T. Wang - Concepedia

Author

T. Wang

Also Known As

T. Wang

Publications

355

Citations

H-Index

Concepts

All Affiliations

T. Wang is an author at University of Wisconsin–Madison specializing in food engineering, food processing, and food technology.

#	Concept	H-Index	Publications	Citations
1	Health Sciences	2	2	67
2	Biophysics	2	2	92
3	Medicine	1	1	21
4	Biochemical Engineering	1	1	21
5	Biomanufacturing	1	1	21

T. Wang

Publications

355

Citations

H-Index

Page 1

	Year	Citations
Use of Multi-Angle Laser Light Scattering and Size-Exclusion Chromatography to Characterize the Molecular Weight and Types of Aggregates Present in Commercial Whey Protein Products T. Wang, J.A. Lucey Journal of Dairy Science	2003	88
Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels M. Castillo, J.A. Lucey, T. Wang, International Dairy Journal Gel MicrostructureBiopolymer GelFood PhysicCheese-type GelsSyneresis Kinetics	2005	71
Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, Journal of Dairy Science	2007	67
Effect of pH on the Gelation Properties of Skim Milk Gels Made From Plant Coagulants and Chymosin Cristina L. Esteves, J.A. Lucey, T. Wang, Journal of Dairy Science	2003	62
Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, International Dairy Journal Cold Ultrafiltered RetentatesPizza CheeseFood EngineeringFood ProcessingFood Structure	2005	46
Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time. Cottage cheese-type gels M. Castillo, F. A. Payne, T. Wang, International Dairy Journal Biopolymer GelBiomanufacturingGelation TimeCheese-type GelsBiochemical Engineering	2005	21

Page 1