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Phillip Tong
Phillip Tong
Verified email at calpoly.edu
Title
Cited by
Cited by
Year
Physical properties of yogurt fortified with various commercial whey protein concentrates
I Sodini, J Montella, PS Tong
Journal of the Science of Food and Agriculture 85 (5), 853-859, 2005
1932005
Adjunct cultures: recent developments and potential significance to the cheese industry
M El Soda, SA Madkor, PS Tong
Journal of Dairy Science 83 (4), 609-619, 2000
1922000
Species-specific identification of commercial probiotic strains
PSM Yeung, ME Sanders, CL Kitts, R Cano, PS Tong
Journal of Dairy Science 85 (5), 1039-1051, 2002
1902002
Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus
EW Ng, M Yeung, PS Tong
International Journal of Food Microbiology 145 (1), 169-175, 2011
1792011
Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli
SA Madkor, PS Tong, M El Soda
Journal of Dairy Science 83 (8), 1684-1691, 2000
1542000
Determination of the sensory attributes of dried milk powders and dairy ingredients
MA Drake, Y Karagul‐Yuceer, KR Cadwallader, GV Civille, PS Tong
Journal of sensory studies 18 (3), 199-216, 2003
1422003
Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder
XY Mao, PS Tong, S Gualco, S Vink
Journal of dairy science 95 (7), 3481-3488, 2012
1182012
Solubility of commercial milk protein concentrates and milk protein isolates
V Sikand, PS Tong, S Roy, LE Rodriguez-Saona, BA Murray
Journal of dairy science 94 (12), 6194-6202, 2011
1172011
Zinc-binding capacity of yak casein hydrolysate and the zinc-releasing characteristics of casein hydrolysate-zinc complexes
X Wang, J Zhou, PS Tong, XY Mao
Journal of dairy science 94 (6), 2731-2740, 2011
1002011
Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt
I Sodini, J Mattas, PS Tong
International dairy journal 16 (12), 1464-1469, 2006
922006
Characterization of proteinaceous membrane foulants and flux decline during the early stages of whole milk ultrafiltration
PS Tong, DM Barbano, MA Rudan
Journal of Dairy Science 71 (3), 604-612, 1988
881988
Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition
V Sikand, PS Tong, J Walker
Dairy Science & Technology 93, 401-413, 2013
712013
Characterization of particles in cream cheese
MR Sainani, HK Vyas, PS Tong
Journal of dairy science 87 (9), 2854-2863, 2004
622004
Impact of source and level of calcium fortification on the heat stability of reconstituted skim milk powder
HK Vyas, PS Tong
Journal of dairy science 87 (5), 1177-1180, 2004
622004
Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk
H Eshpari, PS Tong, M Corredig
Journal of dairy science 97 (12), 7394-7401, 2014
572014
Evaluation of rice flour for use in vanilla ice cream
TL Cody, A Olabi, AG Pettingell, PS Tong, JH Walker
Journal of dairy science 90 (10), 4575-4585, 2007
522007
Whey protein edible film structures determined by atomic force microscope
LE Lent, LS Vanasupa, PS Tong
Journal of Food Science 63 (5), 824-827, 1998
501998
Application of genotypic and phenotypic analyses to commercial probiotic strain identity and relatedness
PSM Yeung, CL Kitts, R Cano, PS Tong, ME Sanders
Journal of applied microbiology 97 (5), 1095-1104, 2004
482004
Process for calcium retention during skim milk ultrafiltration
HK Vyas, PS Tong
Journal of dairy science 86 (9), 2761-2766, 2003
462003
Heat stability of reconstituted, protein-standardized skim milk powders
V Sikand, PS Tong, J Walker
Journal of dairy science 93 (12), 5561-5571, 2010
422010
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