1991 …2020
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Fingerprint The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.

  • 5 Similar Profiles
Cheese Medicine & Life Sciences
cheeses Agriculture & Biology
Milk Medicine & Life Sciences
Cheddar cheese Agriculture & Biology
Lactose Medicine & Life Sciences
calcium Agriculture & Biology
Calcium Medicine & Life Sciences
Milk Proteins Medicine & Life Sciences

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Projects 1999 2020

dairies
ingredients
permeates
whey
food production
ingredients
dairies
ingredients
cleaners
dairy industry
biofilm
Dairies
Phospholipids
Stabilization
Lipids
Oxidation

Research Output 1991 2019

A practical CFD modeling approach to estimate outlet boundary conditions of industrial multistage spray dryers: Inert particle flow field investigation

Afshar, S., Metzger, L., Patel, H., Selomulya, C. & Woo, M. W., May 19 2019, In : Drying Technology. 37, 7, p. 824-838 15 p.

Research output: Contribution to journalArticle

drying apparatus
outlets
computational fluid dynamics
Spray drying
sprayers

Growth performance, nutrient utilization, and health of dairy calves supplemented with condensed whey solubles

Senevirathne, N. D., Anderson, J. L. & Metzger, L., Sep 1 2019, In : Journal of Dairy Science. 102, 9, p. 8108-8119 12 p.

Research output: Contribution to journalArticle

dairy calves
nutrient utilization
whey
growth performance
calves

Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability

Pandalaneni, K., Bhanduriya, K., Amamcharla, J. K., Marella, C. & Metzger, L., Jan 1 2019, In : Journal of Dairy Science. 102, 1, p. 155-163 9 p.

Research output: Contribution to journalArticle

Milk Proteins
Beverages
beverages
Small Intestine
dairies

Lactitol: Production, properties, and applications

Martínez-Monteagudo, S. I., Enteshari, M. & Metzger, L., Jan 1 2019, In : Trends in Food Science and Technology. 83, p. 181-191 11 p.

Research output: Contribution to journalReview article

lactitol
hydrocolloids
chewing gum
product evaluation
Chewing Gum
4 Citations (Scopus)

Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation

Li, K., Woo, M. W., Patel, H., Metzger, L. & Selomulya, C., Mar 1 2018, In : Journal of Food Engineering. 221, p. 106-113 8 p.

Research output: Contribution to journalArticle

Milk Proteins
Hydrodynamics
rheological properties
hydrodynamics
functional properties