Concepedia

W.-J. Lee

WL

Statistics

Publications

3

Citations

366

H-Index

3

Active since

2003

Affiliations

University of Wisconsin–Madison(Current)

W.-J. Lee is an author at University of Wisconsin–Madison specializing in food rheology, food science, and rheology.

Publications per year

2003–2007

3

Publications

3

RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET‐STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE

W.-J. Lee, J.A. Lucey · Journal of Texture Studies · 2003 · 134 citations

, , +15

Impact of Gelation Conditions and Structural Breakdown on the Physical and Sensory Properties of Stirred Yogurts

W.-J. Lee, J.A. Lucey · Journal of Dairy Science · 2006 · 132 citations · Full text

, , +17

Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt

T. Ozcan-Yilsay, W.-J. Lee, David S. Horne et al. · Journal of Dairy Science · 2007 · 100 citations · Full text

, , +9

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