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
Source: Web Of Science
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 n, E. Cakir*, C. Vinyard*, G. Essick*, C. Daubert n, M. Drake n, J. Osborne n, E. Foegeding n

co-author countries: New Zealand 🇳🇿
author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
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
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
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
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
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, C. Daubert n & E. Foegeding n

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, 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

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
Source: Web Of Science
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
Source: Web Of Science
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 n

Source: Web Of Science
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 n, C. Daubert n, M. Drake n, C. Vinyard*, G. Essick* & E. Foegeding n

author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
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, 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*

co-author countries: Netherlands 🇳🇱 Sweden 🇸🇪
author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
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

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
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*, C. Daubert* & E. Foegeding*

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 n & 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
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
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 & 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
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

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
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
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
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.

co-author countries: Pakistan 🇵🇰
author keywords: Dough rheology; Frequency sweep; Mixograph; Modified whey protein concentrates
Source: Web Of Science
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 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
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
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

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–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
Source: Web Of Science
Added: August 6, 2018

2008 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
Source: Web Of Science
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 n, C. Daubert n & E. Foegeding n

author keywords: alginate gels; strain-hardening; large deformation
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
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
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
Sources: Web Of Science, ORCID
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
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* & E. Foegeding n

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

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
Source: Web Of Science
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

author keywords: agar; fracture; gels; large-strain; sensory; texture
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

2006 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
Source: Web Of Science
Added: August 6, 2018

2006 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
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
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
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
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, C. Daubert n & C. Vinyard*

author keywords: mechanical properties; fracture toughness; elastic modulus; etectromyography
MeSH headings : Animals; Elasticity; Food; Hardness; Mastication / physiology; Primates / physiology
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
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
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* & E. Allen Foegeding n

author keywords: cold gelation; derivatized whey protein; freeze-drying; rheology; spray-drying; whey protein concentrate
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

Sources: Web Of Science, ORCID
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

Sources: Web Of Science, ORCID
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

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
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

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

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

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
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
Source: Web Of Science
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 n

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

Source: NC State University Libraries
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
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
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

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
Sources: Web Of Science, 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

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

Sources: Web Of Science, ORCID
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*

author keywords: concentration; temperature; superposition; rheology; carrageenan
Source: Web Of Science
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, C. Daubert n, M. Drake n & . Baxter n

author keywords: vane rheology; uniaxial compression; texture profile analysis; multivariate analysis
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
Sources: Web Of Science, 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
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 & C. Daubert n

author keywords: rheology; vane method; torsion; texture map; cheese
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 & C. Daubert n

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*, E. Foegeding* & C. Daubert*

author keywords: foams; yield stress; vane method
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
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
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 & C. Daubert n

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
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*

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* & V. Truong

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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