2018 journal article

Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin

FOOD HYDROCOLLOIDS, 77, 843–852.

By: M. Li n, C. Pernell n & M. Ferruzzi n

author keywords: Starch-phenolics interactions; Rapid visco analyser; LC-MS/MS; FTIR; Starch hydrolysis; Iodine binding technique
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
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

2004 article

Properties of whey and egg white protein foams (vol 204, pg 9, 2002)

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2004, May 4). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, Vol. 238, pp. 161–161.

By: C. Pernell*, E. Foegeding n, P. Luck n & J. Davis n

Contributors: C. Pernell*, E. Foegeding n, P. Luck n & J. Davis n

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

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