@misc{lindstrom_mehring_hudson_2007, title={Cream cheese made from whey protein polymers}, volume={7,250,183}, number={2007 Jul. 31}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Lindstrom, T. R. and Mehring, A. D. and Hudson, H. M.}, year={2007} }
 @article{daubert_hudson_foegeding_prabhasankar_2006, title={Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes}, volume={39}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2004.12.013}, abstractNote={A multi-step processing technique produced large colloidal particles from whey proteins, prompting instantaneous thickening upon hydration. Analysis of the rheological characteristics and zeta potential of the modified whey suspensions of defined particle sizes allowed investigation into the role of size on ingredient functionality. Preliminarily, the modified protein powders were sieved to achieve three size ranges, and analyzes were conducted on each of the three distributions and the non-sieved fractions. Following hydration, steady and oscillatory shear analyzes were performed using a controlled stress rheometer to determine rheological characteristics. Intrinsic viscosity was determined with a capillary viscometer and application of the Huggins equation. Zeta potential was calculated from colloidal electrophoretic mobility, measured with a ZetaPALS analyser. After thorough hydration, particle-size analysis revealed a size increase of >1.3 times for each fraction. When analysed on a protein basis, increasing particle size yielded an increase to intrinsic viscosity, flow behavior index, zero shear viscosity, and a decreased zeta potential and consistency coefficient. Knowledge of the interrelationship between zeta potential, rheological properties, and particle size of the modified whey ingredient will further advance an understanding of the functionality of this protein ingredient.}, number={3}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Daubert, CR and Hudson, HM and Foegeding, EA and Prabhasankar, P}, year={2006}, pages={206–215} }
 @article{hudson_daubert_2002, title={Functionality comparison between derivatized whey proteins and a pregelatinized starch}, volume={33}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2002.tb01351.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Hudson, HM and Daubert, CR}, year={2002}, month={Oct}, pages={297–314} }
 @misc{hudson_daubert_foegeding_2001, title={Thermal and PH stable protein thickening agent and method of making the same}, volume={6,261,624}, number={2001 July 17}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Hudson, H. M. and Daubert, C. R. and Foegeding, E. A.}, year={2001} }
 @article{hudson_daubert_foegeding_2000, title={Rheological and physical properties of derivitized whey protein isolate powders}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf990906s}, abstractNote={Pregelatinized starch is employed in many food applications due to the instantaneous nature of thickening and stability imparted by modification. Proteins, however, have been excluded as a viscosifying agent due to requisite thermal treatments required to create structure. Whey protein isolate gels were produced while manipulating heating time, pH, and mineral type/content, producing a variety of gel types/networks. Gels were frozen, freeze-dried, and ground into a powder. Once reconstituted in deionized water, gel powders were evaluated based on solubility studies, rotational viscometry, and electrophoresis. The protein powder exhibiting the largest apparent viscosity, highest degree of hydrolysis, and greatest solubility was selected for pH and temperature stability analyses and small amplitude oscillatory rheology. This processing technique manipulates WPI into a product capable of forming cold-set weak gel structures suitable for thickening over a wide range of temperature and pH food systems.}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Hudson, HM and Daubert, CR and Foegeding, EA}, year={2000}, month={Aug}, pages={3112–3119} }
 @article{hudson_daubert_mills_2000, title={The interdependency of protein-energy malnutrition, aging, and dysphagia}, volume={15}, ISSN={["1432-0460"]}, DOI={10.1007/s004559910007}, abstractNote={Advancing age is increasingly associated with confounding chronic and acute ailments, predisposing elderly individuals to conditions such as malnutrition and swallowing dysfunction. This enhanced susceptibility to malnutrition and dysphagia in this aging demographic lends itself to exacerbating, disabling conditions that may result in increased morbidity and mortality in the event of an aspiration episode. Early identification of substandard nutritional status and subsequent interventiion in the elderly dysphagic population may circumvent the deleterious effects of malnutrition.}, number={1}, journal={DYSPHAGIA}, author={Hudson, HM and Daubert, CR and Mills, RH}, year={2000}, pages={31–38} }