Heather Michelle Hudson

Lindstrom, T. R., Mehring, A. D., & Hudson, H. M. (2007). Cream cheese made from whey protein polymers. Washington, DC: U.S. Patent and Trademark Office.

Daubert, C. R., Hudson, H. M., Foegeding, E. A., & Prabhasankar, P. (2006). Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes. LWT-FOOD SCIENCE AND TECHNOLOGY, 39(3), 206–215. https://doi.org/10.1016/j.lwt.2004.12.013

Hudson, H. M., & Daubert, C. R. (2002). Functionality comparison between derivatized whey proteins and a pregelatinized starch. JOURNAL OF TEXTURE STUDIES, 33(4), 297–314. https://doi.org/10.1111/j.1745-4603.2002.tb01351.x

Hudson, H. M., Daubert, C. R., & Foegeding, E. A. (2001). Thermal and PH stable protein thickening agent and method of making the same. Washington, DC: U.S. Patent and Trademark Office.

Hudson, H. M., Daubert, C. R., & Foegeding, E. A. (2000). Rheological and physical properties of derivitized whey protein isolate powders. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(8), 3112–3119. https://doi.org/10.1021/jf990906s

Hudson, H. M., Daubert, C. R., & Mills, R. H. (2000). The interdependency of protein-energy malnutrition, aging, and dysphagia. DYSPHAGIA, 15(1), 31–38. https://doi.org/10.1007/s004559910007