J.A. Lucey - Concepedia

Author

J.A. Lucey

Also Known As

A. Lucey, John, J A Lucey, J. A. LUCEY, J. A. Lucey, J. Lucey, J.A Lucey, J.A. LUCEY, J.A. Lucey, JOHN A LUCEY, JOHN A. LUCEY

221

Publications

13.2K

Citations

H-Index

Concepts

All Affiliations

University of Wisconsin–Madison U.S. Dairy Forage Research Center Massey University University College Cork

About

J.A. Lucey is an author at University of Wisconsin–Madison specializing in food engineering, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	29	45	3.7K
2	Engineering	23	31	3.1K
3	Medicine	11	12	577
4	Public Health	3	3	239
5	Natural Sciences	1	1	27

J.A. Lucey

133

Publications

10.3K

Citations

H-Index

Page 1

	Year	Citations
Formation and Physical Properties of Milk Protein Gels J.A. Lucey Journal of Dairy Science	2002	623
Formation and Physical Properties of Yogurt William J. Lee, J.A. Lucey Asian-Australasian Journal of Animal Sciences	2010	607
Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk J.A. Lucey, Cheng Tet Teo, Peter A. Munro, Journal of Dairy Research Food ColloidEngineeringMechanical EngineeringThermal ProcessingSoft Matter	1997	294
Cultured dairy products: an overview of their gelation and texture properties J.A. Lucey International Journal of Dairy Technology Food ChemistryFood ColloidGelation ProcessSour CreamTexture Properties	2004	293
Contribution of the indigenous microflora to the maturation of cheddar cheese Paul L.H. McSweeney, Patrick F. Fox, J.A. Lucey, International Dairy Journal BiologyCheddar CheeseIndigenous MicrofloraMicrobiologySymbiosis	1993	280
Structure and Physical Properties of Yogurt Gels: Effect of Inoculation Rate and Incubation Temperature W.J. Lee, J.A. Lucey Journal of Dairy Science	2004	272
Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels J.A. Lucey, M. Tamehana, Harjinder Singh, Journal of Dairy Research Food ColloidEngineeringCasein MicellesFood BiophysicsFood Chemistry	1998	263
Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels J.A. Lucey, P. A. Munro, Harjinder Singh International Dairy Journal Food ColloidEngineeringMechanical EngineeringRheological PropertiesRheology	1999	235
The relationship between rheological parameters and whey separation in milk gels J.A. Lucey Food Hydrocolloids EngineeringFood StructureMilk GelsFood TechnologyRheology	2001	228
A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone J.A. Lucey, M. Tamehana, Harjinder Singh, Food Research International Biopolymer GelFood ColloidBacterial CultureRheological PropertiesRheology	1998	206

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