| 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 | 193 | 2005 |
| 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 | 192 | 2000 |
| 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 | 190 | 2002 |
| 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 | 179 | 2011 |
| 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 | 154 | 2000 |
| 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 | 142 | 2003 |
| 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 | 118 | 2012 |
| 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 | 117 | 2011 |
| 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 | 100 | 2011 |
| 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 | 92 | 2006 |
| 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 | 88 | 1988 |
| 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 | 71 | 2013 |
| Characterization of particles in cream cheese MR Sainani, HK Vyas, PS Tong Journal of dairy science 87 (9), 2854-2863, 2004 | 62 | 2004 |
| 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 | 62 | 2004 |
| 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 | 57 | 2014 |
| 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 | 52 | 2007 |
| 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 | 50 | 1998 |
| 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 | 48 | 2004 |
| Process for calcium retention during skim milk ultrafiltration HK Vyas, PS Tong Journal of dairy science 86 (9), 2761-2766, 2003 | 46 | 2003 |
| Heat stability of reconstituted, protein-standardized skim milk powders V Sikand, PS Tong, J Walker Journal of dairy science 93 (12), 5561-5571, 2010 | 42 | 2010 |