Christopher R Daubert

Works (83)

Updated: April 5th, 2024 00:54

2016 journal article

An ISO-Protein Model Food System for Evaluating Food Texture Effects

JOURNAL OF TEXTURE STUDIES, 47(5), 377–391.

By: C. Campbell n, C. Daubert n, M. Drake n & E. Foegeding  n

author keywords: Whey protein; oral processing; model foods; sensory; texture
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Beyond surface selection: The impact of different methodologies on tribological measurements

JOURNAL OF FOOD ENGINEERING, 134, 45–58.

By: H. Joyner *, C. Pernell n & C. Daubert n

author keywords: Soft tribology; Measurement; Friction coefficient
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior

JOURNAL OF FOOD SCIENCE, 79(5), E867–E880.

By: H. Joyner *, C. Pernell n & C. Daubert n

author keywords: ingredients; rheology; sensory analysis; tribology
MeSH headings : Animals; Food Analysis; Food Technology; Friction; Gelatin; Gels; Humans; Mastication; Milk / chemistry; Milk Proteins; Rheology; Saliva; Starch; Viscosity; Whey Proteins; Zea mays / chemistry
TL;DR: Correlations were found between rheological, tribological, and sensory behavior, suggesting that an underlying mechanism may impact both viscosity and friction behavior. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors

TRIBOLOGY LETTERS, 56(1), 143–160.

By: H. Joyner *, C. Pernell n & C. Daubert n

author keywords: Soft tribology; Food; Emulsion; Physical properties
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Impact of parameter settings on normal force and gap height during tribological measurements

JOURNAL OF FOOD ENGINEERING, 137, 51–63.

By: H. Joyner *, C. Pernell n & C. Daubert n

author keywords: Soft tribology; Measurement; Normal force
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS

JOURNAL OF TEXTURE STUDIES, 45(1), 47–61.

By: H. Koc n, E. Cakir *, C. Vinyard *, G. Essick*, C. Daubert n, M. Drake n, J. Osborne n, E. Foegeding n

author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/-Carrageenan Gels

JOURNAL OF FOOD PROCESS ENGINEERING, 36(4), 521–534.

By: H. Melito n, C. Daubert n & E. Foegeding n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese

JOURNAL OF TEXTURE STUDIES, 44(4), 253–288.

By: H. Melito n, C. Daubert n & E. Foegeding n

author keywords: Large amplitude oscillatory shear; oral processing; rheology; sensory
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels

Applied Rheology, 22(6), 296–309.

By: H. Melito, C. Daubert & E. Foegeding

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

2012 journal article

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

FOOD HYDROCOLLOIDS, 29(1), 234–245.

By: E. Cakir n, C. Vinyard *, G. Essick*, C. Daubert n, M. Drake n & E. Foegeding  n

author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
TL;DR: Evaluation of oral processing parameters at various stages was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Validation of a large amplitude oscillatory shear protocol

JOURNAL OF FOOD ENGINEERING, 113(1), 124–135.

By: H. Melito n, C. Daubert n & E. Foegeding n

author keywords: Large amplitude oscillatory shear; Nonlinear; Fourier analysis; Linear-to-nonlinear transitions
Source: Web Of Science
Added: August 6, 2018

2011 review

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

[Review of ]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129.

By: E. Foegeding n, C. Daubert n, M. Drake n, G. Essick*, M. Trulsson*, C. Vinyard *, F. Velde *

author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

A vane-in-cup approach to measure viscoelastic properties of gelatin gels through torque-time responses from brookfield YR-I viscometer

Applied Rheology, 21(6).

By: D. Tanjore & C. Daubert

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

2011 journal article

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.

By: E. Cakir n, H. Koc n, C. Vinyard *, G. Essick*, C. Daubert n, M. Drake n, E. Foegeding  n

author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH

INTERNATIONAL DAIRY JOURNAL, 21(5), 319–326.

By: P. Mudgal n, C. Daubert n & E. Foegeding n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis

JOURNAL OF FOOD SCIENCE, 76(4), C576–C584.

By: D. Clare & C. Daubert n

author keywords: emulsions; enzyme modification; heat stability; rheology; transglutaminase; whey protein
MeSH headings : Catalysis; Emulsions; Food Handling / methods; Gels / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Particle Size; Rheology; Solutions; Transglutaminases / metabolism; Viscosity; Water / chemistry; Whey Proteins
TL;DR: The functionality of whey dispersions, prepared with a modified whey protein concentrate (mWPC) ingredient, was significantly altered after cross-linking with microbial transglutaminase (TGase) upon pH adjustment to 8, and the functional characteristics of TGase- mWPC ingredients may be designed to deliver superior performance, especially with regard to improving heat and emulsion stability. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Kinetic study of beta-lactoglobulin thermal aggregation at low pH

JOURNAL OF FOOD ENGINEERING, 106(2), 159–165.

By: P. Mudgal n, C. Daubert n & E. Foegeding n

author keywords: beta-Lactoglobulin; Kinetics; Low pH; Aggregation; Model; Nucleation
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

QUANTIFYING SHEAR EFFECTS ON A MODEL EMULSION SYSTEM

JOURNAL OF FOOD PROCESS ENGINEERING, 35(6), 905–914.

By: M. Yurgec, J. Osborne*, J. Steffe* & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Rheological Innovations for Characterizing Food Material Properties

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 153–179.

By: H. Melito n & C. Daubert n

author keywords: rheological testing; shear testing; rheo-NMR; microrheology; large amplitude oscillatory shear (LAOS) testing
MeSH headings : Chemical Phenomena; Food Analysis / methods; Magnetic Resonance Imaging / methods; Magnetic Resonance Spectroscopy / methods; Mechanical Phenomena; Microscopy, Atomic Force / methods; Microscopy, Confocal / methods; Oscillometry / methods; Rheology / methods; Rheology / trends; Spectrometry, X-Ray Emission / methods; Ultrasonics / methods
TL;DR: This review highlights novel techniques used to analyze the rheological properties of foods over the previous decade, including large amplitude oscillatory shear testing and rheology techniques coupled with other measurement methods, such as microscopy and nuclear magnetic resonance. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 article

THE FUTURE DIRECTION OF THE JOURNAL OF TEXTURE STUDIES

Daubert, C. R. (2011, June). JOURNAL OF TEXTURE STUDIES, Vol. 42, pp. 173–173.

By: C. Daubert n

Source: Web Of Science
Added: August 6, 2018

2011 journal article

The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels

FOOD HYDROCOLLOIDS, 26(1), 33–43.

By: E. Cakir n, C. Daubert n, M. Drake n, C. Vinyard *, G. Essick* & E. Foegeding  n

author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497.

By: P. Mudgal n, C. Daubert n, D. Clare n & E. Foegeding  n

author keywords: acid hydrolysis; pepsin; cold thickening; beta-lactoglobulin; disulfide; whey protein
MeSH headings : Disulfides / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Hydrolysis; Lactoglobulins / chemistry; Lactoglobulins / metabolism; Pepsin A / metabolism; Solutions; Viscosity
TL;DR: Beyond the existence of limited disulfide interactions, acid hydrolysis and noncovalent interactions more likely play a crucial role in defining the functionality of acidified powdered modified whey ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Rheological properties and microstructure of Cheddar cheese made with different fat contents

JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576.

By: N. Rogers n, D. McMahon *, C. Daubert n, T. Berry n & E. Foegeding n

author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
TL;DR: It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Transglutaminase Catalysis of Modified Whey Protein Dispersions

JOURNAL OF FOOD SCIENCE, 75(4), C369–C377.

By: D. Clare n & C. Daubert n

author keywords: enzyme modification; functionality; glycoprotein formation; rheology-apparent viscosity; transglutaminase; whey protein
MeSH headings : Biocatalysis; Calcium Chloride / chemistry; Dipeptides / chemistry; Dithiothreitol / chemistry; Food Handling / methods; Glucosamine / chemistry; Glycoconjugates / chemistry; Hydrogen-Ion Concentration; Hydroxylamine / chemistry; Kinetics; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Milk Proteins / metabolism; Milk Proteins / ultrastructure; Osmolar Concentration; Particle Size; Polymers / chemistry; Sulfhydryl Compounds / analysis; Suspensions; Transglutaminases / metabolism; Viscosity; Whey Proteins
TL;DR: The results suggest that unique TGase-mWPC and/orTGase- mWPC-glucosamine ingredients may be designed to provide novel, value-added, polymeric/glyco-polymeric protein products that afford added benefit for the milk industry. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2009 journal article

Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects

FOOD HYDROCOLLOIDS, 23(7), 1762–1770.

By: P. Mudgal n, C. Daubert n & E. Foegeding n

author keywords: Functionality; beta-Lactoglobulin; Critical concentration; Whey protein; Microgels
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2009 article

Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough

Asghar, A., Anjum, F. M., Allen, J. C., Daubert, C. R., & Rasool, G. (2009, October). FOOD HYDROCOLLOIDS, Vol. 23, pp. 1687–1692.

By: A. Asghar *, F. Anjum *, J. Allen n, C. Daubert n & G. Rasool *

author keywords: Dough rheology; Frequency sweep; Mixograph; Modified whey protein concentrates
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2009 journal article

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772.

By: N. Rogers n, M. Drake n, C. Daubert n, D. McMahon *, T. Bletsch n & E. Foegeding n

author keywords: cheese; texture; rheology; low fat
MeSH headings : Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Elasticity; Female; Food Handling / methods; Humans; Mechanical Phenomena; Middle Aged; Rheology; Sensation; Time Factors; Viscosity
TL;DR: Investigation of the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period found that low-fat cheeses were differentiated from full-fat cheese by being more springy and firm and this difference widened as the cheeses aged. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Additive effects on the rheological behavior of alginate gels

Journal of Texture Studies, 39(5), 582–603.

By: J. Zhang n, C. Daubert n, J. Mulligan n & E. Foegeding n

UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH

JOURNAL OF DAIRY SCIENCE, 92(1), 35–48.

By: J. Lillard n, D. Clare n & C. Daubert n

author keywords: whey glycoprotein; lactosylation; Maillard reaction at low pH; emulsion
MeSH headings : Carbohydrate Metabolism; Colorimetry; Emulsions / chemistry; Food Technology; Glycosylation; Hydrogen-Ion Concentration; Mass Spectrometry; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Milk Proteins / metabolism; Milk Proteins / ultrastructure; Water / chemistry; Whey Proteins
TL;DR: It is suggested that the functionality of mWPC ingredients can be enhanced by conjugation with carbohydrate materials at low pH, especially with regard to improving the emulsifying attributes. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Calcium effects on the functionality of a modified whey protein ingredient

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940.

By: D. Clare n, S. Lillard n, S. Ramsey n, P. Amato n & C. Daubert n

MeSH headings : Calcium / pharmacology; Calorimetry, Differential Scanning; Desiccation; Elasticity; Food Additives / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Microscopy, Electron, Scanning; Milk Proteins / chemistry; Solutions; Viscosity; Whey Proteins
TL;DR: In the presence of added calcium (mWPC-Ca2+), protein solutions showed increased thickening capacity, especially under refrigeration temperatures, compared to dispersions made with mWPC alone, while the physical appearance of the network structure varied significantly upon visualization with scanning electron microscopy, in which case the formation of large, rounded, spherical structures was noted. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Factors regulating cheese shreddability

JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174.

By: J. Childs n, C. Daubert n, L. Stefanski n & E. Foegeding n

author keywords: cheese; shreddability; pressure-sensitive adhesion; surface energy
MeSH headings : Cheese / analysis; Dietary Fats / analysis; Food Handling / methods; Rheology; Statistics as Topic; Temperature; Time Factors
TL;DR: Rheological properties and tack energy appeared to be the key factors involved in shredding defects, and Mozzarella cheese, with the highest fat and lowest protein contents, produced the most fines but showed little adherence to the blade, even though tack energy increased with fat content. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Molecular interactions and functionality of a cold-gelling soy protein isolate

JOURNAL OF FOOD SCIENCE, 73(1), E16–E24.

By: G. Cramp n, P. Kwanyuen n & C. Daubert n

author keywords: cold-gelling; critical concentration; disulfide bonds; hydrophobic interactions; soy protein isolate
MeSH headings : Calorimetry, Differential Scanning; Chemical Phenomena; Chemistry, Physical; Cold Temperature; Electrophoresis, Agar Gel; Food Handling / methods; Gels; Protein Denaturation; Rheology; Soybean Proteins / analysis; Soybean Proteins / chemistry; Time Factors; Viscosity
TL;DR: The results suggested that heat denaturation at low protein concentrations limited network formation even after the protein concentration and interaction sites increased, impacting the isolate's cold gelling ability and suggested that hydrophobic interactions played a primary role in gel strength after disulfide bonds form. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Nutritional and rheological characterization of spray dried sweetpotato powder

LWT-FOOD SCIENCE AND TECHNOLOGY, 41(2), 206–216.

By: J. Grabowski n, V. Truong* & C. Daubert n

author keywords: spray dried sweetpotatoes; nutritional values; carotene isomerization; rheological properties
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Physicochemical variables affecting the rheology and microstructure of rennet casein gels

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(7), 2688–2697.

By: Q. Zhong  n, C. Daubert n & O. Velev n 

Contributors: Q. Zhong  n, C. Daubert n & O. Velev n 

author keywords: processed cheese; rennet casein; gelation; pH; cooling rate
MeSH headings : Caseins / chemistry; Chemical Phenomena; Chemistry, Physical; Chymosin / chemistry; Gels / chemistry; Hydrogen-Ion Concentration; Microscopy, Confocal; Rheology; Thermodynamics
TL;DR: The analysis of casein interactions suggests that the cooling rate affected the casein floc size only when repulsive interactions enabled a slow flocculation comparable with temperature change rates during cooling. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2006 journal article

A proposed strain-hardening mechanism for alginate gels

JOURNAL OF FOOD ENGINEERING, 80(1), 157–165.

By: J. Zhang n, C. Daubert n & E. Foegeding  n

author keywords: alginate gels; strain-hardening; large deformation
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Analysis of compression, tension and torsion for testing food gel fracture properties

JOURNAL OF TEXTURE STUDIES, 37(6), 620–639.

By: D. Hamann n, J. Zhang n, C. Daubert n, E. Foegeding  n & K. Diehl*

author keywords: compression; food gels; fracture properties; tension; torsion
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 book

Bioprocessing pipelines: Rheology and analysis

By: J. Steffe & C. Daubert

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

2006 journal article

Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol

Journal of Texture Studies, 37(2), 200–220.

By: J. Zhang n, C. Daubert n & E. Foegeding n

UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

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

2006 journal article

Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food

JOURNAL OF TEXTURE STUDIES, 37(3), 241–262.

By: L. Barrangou n, M. Drake n, C. Daubert n & E. Foegeding  n

author keywords: agar; fracture; gels; large-strain; sensory; texture
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2006 journal article

Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder

JOURNAL OF FOOD SCIENCE, 71(5), E209–E217.

By: J. Grabowski*, V. Truong* & C. Daubert*

author keywords: alpha-amylase; glass transition; maltodextrin; spray-drying; sweetpotatoes
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Characterization of polyacrylamide gels as an elastic model for food gels

RHEOLOGICA ACTA, 44(6), 622–630.

By: J. Zhang n, C. Daubert n & E. Foegeding n

author keywords: polyacrylamide gels; food gels; fracture property; large deformation
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Emulsifying and foaming properties of a derivatized whey protein ingredient

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 8(2), 243–253.

By: J. Firebaugh n & C. Daubert n

author keywords: whey protein; emulsifying capacity; protein foam; functionality
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Fracture analysis of alginate gels

JOURNAL OF FOOD SCIENCE, 70(7), E425–E431.

By: J. Zhang n, C. Daubert n & E. Foegeding n

author keywords: food gels; rheology; fracture properties; large deformation
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 review

Mechanical properties of foods used in experimental studies of primate masticatory function

[Review of ]. AMERICAN JOURNAL OF PRIMATOLOGY, 67(3), 329–346.

By: S. Williams *, B. Wright *, V. Den Truong n, C. Daubert n & C. Vinyard *

author keywords: mechanical properties; fracture toughness; elastic modulus; etectromyography
MeSH headings : Animals; Elasticity; Food; Hardness; Mastication / physiology; Primates / physiology
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
15. Life on Land (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes

LWT-FOOD SCIENCE AND TECHNOLOGY, 39(3), 206–215.

By: C. Daubert n, H. Hudson n, E. Foegeding n & P. Prabhasankar n

author keywords: whey protein; rheology; dispersion; zeta potential; particle size
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2005 article

Textural properties of agarose gels. I. Rheological and fracture properties

FOOD HYDROCOLLOIDS, Vol. 20, pp. 184–195.

By: L. Barrangou n, C. Daubert n & E. Foegeding n

author keywords: rheology; agarose; gels; fracture; modeling
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2005 article

Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

FOOD HYDROCOLLOIDS, Vol. 20, pp. 196–203.

By: L. Barrangou n, M. Drake n, C. Daubert n & E. Foegeding n

author keywords: sensory; rheology; agarose; gels; texture
UN Sustainable Development Goal Categories
Source: Web Of Science
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 n, C. Daubert n & E. Foegeding n

author keywords: beta-lactoglobulin; gelation; acidulants; rheology; denaturation; Hofmeister series
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
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–C86.

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

author keywords: beta-lactoglobulin; gelation; derivatization; acidulants; rheology
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
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 n, C. Daubert n & E. Allen Foegeding  n

author keywords: cold gelation; derivatized whey protein; freeze-drying; rheology; spray-drying; whey protein concentrate
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Cooling effects on a model rennet casein gel system: Part II. Permeability and microscopy

LANGMUIR, 20(18), 7406–7411.

By: Q. Zhong n, C. Daubert n & O. Velev n 

Contributors: Q. Zhong n, C. Daubert n & O. Velev n 

TL;DR: This study showed the importance of controlling floc numbers to modulate the strength of a gel, and cooling rates provide an approach of modulating functional properties when the chemical composition of a system is fixed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2004 journal article

Cooling effects on a model rennet casein gel system: part I. Rheological characterization

LANGMUIR, 20(18), 7399–7405.

By: Q. Zhong n, C. Daubert n & O. Velev n 

Contributors: Q. Zhong n, C. Daubert n & O. Velev n 

TL;DR: Controlling cooling schemes thus provides an approach for manipulating casein gelation and the microstructure for a system of fixed chemical compositions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2004 journal article

Cooling effects on processed cheese functionality

JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412.

By: Q. Zhong n, C. Daubert n & B. Farkas n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Kinetics of rennet casein gelation at different cooling rates

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 279(1), 88–94.

By: Q. Zhong n & C. Daubert n

author keywords: kinetics; rennet casein; gelation; cooling rate; rheology
TL;DR: This study illustrated that structure formation resulted from the addition of flocs into the protein network: not allFlocs were part of the network at a defined gel point, so the structure and thus quality of dairy products may be better controlled. (via Semantic Scholar)
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Quantifying fluid food texture

JOURNAL OF TEXTURE STUDIES, 35(6), 643–657.

By: N. Pollen n, C. Daubert n, R. Prabhasankar  n, M. Drake n & M. Gumpertz n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2004 book

Teaching and learning through inquiry: A guidebook for institutions and instructors

Sterling, Va.: Stylus Pub.

By: V. Lee, D. Greene, D. Wellman & . al.

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

2003 journal article

A mixer viscometry approach for blending devices

JOURNAL OF FOOD PROCESS ENGINEERING, 26(1), 1–16.

By: T. Glenn n & C. Daubert n

UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

A statistical analysis of creaming variables impacting process cheese melt quality

JOURNAL OF FOOD QUALITY, 26(4), 299–321.

By: T. Glenn n, C. Daubert n, B. Farkas n & L. Stefanski n

UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Relationships among rheological and sensorial properties of young cheeses

JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067.

By: J. Brown n, E. Foegeding n, C. Daubert n, M. Drake n & M. Gumpertz n

author keywords: cheese; texture; rheology; sensory
MeSH headings : Cheese / analysis; Elasticity; Food Technology; Humans; Rheology; Sensation; Viscosity
TL;DR: Analysis of the sensory and rheological properties of young cheeses showed that the cheeses' solid-like response decreased during aging, while phase angle, maximum compliance, and retardation time increased. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Rheological characterization of process cheese using tube viscometry

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(2), 259–267.

By: M. Leach n, B. Farkas n & C. Daubert n

author keywords: process cheese; tube viscometry; rheology
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2003 article

Rheological properties of fine-stranded whey protein isolate gels

Lowe, L. L., Foegeding, E. A., & Daubert, C. R. (2003, July). FOOD HYDROCOLLOIDS, Vol. 17, pp. 515–522.

By: L. Lowe n, E. Foegeding n & C. Daubert n

author keywords: gels; fine-stranded; non-linear rheology; strain-rate effects
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2003 article

Sensory and mechanical aspects of cheese texture

INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591.

By: E. Foegeding n, J. Brown, M. Drake n & C. Daubert n

author keywords: sensory texture; rheological properties; fracture properties; cheese
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Functionality comparison between derivatized whey proteins and a pregelatinized starch

JOURNAL OF TEXTURE STUDIES, 33(4), 297–314.

By: H. Hudson n & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate

JOURNAL OF FOOD SCIENCE, 67(8), 2945–2951.

By: C. Pernell n, P. Luck n , E. Foegeding n & C. Daubert n

Contributors: C. Pernell n, P. Luck n , E. Foegeding n & C. Daubert n

author keywords: angel food cake; whey protein; egg-white protein; rheology; cake; baking; WPI
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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 n & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions

JOURNAL OF FOOD PROCESS ENGINEERING, 25(1), 41–61.

By: A. Vais n, T. Palazoglu n, K. Sandeep n  & C. Daubert n

TL;DR: A model was developed to determine the apparent viscosity of CMC solutions as a function of shear rate, temperature, and concentration and it was found that the solutions behaved as pseudoplastic fluids that were irreversibly thixotropic and also viscoelastic. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2002 journal article

Rheological characterization of skim milk stabilized with carrageenan at high temperatures

JOURNAL OF FOOD SCIENCE, 67(2), 649–652.

By: A. Anderson n, C. Daubert n & B. Farkas n

author keywords: concentration; temperature; superposition; rheology; carrageenan
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Rheological methods for assessment of food freshness and stability

Freshness and Shelf Life of Foods, 836, 248–268.

By: V. Truong n & C. Daubert n

Ed(s): H. K. R. Cadwallader

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 35(4), 305–314.

By: V. Truong n, C. Daubert n, M. Drake n & . Baxter n

author keywords: vane rheology; uniaxial compression; texture profile analysis; multivariate analysis
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling

JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382.

By: P. Luck n , T. Lanier n, C. Daubert n & P. Kwanyuen n

Contributors: P. Luck n , T. Lanier n, C. Daubert n & P. Kwanyuen n

author keywords: soy isolate; small deformation rheology; Rousse theory; Prolina; frequency sweep
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2001 journal article

Gelation properties of dispersions containing polymerized and native whey protein isolate

FOOD HYDROCOLLOIDS, 15(2), 165–175.

By: B. Vardhanabhuti n, E. Foegeding n, M. McGuffey n, C. Daubert n & H. Swaisgood n

author keywords: whey protein isolate; gelation; rheological properties
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Textural characterization of cheeses using vane rheometry and torsion analysis

JOURNAL OF FOOD SCIENCE, 66(5), 716–721.

By: V. Truong n & C. Daubert n

author keywords: rheology; vane method; torsion; texture map; cheese
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2001 patent

Thermal and PH stable protein thickening agent and method of making the same

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

By: H. Hudson, C. Daubert & E. Foegeding

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

2000 journal article

Comparative study of large strain methods for assessing failure characteristics of selected food gels

JOURNAL OF TEXTURE STUDIES, 31(3), 335–353.

By: V. Truong n & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Measurement of the yield stress of protein foams by vane rheometry

JOURNAL OF FOOD SCIENCE, 65(1), 110–114.

By: C. Pernell n, E. Foegeding n & C. Daubert n

author keywords: foams; yield stress; vane method
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Rheological and physical properties of derivitized whey protein isolate powders

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(8), 3112–3119.

By: H. Hudson n, C. Daubert n & E. Foegeding n

author keywords: whey protein; gelation; cold-set gels; freeze-drying; acid hydrolysis
MeSH headings : Milk Proteins / chemistry; Powders; Rheology; Whey Proteins
TL;DR: This processing technique manipulates WPI into a product capable of forming cold-set weak gel structures suitable for thickening over a wide range of temperature and pH food systems. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2000 journal article

The interdependency of protein-energy malnutrition, aging, and dysphagia

DYSPHAGIA, 15(1), 31–38.

By: H. Hudson n, C. Daubert n & R. Mills

author keywords: aging; dysphagia; immune function; malnutrition; muscle function; deglutition; deglutition disorders
MeSH headings : Acute Disease; Aged; Aging / physiology; Chronic Disease; Deglutition Disorders / etiology; Disease Susceptibility; Humans; Nutrition Assessment; Nutritional Status; Protein-Energy Malnutrition / etiology; Risk Factors; Survival Rate
TL;DR: Early identification of substandard nutritional status and subsequent interventiion in the elderly dysphagic population may circumvent the deleterious effects of malnutrition. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Relationship between instrumental and sensory measurements of cheese texture

JOURNAL OF TEXTURE STUDIES, 30(4), 451–476.

By: M. Drake *, P. Gerard *, V. Truong n & C. Daubert n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Rheological and sensory properties of reduced-fat processed cheeses containing lecithin

JOURNAL OF FOOD SCIENCE, 64(4), 744–747.

By: M. Drake *, V. Truong* & C. Daubert n

author keywords: reduced fat; cheese; processed cheese; lecithin; texture
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Predicting the electrorheological behavior of milk chocolate

Journal of Food Process Engineering, 21(3), 249–261.

By: C. Daubert n, J. Steffe* & A. Srivastava*

UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

1998 journal article

Quantitative measurement of food spreadability using the vane method

JOURNAL OF TEXTURE STUDIES, 29(4), 427–435.

By: C. Daubert n, J. Tkachuk n & V. Truong n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

1997 journal article

Electric field effects on the thermal conductivity of milk chocolate determined using the ''mirror image method''

JOURNAL OF FOOD PROCESS ENGINEERING, 20(1), 77–89.

By: C. Daubert n, J. Steffe & . Lloyd *

Source: Web Of Science
Added: August 6, 2018

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