Concepedia

A.E. Labropoulos

AL

5

Publications

153

Citations

5

H-Index

1981

Active since

Affiliations

Virginia Tech(Current)

A.E. Labropoulos is an author at Virginia Tech specializing in food technology, health sciences, and food processing.

Top concepts

HealthFood ProcessingFood TechnologyFood EngineeringEngineeringFood QualityRheologyBiophysicsBiopolymersFood Safety

Publications per year

1981–1996

5

Publications

5

Effects of Ultra-High Temperature and Vat Processes on Heat-Induced Rheological Properties of Yogurt

A.E. Labropoulos, W.F. Collins, W.K. Stone · Journal of Dairy Science · 1984 · 45 citations · Full text

WHEY PROTEIN DENATURATION OF UHT PROCESSED MILK AND ITS EFFECT ON RHEOLOGY OF YOGURT

A.E. Labropoulos, James K. Palmer, Andrew Lopez · Journal of Texture Studies · 1981 · 39 citations

Animal Nutrition, Indirect Uht, Food Structure +10

Viscoelastic Behavior of Whey Protein Isolates at the Sol‐Gel Transition Point

A.E. Labropoulos, Shan‐hui Hsu · Journal of Food Science · 1996 · 24 citations

Engineering, Food Biophysics, Protein Phase Separation +20

Apparent Viscosity of Milk and Cultured Yogurt Thermally Treated by UHT and Vat Systems

A.E. Labropoulos, Andrew Lopez, James K. Palmer · Journal of Food Protection · 1981 · 23 citations

Engineering, Health Sciences, Food Engineering +9

Flavor Evaluation and Characterization of Yogurt as Affected by Ultra-High Temperature and Vat Processes

A.E. Labropoulos, James K. Palmer · Journal of Dairy Science · 1982 · 22 citations · Full text

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