David S. Waldron

An examination of the potential of seaweed extracts as functional ingredients in milk

Anthoney Michael Naim O'Sullivan, Yvonne C. O’Callaghan, M.N. O’Grady et al. · International Journal of Dairy Technology · 2014 · 85 citations

Agriculture, Botany, Food Science +16

Evaluation of production of Cheddar cheese from micellar casein concentrate

Bozhao Li, David S. Waldron, John T. Tobin et al. · International Dairy Journal · 2020 · 37 citations · Full text

Agriculture, Dairy Science, Food Science +13

Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds

Anna Zamora, A.J. Trujillo, Emanuele Armaforte et al. · Journal of Dairy Science · 2012 · 34 citations · Full text

Life Sciences, Biochemistry, Protein Biochemistry +8

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Rodrigo A. Ibáñez, David S. Waldron, Paul L.H. McSweeney · Dairy Science and Technology · 2015 · 31 citations · Full text

Agriculture, Dairy Science, Food Science +12

Elucidation of factors responsible for formation of white flecks in reconstituted fat filled milk powders

C. Schmidmeier, Cynthia O'Gorman, Kamil P. Drapala et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2019 · 27 citations

Agriculture, Dairy Science, Food Science +15