MaryAnne Drake
Affiliations: | Mississippi State University, Starkville, MS, United States |
Area:
Food Science and Technology Agriculture, Microbiology Biology, PathologyGoogle:
"MaryAnne Drake"
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Publications
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McCain‐Keefer HR, Meals S, Drake M. (2020) The sensory properties and consumer acceptance of cold brew coffee Journal of Sensory Studies |
Cheng N, Barbano DM, Drake M. (2019) Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages. Journal of Dairy Science |
Wagoner TB, Çakır-Fuller E, Shingleton R, et al. (2019) Viscosity drives texture perception of protein beverages more than hydrocolloid type. Journal of Texture Studies |
Harwood WS, Drake M. (2019) Understanding implicit and explicit consumer desires for protein bars, powders, and beverages Journal of Sensory Studies. 34 |
Wagoner TB, Çakır-Fuller E, Drake M, et al. (2019) Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration Food Hydrocolloids. 94: 229-237 |
Carter B, Patel H, Barbano DM, et al. (2018) The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. Journal of Dairy Science |
Mulcahy EM, Park CW, Drake M, et al. (2018) Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions International Journal of Dairy Technology. 71: 216-225 |
Park CW, Drake M. (2017) The effect of homogenization pressure on the flavor and flavor stability of whole milk powder. Journal of Dairy Science |
Park CW, Drake M. (2016) Condensed milk storage and evaporation affect the flavor of nonfat dry milk. Journal of Dairy Science |
Park CW, Stout MA, Drake M. (2016) The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70. Journal of Dairy Science |