Works (5)

2006 patent

Process for producing cold-gelling hydrocolloids

Washington, DC: U.S. Patent and Trademark Office.

By: J. Resch & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

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

Food Hydrocolloids, 19(5), 851–860.

By: J. Resch, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions

Journal of Food Science, 70(1), C79–86.

By: J. Resch, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2004 journal article

A comparison of drying operations on the rheological properties of whey protein thickening ingredients

International Journal of Food Science and Technology, 39(10), 1023–1031.

By: J. Resch, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Rheological and physicochemical properties of derivatized whey protein concentrate powders

International Journal of Food Properties, 5(2), 419–434.

By: J. Resch & C. Daubert

Source: NC State University Libraries
Added: August 6, 2018