Lloyd E. Metzger
Affiliations: | University of Minnesota, Twin Cities, Minneapolis, MN |
Area:
Food Science and Technology Agriculture, Agricultural ChemistryGoogle:
"Lloyd Metzger"Mean distance: (not calculated yet)
Children
Sign in to add trainee| Praveen Upreti | grad student | 2005 | UMN |
| Chanokphat Phadungath | grad student | 2011 | UMN |
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Hammam ARA, Kapoor R, Metzger LE. (2023) Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt free process cheese products applications. Journal of Dairy Science |
| Hammam ARA, Kapoor R, Metzger LE. (2022) Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate. Journal of Dairy Science |
| Wagner C, Amamcharla JK, Rao A, et al. (2020) Adapting blood glucose meter biosensors for the measurement of lactose in dairy ingredients. Journal of Dairy Science |
| Senevirathne ND, Anderson JL, Metzger L. (2019) Growth performance, nutrient utilization, and health of dairy calves supplemented with condensed whey solubles. Journal of Dairy Science |
| Pandalaneni K, Bhanduriya K, Amamcharla JK, et al. (2018) Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability. Journal of Dairy Science. 102: 155-163 |
| Pandalaneni K, Amamcharla JK, Marella C, et al. (2018) Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties. Journal of Dairy Science. 101: 9714-9724 |
| Jindal S, Anand S, Metzger L, et al. (2018) Short communication: A comparison of biofilm development on stainless steel and modified-surface plate heat exchangers during a 17-h milk pasteurization run. Journal of Dairy Science |
| Meletharayil GH, Patel HA, Metzger LE, et al. (2018) Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels. Journal of Dairy Science |
| Li K, Woo MW, Patel H, et al. (2018) Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation Journal of Food Engineering. 221: 106-113 |
| Smith ST, Metzger L, Drake MA. (2016) Evaluation of whey, milk, and delactosed permeates as salt substitutes. Journal of Dairy Science |