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Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects

Food hydrocolloids, 2009-10, Vol.23 (7), p.1762-1770

2009

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Textural properties of agarose gels. I. Rheological and fracture properties

Food hydrocolloids, 2006, Vol.20 (2), p.184-195

2006

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The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Food hydrocolloids, 2012, Vol.26 (1), p.33-43

2012

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Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Food hydrocolloids, 2012-10, Vol.29 (1), p.234-245

2012

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Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

Food hydrocolloids, 2006, Vol.20 (2), p.196-203

2006

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Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of β-Lactoglobulin

Journal of agricultural and food chemistry, 2011-03, Vol.59 (5), p.1491-1497

2011

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Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Food hydrocolloids, 2009-10, Vol.23 (7), p.1687-1692

2009

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Rheological and Physical Properties of Derivitized Whey Protein Isolate Powders

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3112-3119

2000

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Physicochemical Variables Affecting the Rheology and Microstructure of Rennet Casein Gels

Journal of agricultural and food chemistry, 2007-04, Vol.55 (7), p.2688-2697

2007

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The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

Food hydrocolloids, 2005, Vol.19 (5), p.851-860

2005

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Gelation properties of dispersions containing polymerized and native whey protein isolate

Food hydrocolloids, 2001, Vol.15 (2), p.165-175

2001

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The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Food chemistry, 2011-08, Vol.127 (4), p.1615-1624

2011

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Calcium Effects on the Functionality of a Modified Whey Protein Ingredient

Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10932-10940

2007

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Rheological properties of fine-stranded whey protein isolate gels

Food hydrocolloids, 2003, Vol.17 (4), p.515-522

2003

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Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3577-3584

2007

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Immunoassay Analysis and Gas Chromatography Confirmation of Atrazine Residues in Water Samples from a Field Study Conducted in the State of Wisconsin

Journal of agricultural and food chemistry, 1995-01, Vol.43 (1), p.268-274

1995

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Fatty acid structure and nutritive value

Journal of the American Oil Chemists' Society, 1949-09, Vol.26 (9), p.466-469

Daubert, B. F.

1949

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Delta‐tocopherol as an antioxidant in lard

Journal of the American Oil Chemists' Society, 1948-01, Vol.25 (1), p.26-27

1948

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Limitations of the periodate oxidation method for the determination of monoglycerides in fats and oils

Journal of the American Oil Chemists' Society, 1950-03, Vol.27 (3), p.100-102

1950

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Low‐temperature solvent fractionation of corn oil and calculation of its glyceride structure

Journal of the American Oil Chemists' Society, 1948-12, Vol.25 (12), p.425-433

1948

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Polymorphism of synthetic glycerides

Journal of the American Oil Chemists' Society, 1945-05, Vol.22 (5), p.113-115

1945

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Hydrogenation and spectral absorption studies on methyl linoleate, methyl linolenate, and soybean oil

Journal of the American Oil Chemists' Society, 1945-11, Vol.22 (11), p.299-302

1945

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Spectrophotometric analysis of alkali‐isomerized synthetic glycerides

Journal of the American Oil Chemists' Society, 1945-07, Vol.22 (7), p.180-182

1945

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Autoxidation of drying oils adsorbed on porous solids

Journal of the American Oil Chemists' Society, 1951-04, Vol.28 (4), p.129-133

1951

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The kinetics of the hydrogenation of triglycerides

Journal of the American Oil Chemists' Society, 1955-02, Vol.32 (2), p.69-73

1955

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Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects

Textural properties of agarose gels. I. Rheological and fracture properties

The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of β-Lactoglobulin

Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Rheological and Physical Properties of Derivitized Whey Protein Isolate Powders

Physicochemical Variables Affecting the Rheology and Microstructure of Rennet Casein Gels

The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

Gelation properties of dispersions containing polymerized and native whey protein isolate

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Calcium Effects on the Functionality of a Modified Whey Protein Ingredient

Rheological properties of fine-stranded whey protein isolate gels

Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties

Immunoassay Analysis and Gas Chromatography Confirmation of Atrazine Residues in Water Samples from a Field Study Conducted in the State of Wisconsin

Fatty acid structure and nutritive value

Delta‐tocopherol as an antioxidant in lard

Limitations of the periodate oxidation method for the determination of monoglycerides in fats and oils

Low‐temperature solvent fractionation of corn oil and calculation of its glyceride structure

Polymorphism of synthetic glycerides

Hydrogenation and spectral absorption studies on methyl linoleate, methyl linolenate, and soybean oil

Spectrophotometric analysis of alkali‐isomerized synthetic glycerides

Autoxidation of drying oils adsorbed on porous solids

The kinetics of the hydrogenation of triglycerides

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