Donald D. Hamann

Hamann, D. D., Zhang, J., Daubert, C. R., Foegeding, E. A., & Diehl, K. C., Jr. (2006). Analysis of compression, tension and torsion for testing food gel fracture properties. JOURNAL OF TEXTURE STUDIES, 37(6), 620–639. https://doi.org/10.1111/j.1745-4603.2006.00074.x

Gilleland, G. M., Lanier, T. C., & Hamann, D. D. (1997). Covalent bonding in pressure-induced fish protein gels. JOURNAL OF FOOD SCIENCE, 62(4), 713-+. https://doi.org/10.1111/j.1365-2621.1997.tb15442.x

Truong, V. D., Walter, W. M., & Hamann, D. D. (1997). Relationship between instrumental and sensory parameters of cooked sweetpotato texture. JOURNAL OF TEXTURE STUDIES, 28(2), 163–185. https://doi.org/10.1111/j.1745-4603.1997.tb00109.x

Hamann, D. D., Kushman, L. J., & Ballinger, W. E. (1973). Sorting blueberries for quality by vibration. Journal of the American Society for Horticultural Science, 98(6), 572.