| Invited review: Perspectives on the basis of the rheology and texture properties of cheese JA Lucey, ME Johnson, DS Horne Journal of dairy science 86 (9), 2725-2743, 2003 | 950 | 2003 |
| Formation and physical properties of yogurt WJ Lee, JA Lucey Asian-Australasian journal of animal sciences 23 (9), 1127-1136, 2010 | 892 | 2010 |
| Formation and physical properties of milk protein gels JA Lucey Journal of dairy science 85 (2), 281-294, 2002 | 838 | 2002 |
| Formation and physical properties of acid milk gels: a review JA Lucey, H Singh Food research international 30 (7), 529-542, 1997 | 743 | 1997 |
| Importance of calcium and phosphate in cheese manufacture: A review JA Lucey, PF Fox Journal of dairy science 76 (6), 1714-1724, 1993 | 568 | 1993 |
| Cultured dairy products: an overview of their gelation and texture properties JA Lucey International Journal of Dairy Technology 57 (2‐3), 77-84, 2004 | 407 | 2004 |
| Structure and physical properties of yogurt gels: Effect of inoculation rate and incubation temperature WJ Lee, JA Lucey Journal of dairy science 87 (10), 3153-3164, 2004 | 393 | 2004 |
| Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk JA LUCEY, CT Teo, PA Munro, H Singh Journal of Dairy Research 64 (4), 591-600, 1997 | 373 | 1997 |
| Contribution of the indigenous microflora to the maturation of Cheddar cheese PLH McSweeney, PF Fox, JA Lucey, KN Jordan, TM Cogan International Dairy Journal 3 (7), 613-634, 1993 | 368 | 1993 |
| Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels JA Lucey, M TAMEHANA, H Singh, PA MUNRO Journal of Dairy Research 65 (4), 555-567, 1998 | 312 | 1998 |
| Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels JA Lucey, PA Munro, H Singh International Dairy Journal 9 (3-6), 275-279, 1999 | 307 | 1999 |
| The relationship between rheological parameters and whey separation in milk gels JA Lucey Food Hydrocolloids 15 (4-6), 603-608, 2001 | 304 | 2001 |
| A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone JA Lucey, M Tamehana, H Singh, PA Munro Food research international 31 (2), 147-155, 1998 | 283 | 1998 |
| Glycolysis and related reactions during cheese manufacture and ripening PF Fox, JA Lucey, TM Cogan Critical Reviews in Food Science & Nutrition 29 (4), 237-253, 1990 | 250 | 1990 |
| Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties JA Lucey, T Van Vliet, K Grolle, T Geurts, P Walstra International Dairy Journal 7 (6-7), 381-388, 1997 | 234 | 1997 |
| Formation of whey protein isolate (WPI)− dextran conjugates in aqueous solutions D Zhu, S Damodaran, JA Lucey Journal of Agricultural and Food Chemistry 56 (16), 7113-7118, 2008 | 228 | 2008 |
| Effects of emulsifying salts on the turbidity and calcium-phosphate–protein interactions in casein micelles R Mizuno, JA Lucey Journal of Dairy Science 88 (9), 3070-3078, 2005 | 208 | 2005 |
| Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese JA O’Mahony, JA Lucey, PLH McSweeney Journal of Dairy Science 88 (9), 3101-3114, 2005 | 194 | 2005 |
| Whey separation in acid skim milk gels made with glucono‐δ‐lactone: Effects of heat treatment and gelation temperature JA LUCEY, PA MUNRO, H SINGH Journal of Texture Studies 29 (4), 413-426, 1998 | 194 | 1998 |
| Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment JA Lucey, PA Munro, H Singh Journal of Food Science 63 (4), 660-664, 1998 | 193 | 1998 |
