Christopher R Daubert

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

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

ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS

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

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

JOURNAL OF FOOD ENGINEERING, 134, 45–58.

Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior

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

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

TRIBOLOGY LETTERS, 56(1), 143–160.

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

JOURNAL OF FOOD ENGINEERING, 137, 51–63.

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.

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

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

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

Applied Rheology, 22(6), 296–309.

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

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

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

FOOD HYDROCOLLOIDS, 29(1), 234–245.

QUANTIFYING SHEAR EFFECTS ON A MODEL EMULSION SYSTEM

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

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

FOOD HYDROCOLLOIDS, 26(1), 33–43.

Validation of a large amplitude oscillatory shear protocol

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

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

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

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).

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

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

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

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

Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis

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

Kinetic study of beta-lactoglobulin thermal aggregation at low pH

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

Rheological Innovations for Characterizing Food Material Properties

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

THE FUTURE DIRECTION OF THE JOURNAL OF TEXTURE STUDIES

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

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

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

Transglutaminase Catalysis of Modified Whey Protein Dispersions

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

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

FOOD HYDROCOLLOIDS, 23(7), 1762–1770.

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.

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

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

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

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

Additive effects on the rheological behavior of alginate gels

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

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

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

Nutritional and rheological characterization of spray dried sweetpotato powder

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

A proposed strain-hardening mechanism for alginate gels

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

Calcium effects on the functionality of a modified whey protein ingredient

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

Factors regulating cheese shreddability

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

Physicochemical variables affecting the rheology and microstructure of rennet casein gels

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

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

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

Bioprocessing pipelines: Rheology and analysis

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

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

Process for producing cold-gelling hydrocolloids

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

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

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

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

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

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

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

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

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

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

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

Characterization of polyacrylamide gels as an elastic model for food gels

RHEOLOGICA ACTA, 44(6), 622–630.

Emulsifying and foaming properties of a derivatized whey protein ingredient

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

Fracture analysis of alginate gels

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

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

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

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.

beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions

JOURNAL OF FOOD SCIENCE, 70(1), C79–C86.

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.

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

LANGMUIR, 20(18), 7406–7411.

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

LANGMUIR, 20(18), 7399–7405.

Cooling effects on processed cheese functionality

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

Kinetics of rennet casein gelation at different cooling rates

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

Quantifying fluid food texture

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

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

Sterling, Va.: Stylus Pub.

A mixer viscometry approach for blending devices

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

A statistical analysis of creaming variables impacting process cheese melt quality

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

Relationships among rheological and sensorial properties of young cheeses

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

Rheological characterization of process cheese using tube viscometry

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

Rheological methods for assessment of food freshness and stability

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

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.

Sensory and mechanical aspects of cheese texture

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

Functionality comparison between derivatized whey proteins and a pregelatinized starch

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

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

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

Rheological and physicochemical properties of derivatized whey protein concentrate powders

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(2), 419–434.

Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions

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

Rheological characterization of skim milk stabilized with carrageenan at high temperatures

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

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.

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

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

Gelation properties of dispersions containing polymerized and native whey protein isolate

FOOD HYDROCOLLOIDS, 15(2), 165–175.

Textural characterization of cheeses using vane rheometry and torsion analysis

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

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

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

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

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

Measurement of the yield stress of protein foams by vane rheometry

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

Rheological and physical properties of derivitized whey protein isolate powders

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

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

DYSPHAGIA, 15(1), 31–38.

Relationship between instrumental and sensory measurements of cheese texture

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

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

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

Predicting the electrorheological behavior of milk chocolate

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

Quantitative measurement of food spreadability using the vane method

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

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.