Carter, Brandon, Hasmukh Patel, David M. Barbano, and MaryAnne Drake. “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 0, no. 0 (March 1, 2018). https://doi.org/10.3168/jds.2017-13780.

Cheng, Ni, David M. Barbano, and Mary Anne Drake. “Hunter versus CIE Color Measurement Systems for Analysis of Milk-Based Beverages.” Journal of Dairy Science 0, no. 0 (March 22, 2018). https://doi.org/10.3168/jds.2017-14197.

Eskandarloo, Hamed, and Alireza Abbaspourrad. “Production of Galacto-Oligosaccharides from Whey Permeate Using β-Galactosidase Immobilized on Functionalized Glass Beads.” Food Chemistry 251 (June 15, 2018): 115–24. https://doi.org/10.1016/j.foodchem.2018.01.068.

Jo, Y., D. M. Benoist, D. M. Barbano, and M. A. Drake. “Flavor and Flavor Chemistry Differences among Milks Processed by High Temperature, Short Time or Ultra-Pasteurization.” Journal of Dairy Science 0, no. 0 (March 1, 2018). https://doi.org/10.3168/jds.2017-14071.

Margolies, B.J., and D.M. Barbano. “Determination of Fat, Protein, Moisture, and Salt Content of Cheddar Cheese Using Mid-Infrared Transmittance Spectroscopy.” Article in Press, 2018. Scopus. https://doi.org/10.3168/jds.2017-13431.

Selig, Michael J., B. N. Dar, Arkaye Kierulf, Raheleh Ravanfar, Syed S. H. Rizvi, and Alireza Abbaspourrad. “Modulation of Whey Protein-Kappa Carrageenan Hydrogel Properties via Enzymatic Protein Modification.” Food & Function, March 26, 2018. https://doi.org/10.1039/c7fo01510k.