Christopher Daubert

Campbell, C. L., Daubert, C. R., Drake, M., & Foegeding, E. A. (2016). An ISO-Protein Model Food System for Evaluating Food Texture Effects. JOURNAL OF TEXTURE STUDIES, 47(5), 377–391. https://doi.org/10.1111/jtxs.12182

Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014). Beyond surface selection: The impact of different methodologies on tribological measurements. JOURNAL OF FOOD ENGINEERING, 134, 45–58. https://doi.org/10.1016/j.jfoodeng.2014.03.003

Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014). Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior. JOURNAL OF FOOD SCIENCE, 79(5), E867–E880. https://doi.org/10.1111/1750-3841.12439

Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014). Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors. TRIBOLOGY LETTERS, 56(1), 143–160. https://doi.org/10.1007/s11249-014-0393-1

Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014). Impact of parameter settings on normal force and gap height during tribological measurements. JOURNAL OF FOOD ENGINEERING, 137, 51–63. https://doi.org/10.1016/j.jfoodeng.2014.03.019

Koc, H., Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., … Foegeding, E. A. (2014). ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS. JOURNAL OF TEXTURE STUDIES, 45(1), 47–61. https://doi.org/10.1111/jtxs.12051

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2013). 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. https://doi.org/10.1111/jfpe.12015

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2013). Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese. JOURNAL OF TEXTURE STUDIES, 44(4), 253–288. https://doi.org/10.1111/jtxs.12021

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2012). Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels. Applied Rheology, 22(6), 296–309.

Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., & Foegeding, E. A. (2012). Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. FOOD HYDROCOLLOIDS, 29(1), 234–245. https://doi.org/10.1016/j.foodhyd.2012.02.006

Cakir, E., Daubert, C. R., Drake, M. A., Vinyard, C. J., Essick, G., & Foegeding, E. A. (2012). The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels. FOOD HYDROCOLLOIDS, 26(1), 33–43. https://doi.org/10.1016/j.foodhyd.2011.04.011

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2012). Validation of a large amplitude oscillatory shear protocol. JOURNAL OF FOOD ENGINEERING, 113(1), 124–135. https://doi.org/10.1016/j.jfoodeng.2012.05.008

Foegeding, E. A., Daubert, C. R., Drake, M. A., Essick, G., Trulsson, M., Vinyard, C. J., & Velde, F. (2011). [Review of A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129. https://doi.org/10.1111/j.1745-4603.2011.00286.x

Tanjore, D., & Daubert, C. R. (2011). 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).

Cakir, E., Koc, H., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M., & Foegeding, E. A. (2012). EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING. JOURNAL OF TEXTURE STUDIES, 43(4), 257–267. https://doi.org/10.1111/j.1745-4603.2011.00335.x

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH. INTERNATIONAL DAIRY JOURNAL, 21(5), 319–326. https://doi.org/10.1016/j.idairyj.2010.11.014

Clare, D. A., & Daubert, C. R. (2011). Expanded Functionality of Modified Whey Protein Dispersions after Transglutaminase Catalysis. JOURNAL OF FOOD SCIENCE, 76(4), C576–C584. https://doi.org/10.1111/j.1750-3841.2011.02128.x

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Kinetic study of beta-lactoglobulin thermal aggregation at low pH. JOURNAL OF FOOD ENGINEERING, 106(2), 159–165. https://doi.org/10.1016/j.jfoodeng.2011.04.025

Yurgec, M. J., Osborne, J., Steffe, J. F., & Daubert, C. R. (2012). QUANTIFYING SHEAR EFFECTS ON A MODEL EMULSION SYSTEM. JOURNAL OF FOOD PROCESS ENGINEERING, 35(6), 905–914. https://doi.org/10.1111/j.1745-4530.2011.00640.x

Melito, H. S., & Daubert, C. R. (2011). Rheological Innovations for Characterizing Food Material Properties. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 153–179. https://doi.org/10.1146/annurev-food-022510-133626

Daubert, C. R. (2011, June). THE FUTURE DIRECTION OF THE JOURNAL OF TEXTURE STUDIES. JOURNAL OF TEXTURE STUDIES, Vol. 42, pp. 173–173. https://doi.org/10.1111/j.1745-4603.2011.00313.x

Mudgal, P., Daubert, C. R., Clare, D. A., & Foegeding, E. A. (2011). Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497. https://doi.org/10.1021/jf101893v

Rogers, N. R., McMahon, D. J., Daubert, C. R., Berry, T. K., & Foegeding, E. A. (2010). Rheological properties and microstructure of Cheddar cheese made with different fat contents. JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576. https://doi.org/10.3168/jds.2010-3494

Clare, D. A., & Daubert, C. R. (2010). Transglutaminase Catalysis of Modified Whey Protein Dispersions. JOURNAL OF FOOD SCIENCE, 75(4), C369–C377. https://doi.org/10.1111/j.1750-3841.2010.01605.x

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2009). Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects. FOOD HYDROCOLLOIDS, 23(7), 1762–1770. https://doi.org/10.1016/j.foodhyd.2009.03.009

Asghar, A., Anjum, F. M., Allen, J. C., Daubert, C. R., & Rasool, G. (2009, October). Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough. FOOD HYDROCOLLOIDS, Vol. 23, pp. 1687–1692. https://doi.org/10.1016/j.foodhyd.2009.01.005

Lillard, J. S., Clare, D. A., & Daubert, C. R. (2009). Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH. JOURNAL OF DAIRY SCIENCE, 92(1), 35–48. https://doi.org/10.3168/jds.2008-1263

Rogers, N. R., Drake, M. A., Daubert, C. R., McMahon, D. J., Bletsch, T. K., & Foegeding, E. A. (2009). The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772. https://doi.org/10.3168/jds.2009-2156

Zhang, J., Daubert, C. R., Mulligan, J. H., & Foegeding, E. A. (2008). Additive effects on the rheological behavior of alginate gels. Journal of Texture Studies, 39(5), 582–603. https://doi.org/10.1111/j.1745-4603.2008.00159.x

Grabowski, J. A., Truong, V.-D., & Daubert, C. R. (2008). Nutritional and rheological characterization of spray dried sweetpotato powder. LWT-FOOD SCIENCE AND TECHNOLOGY, 41(2), 206–216. https://doi.org/10.1016/j.lwt.2007.02.019

Zhang, J., Daubert, C. R., & Foegeding, E. A. (2007). A proposed strain-hardening mechanism for alginate gels. JOURNAL OF FOOD ENGINEERING, 80(1), 157–165. https://doi.org/10.1016/j.jfoodeng.2006.04.057

Clare, D. A., Lillard, S. J., Ramsey, S. R., Amato, P. M., & Daubert, C. R. (2007). Calcium effects on the functionality of a modified whey protein ingredient. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(26), 10932–10940. https://doi.org/10.1021/jf071613z

Childs, J. L., Daubert, C. R., Stefanski, L., & Foegeding, E. A. (2007). Factors regulating cheese shreddability. JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174. https://doi.org/10.3168/jds.2006-618

Cramp, G. L., Kwanyuen, P., & Daubert, C. R. (2008). Molecular interactions and functionality of a cold-gelling soy protein isolate. JOURNAL OF FOOD SCIENCE, 73(1), E16–E24. https://doi.org/10.1111/j.1750-3841.2007.00583.x

Zhong, Q., Daubert, C. R., & Velev, O. D. (2007). Physicochemical variables affecting the rheology and microstructure of rennet casein gels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(7), 2688–2697. https://doi.org/10.1021/jf0625914

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

Steffe, J. F., & Daubert, C. R. (2006). Bioprocessing pipelines: Rheology and analysis.

Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2006). Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol. Journal of Texture Studies, 37(2), 200–220. https://doi.org/10.1111/j.1745-4603.2006.00046.x

Resch, J. J., & Daubert, C. R. (2006). Process for producing cold-gelling hydrocolloids. Washington, DC: U.S. Patent and Trademark Office.

Daubert, C. R., Hudson, H. M., Foegeding, E. A., & Prabhasankar, P. (2006). Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes. LWT-FOOD SCIENCE AND TECHNOLOGY, 39(3), 206–215. https://doi.org/10.1016/j.lwt.2004.12.013

Barrangou, L. M., Drake, M. A., Daubert, C. R., & Foegeding, E. A. (2006). Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. JOURNAL OF TEXTURE STUDIES, 37(3), 241–262. https://doi.org/10.1111/j.1745-4603.2006.00050.x

Grabowski, J. A., Truong, V.-D., & Daubert, C. R. (2006). Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. JOURNAL OF FOOD SCIENCE, 71(5), E209–E217. https://doi.org/10.1111/j.1750-3841.2006.00036.x

Barrangou, L. M., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. I. Rheological and fracture properties. FOOD HYDROCOLLOIDS, Vol. 20, pp. 184–195. https://doi.org/10.1016/j.foodhyd.2005.02.019

Barrangou, L. M., Drake, M., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture. FOOD HYDROCOLLOIDS, Vol. 20, pp. 196–203. https://doi.org/10.1016/j.foodhyd.2005.03.013

Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2005). Characterization of polyacrylamide gels as an elastic model for food gels. RHEOLOGICA ACTA, 44(6), 622–630. https://doi.org/10.1007/s00397-005-0444-5

Firebaugh, J. D., & Daubert, C. R. (2005). Emulsifying and foaming properties of a derivatized whey protein ingredient. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 8(2), 243–253. https://doi.org/10.1081/jfp-200060245

Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2005). Fracture analysis of alginate gels. JOURNAL OF FOOD SCIENCE, 70(7), E425–E431. https://doi.org/10.1111/j.1365-2621.2005.tb11471.x

Williams, S. H., Wright, B. W., Den Truong, V., Daubert, C. R., & Vinyard, C. J. (2005). [Review of Mechanical properties of foods used in experimental studies of primate masticatory function]. AMERICAN JOURNAL OF PRIMATOLOGY, 67(3), 329–346. https://doi.org/10.1002/ajp.20189

Resch, J. J., Daubert, C. R., & Foegeding, E. A. (2005). 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. https://doi.org/10.1016/j.foodhyd.2004.10.034

Resch, J. J., Daubert, C. R., & Foegeding, E. A. (2005). beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions. JOURNAL OF FOOD SCIENCE, 70(1), C79–C86. https://doi.org/10.1111/j.1365-2621.2005.tb09025.x

Resch, J. J., Daubert, C. R., & Allen Foegeding, E. (2004). 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. https://doi.org/10.1111/j.1365-2621.2004.00882.x

Zhong, Q. X., Daubert, C. R., & Velev, O. D. (2004). Cooling effects on a model rennet casein gel system: Part II. Permeability and microscopy. LANGMUIR, 20(18), 7406–7411. https://doi.org/10.1021/la036148o

Zhong, Q. X., Daubert, C. R., & Velev, O. D. (2004). Cooling effects on a model rennet casein gel system: part I. Rheological characterization. LANGMUIR, 20(18), 7399–7405. https://doi.org/10.1021/la036147w

Zhong, Q. X., Daubert, C. R., & Farkas, B. E. (2004). Cooling effects on processed cheese functionality. JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412. https://doi.org/10.1111/j.1745-4530.2004.00390.x

Zhong, Q., & Daubert, C. R. (2004). Kinetics of rennet casein gelation at different cooling rates. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 279(1), 88–94. https://doi.org/10.1016/j.jcis.2004.06.059

Pollen, N. R., Daubert, C. R., Prabhasankar, R., Drake, M. A., & Gumpertz, M. L. (2004). Quantifying fluid food texture. JOURNAL OF TEXTURE STUDIES, 35(6), 643–657. https://doi.org/10.1111/j.1745-4603.2004.35515.x

Lee, V. S., Greene, D. B., Wellman, D. J., & al. (2004). Teaching and learning through inquiry: A guidebook for institutions and instructors. Sterling, Va.: Stylus Pub.

Glenn, T. A., & Daubert, C. R. (2003). A mixer viscometry approach for blending devices. JOURNAL OF FOOD PROCESS ENGINEERING, 26(1), 1–16. https://doi.org/10.1111/j.1745-4530.2003.tb00586.x

Glenn, T. A., Daubert, C. R., Farkas, B. E., & Stefanski, L. A. (2003). A statistical analysis of creaming variables impacting process cheese melt quality. JOURNAL OF FOOD QUALITY, 26(4), 299–321. https://doi.org/10.1111/j.1745-4557.2003.tb00247.x

Brown, J. A., Foegeding, E. A., Daubert, C. R., Drake, M. A., & Gumpertz, M. (2003). Relationships among rheological and sensorial properties of young cheeses. JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067. https://doi.org/10.3168/jds.S0022-0302(03)73905-8

Leach, M. R., Farkas, B. E., & Daubert, C. R. (2003). Rheological characterization of process cheese using tube viscometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 6(2), 259–267. https://doi.org/10.1081/JFP-120017847

Lowe, L. L., Foegeding, E. A., & Daubert, C. R. (2003, July). Rheological properties of fine-stranded whey protein isolate gels. FOOD HYDROCOLLOIDS, Vol. 17, pp. 515–522. https://doi.org/10.1016/S0268-005X(03)00014-6

Foegeding, E. A., Brown, J., Drake, M., & Daubert, C. R. (2003). Sensory and mechanical aspects of cheese texture. INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591. https://doi.org/10.1016/S0958-6946(03)00094-3

Hudson, H. M., & Daubert, C. R. (2002). Functionality comparison between derivatized whey proteins and a pregelatinized starch. JOURNAL OF TEXTURE STUDIES, 33(4), 297–314. https://doi.org/10.1111/j.1745-4603.2002.tb01351.x

Pernell, C. W., Luck, P. J., Foegeding, E. A., & Daubert, C. R. (2002). Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate. JOURNAL OF FOOD SCIENCE, 67(8), 2945–2951. https://doi.org/10.1111/j.1365-2621.2002.tb08843.x

Resch, J. J., & Daubert, C. R. (2002). Rheological and physicochemical properties of derivatized whey protein concentrate powders. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(2), 419–434. https://doi.org/10.1081/JFP-120005795

Vais, A. E., Palazoglu, T. K., Sandeep, K. P., & Daubert, C. R. (2002). Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions. JOURNAL OF FOOD PROCESS ENGINEERING, 25(1), 41–61. https://doi.org/10.1111/j.1745-4530.2002.tb00555.x

Anderson, A. D., Daubert, C. R., & Farkas, B. E. (2002). Rheological characterization of skim milk stabilized with carrageenan at high temperatures. JOURNAL OF FOOD SCIENCE, 67(2), 649–652. https://doi.org/10.1111/j.1365-2621.2002.tb10654.x

Truong, V. D., & Daubert, C. R. (2003). Rheological methods for assessment of food freshness and stability. Freshness and Shelf Life of Foods, 836, 248–268. https://doi.org/10.1021/bk-2003-0836.ch019

Truong, V. D., Daubert, C. R., Drake, M. A., & Baxter, SR. (2002). 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. https://doi.org/10.1006/fstl.2001.0872

Luck, P. J., Lanier, T. C., Daubert, C. R., & Kwanyuen, P. (2002). Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling. JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382. https://doi.org/10.1111/j.1365-2621.2002.tb10293.x

Vardhanabhuti, B., Foegeding, E. A., McGuffey, M. K., Daubert, C. R., & Swaisgood, H. E. (2001). Gelation properties of dispersions containing polymerized and native whey protein isolate. FOOD HYDROCOLLOIDS, 15(2), 165–175. https://doi.org/10.1016/S0268-005X(00)00062-X

Truong, V. D., & Daubert, C. R. (2001). Textural characterization of cheeses using vane rheometry and torsion analysis. JOURNAL OF FOOD SCIENCE, 66(5), 716–721. https://doi.org/10.1111/j.1365-2621.2001.tb04627.x

Hudson, H. M., Daubert, C. R., & Foegeding, E. A. (2001). Thermal and PH stable protein thickening agent and method of making the same. Washington, DC: U.S. Patent and Trademark Office.

Truong, V. D., & Daubert, C. R. (2000). Comparative study of large strain methods for assessing failure characteristics of selected food gels. JOURNAL OF TEXTURE STUDIES, 31(3), 335–353. https://doi.org/10.1111/j.1745-4603.2000.tb00294.x

Pernell, C. W., Foegeding, E. A., & Daubert, C. R. (2000). Measurement of the yield stress of protein foams by vane rheometry. JOURNAL OF FOOD SCIENCE, 65(1), 110–114. https://doi.org/10.1111/j.1365-2621.2000.tb15964.x

Hudson, H. M., Daubert, C. R., & Foegeding, E. A. (2000). Rheological and physical properties of derivitized whey protein isolate powders. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(8), 3112–3119. https://doi.org/10.1021/jf990906s

Hudson, H. M., Daubert, C. R., & Mills, R. H. (2000). The interdependency of protein-energy malnutrition, aging, and dysphagia. DYSPHAGIA, 15(1), 31–38. https://doi.org/10.1007/s004559910007

Drake, M. A., Gerard, P. D., Truong, V. D., & Daubert, C. R. (1999). Relationship between instrumental and sensory measurements of cheese texture. JOURNAL OF TEXTURE STUDIES, 30(4), 451–476. https://doi.org/10.1111/j.1745-4603.1999.tb00230.x

Drake, M. A., Truong, V. D., & Daubert, C. R. (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. JOURNAL OF FOOD SCIENCE, 64(4), 744–747. https://doi.org/10.1111/j.1365-2621.1999.tb15123.x

Daubert, C. R., Steffe, J. F., & Srivastava, A. K. (1998). Predicting the electrorheological behavior of milk chocolate. Journal of Food Process Engineering, 21(3), 249–261. https://doi.org/10.1111/j.1745-4530.1998.tb00450.x

Daubert, C. R., Tkachuk, J. A., & Truong, V. D. (1998). Quantitative measurement of food spreadability using the vane method. JOURNAL OF TEXTURE STUDIES, 29(4), 427–435. https://doi.org/10.1111/j.1745-4603.1998.tb00814.x

Daubert, C. R., Steffe, J. F., & Lloyd, JR. (1997). 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. https://doi.org/10.1111/j.1745-4530.1997.tb00412.x