Jeffrey J. Resch

Resch, J. J., & Daubert, C. R. (2006). Process for producing cold-gelling hydrocolloids. Washington, DC: U.S. Patent and Trademark Office.

Resch, J. J., Daubert, C. R., & Foegeding, E. A. (2005). 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. https://doi.org/10.1016/j.foodhyd.2004.10.034

Resch, J. J., Daubert, C. R., & Foegeding, E. A. (2005). beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions. JOURNAL OF FOOD SCIENCE, 70(1), C79–C86. https://doi.org/10.1111/j.1365-2621.2005.tb09025.x

Resch, J. J., Daubert, C. R., & Allen Foegeding, E. (2004). 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. https://doi.org/10.1111/j.1365-2621.2004.00882.x

Resch, J. J., & Daubert, C. R. (2002). Rheological and physicochemical properties of derivatized whey protein concentrate powders. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(2), 419–434. https://doi.org/10.1081/JFP-120005795