr, H.M., Malin, E.L., Qi, P.X., Brown, E.M. 2005. Casein micelle structure: what can be learned from milk synthesis and structural biology?. Current Opinion in Colloid and Interface Science. 11:135-147.

LOW-FAT CHEDDAR CHEESE - (Proceedings)

Tunick, M.H., Van Hekken, D.L., Malin, E.L. 2003. In: Proceedings of the 7th Cheese Symposium. Ocober 21-23, 2003. Cork, Ireland. p.79-86.

MICROSTRUCTURAL CHANGES IN LOW-FAT CHEDDAR CHEESES MADE WITH EXOPOLYSACCHARIDE-PRODUCING BACTERIA - (Abstract Only)

Tunick, M.H., Malin, E.L., Van Hekken, D.L., Cooke, P.H., Guinee, T.P., Beresford, T.P. 2003. Microstructural changes in low-fat Cheddar cheeses made with exopolysaccharide-producing bacteria. (abstact). Eastern Food Science Conference. p.25.

RHEOLOGY OF LOW-FAT CHEDDAR CHEESES MADE WITH EXOPOLYSACCHARIDE-PRODUCING CULTURES - (Abstract Only)

Tunick, M.H., Van Hekken, D.L., Malin, E.L., Guinee, T.P., Beresford, T.P., Broadbent, J., McMahon, D.J. 2003. Rheology of low-fat cheddar cheeses made with exopolysaccharide-producing cultures. (abstract). American Chemical Society. Paper No. AGF0063.

REORGANIZATION OF CASEIN SUBMICELLES IN MOZZARELLA CHEESE DURING STORAGE - (Peer Reviewed Journal) - (16-Oct-96)