@misc{resch_daubert_2006, title={Process for producing cold-gelling hydrocolloids}, volume={6,987,182}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Resch, J. J. and Daubert, C. R.}, year={2006} }
 @article{resch_daubert_foegeding_2005, title={The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels}, volume={19}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2004.10.034}, abstractNote={Heat-induced beta-lactoglobulin (β-Lg) gels and instantly-thickening protein powders derived from these gels were rheologically characterized to identify how acid selection and pH adjustment impact whey protein gelation and derived powder properties. An established procedure for the production of an instant-thickening whey protein ingredient, consisting of protein hydration, pH adjustment to 3.35, thermal gelation at 80 °C, and drying, was applied to β-Lg. Hydrochloric, lactic, citric, and phosphoric acids were evaluated in the critical pH adjustment step. Acidulant selection clearly impacted β-Lg gelation and derived powder properties. Ion specific effects were in general agreement with classical Hofmeister series behavior. Maximum viscosity and water holding were observed in the ingredients derived from the strong, translucent gels created in systems utilizing lactic and hydrochloric acids. Use of citric acid resulted in a brittle, opaque coagulum which created an ingredient with very poor thickening functionality. Protein solutions treated with phosphoric acid were most resistant to gelation at 80 °C and led to limited thickening ability of the derived powder. Acidulant selection is an important processing parameter that may be manipulated to modify β-Lg gelation and the functional properties of derived thickening ingredients.}, number={5}, journal={FOOD HYDROCOLLOIDS}, author={Resch, JJ and Daubert, CR and Foegeding, EA}, year={2005}, month={Sep}, pages={851–860} }
 @article{resch_daubert_foegeding_2005, title={beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb09025.x}, abstractNote={: The effect of acidulant selection, heating temperature, and heating rate on the properties of low-pH β-lactoglobulin (β-Lg) gels and powders derived from these gels was investigated by rheological and microscopic techniques. As isothermal gelation temperature was increased from 75 to 85 °C, gels made with hydrochloric and lactic acid showed more rapid gel formation and increased stress at gel fracture. Thickening and water-holding properties of powders derived from these gels also increased with temperature. Increases in gel strength and derivatized powder functionality appeared to plateau above 85 °C. Gels and derivatized powders prepared with phosphoric acid exhibited attributes similar to samples prepared with HCl and lactic acid at lower temperatures. The ion-specific ability of phosphate to increase denaturation temperature was responsible for the shift in properties of gels made with phosphoric acid. Microscopy revealed temperature effects on network building block size, but variations in rheological properties could not be linked to changes in gel micrographs. Alteration of heating rates from 2.0 to 0.2 °C/min during gelation affected the observed gelation temperature, but had little effect on final gel mechanical properties. Acid selection and gelation temperature offer alternatives to control β-Lg gel strength and the functional properties of instant thickening protein ingredients.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Resch, JJ and Daubert, CR and Foegeding, EA}, year={2005}, pages={C79–C86} }
 @article{resch_daubert_allen foegeding_2004, title={A comparison of drying operations on the rheological properties of whey protein thickening ingredients}, volume={39}, ISSN={["1365-2621"]}, DOI={10.1111/j.1365-2621.2004.00882.x}, abstractNote={Summary}, number={10}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Resch, JJ and Daubert, CR and Allen Foegeding, E}, year={2004}, month={Dec}, pages={1023–1031} }
 @article{resch_daubert_2002, title={Rheological and physicochemical properties of derivatized whey protein concentrate powders}, volume={5}, ISSN={["1532-2386"]}, DOI={10.1081/JFP-120005795}, abstractNote={ABSTRACT The gelling ability of whey proteins provides important textural and water holding properties in many foods. However, because many products cannot be heated to the temperature needed for thermal gelation of whey proteins, cold-set gelation of whey proteins could be very advantageous to the food industry. A derivatization procedure for the production of a cold gelling whey protein isolate (WPI) consisting of protein hydration, pH adjustment, thermal gelation, freeze drying, and milling was applied to three commercial whey protein concentrates (WPC). The resulting derivatized WPC powders were reconstituted in water and evaluated through a range of rheological and physical property studies. The effects of temperature, concentration, and shear on viscosity as well as water holding capacity and intrinsic viscosity were assessed. Although the composition of the starting materials influenced the functionality of the final derivatized powders, all samples exhibited a dramatic increase in thickening and water holding ability. All samples were able to form cold-set weak gel structures suitable for contributing viscosity and texture to a wide range of food systems.}, number={2}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, author={Resch, JJ and Daubert, CR}, year={2002}, pages={419–434} }