Works (83)

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, C. Daubert, M. Drake & E. Foegeding

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

2014 | journal article

Adaptation of oral processing to the fracture properties of soft solids

Journal of Texture Studies, 45(1), 47–61.

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

Source: NC State University Libraries
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 & C. Daubert

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

2014 | journal article

Impact of formulation and saliva on acid milk gel friction behavior

Journal of Food Science, 79(5), E867–880.

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

Source: NC State University Libraries
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 & C. Daubert

Source: NC State University Libraries
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 & C. Daubert

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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

Evaluation of texture changes due to compositional differences using oral processing

Journal of Texture Studies, 43(4), 257–267.

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

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

2012 | 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

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

2012 | 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, C. Daubert, M. Drake, C. Vinyard, G. Essick & E. Foegeding

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

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

2011 | review

A comprehensive approach to understanding textural properties of semi- and soft-solid foods

Journal of Texture Studies.

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

Source: NC State University Libraries
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

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, C. Daubert, D. Clare & E. Foegeding

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

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

2011 | journal article

Expanded functionality of modified whey protein dispersions after transglutaminase catalysis

Journal of Food Science, 76(4), C576–584.

By: D. Clare & C. Daubert

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

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

2011 | review

Rheological innovations for characterizing food material properties

Annual review of food science and technology, vol 2.

By: H. Melito & C. Daubert

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

2011 | journal article

The future direction of the journal of texture studies

Journal of Texture Studies, 42(3), 173–173.

By: C. Daubert

Source: NC State University Libraries
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, D. McMahon, C. Daubert, T. Berry & E. Foegeding

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

2010 | journal article

Transglutaminase catalysis of modified whey protein dispersions

Journal of Food Science, 75(4), C369–377.

By: D. Clare & C. Daubert

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

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

2009 | conference paper

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

In Food Hydrocolloids (Vol. 23, pp. 1687–1692).

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

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

2009 | 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, D. Clare & C. Daubert

Source: NC State University Libraries
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, M. Drake, C. Daubert, D. McMahon, T. Bletsch & E. Foegeding

Source: NC State University Libraries
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, C. Daubert, J. Mulligan & E. Foegeding

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

2008 | journal article

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

Journal of Food Science, 73(1), E16–24.

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

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

2008 | journal article

Nutritional and rheological characterization of spray dried sweetpotato powder

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 41(2), 206–216.

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

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

2007 | journal article

A proposed strain-hardening mechanism for alginate gels

Journal of Food Engineering, 80(1), 157–165.

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

Source: NC State University Libraries
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, S. Lillard, S. Ramsey, P. Amato & C. Daubert

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

2007 | journal article

Factors regulating cheese shreddability

Journal of Dairy Science, 90(5), 2163–2174.

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

Source: NC State University Libraries
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, C. Daubert & O. Velev

Source: NC State University Libraries
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, J. Zhang, C. Daubert, E. Foegeding & K. Diehl

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

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

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

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 39(3), 206–215.

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, M. Drake, C. Daubert & E. Foegeding

Source: NC State University Libraries
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), E209–217.

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

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

2006 | journal article

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

Food Hydrocolloids, 20(03-Feb), 184–195.

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

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

2006 | journal article

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

Food Hydrocolloids, 20(03-Feb), 196–203.

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

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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 & C. Daubert

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

2005 | journal article

Fracture analysis of alginate gels

Journal of Food Science, 70(7), E425–431.

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

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

2005 | journal article

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

American Journal of Primatology, 67(3), 329–346.

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

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

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, C. Daubert & O. Velev

Source: 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, C. Daubert & O. Velev

Source: 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, C. Daubert & B. Farkas

Source: NC State University Libraries
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 & C. Daubert

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

2004 | journal article

Quantifying fluid food texture

Journal of Texture Studies, 35(6), 643–657.

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

Source: NC State University Libraries
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 statistical analysis of creaming variables impacting process cheese melt quality

Journal of Food Quality, 26(4), 299–321.

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

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 & C. Daubert

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

2003 | journal article

Relationships among rheological and sensorial properties of young cheeses

Journal of Dairy Science, 86(10), 3054–3067.

Source: NC State University Libraries
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, B. Farkas & C. Daubert

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

2003 | journal article

Rheological methods for assessment of food freshness and stability

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

By: V. Truong & C. Daubert

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

2003 | journal article

Rheological properties of fine-stranded whey protein isolate gels

Food Hydrocolloids, 17(4), 515–522.

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

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

2003 | journal article

Sensory and mechanical aspects of cheese texture

International Dairy Journal, 13(8), 585–591.

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

Source: NC State University Libraries
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 & C. Daubert

Source: NC State University Libraries
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, P. Luck, E. Foegeding & C. Daubert

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

2002 | journal article

Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions

Journal of Food Process Engineering, 25(1), 41–61.

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

Source: 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, C. Daubert & B. Farkas

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

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 35(4), 305–314.

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

Source: NC State University Libraries
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, T. Lanier, C. Daubert & P. Kwanyuen

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

2001 | journal article

Gelation properties of dispersions containing polymerized and native whey protein isolate

Food Hydrocolloids, 15(2), 165–175.

Source: NC State University Libraries
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 & C. Daubert

Source: NC State University Libraries
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 & C. Daubert

Source: NC State University Libraries
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, E. Foegeding & C. Daubert

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

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

2000 | journal article

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

Dysphagia, 15(1), 31–38.

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

Source: NC State University Libraries
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 & C. Daubert

Source: NC State University Libraries
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

Source: NC State University Libraries
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, J. Steffe & A. Srivastava

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, J. Tkachuk & V. Truong

Source: NC State University Libraries
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, J. Steffe & J. Lloyd

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