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Works (8)
2017 article
Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin
Li, M., Pernell, C., & Ferruzzi, M. G. (2017, November 21). Food Hydrocolloids.
2014 article
Beyond surface selection: The impact of different methodologies on tribological measurements
Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014, March 14). Journal of Food Engineering.
2014 article
Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior
Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014, April 24). Journal of Food Science.
2014 article
Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors
Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014, August 18). Tribology Letters.
2014 article
Impact of parameter settings on normal force and gap height during tribological measurements
Joyner, H. S., Pernell, C. W., & Daubert, C. R. (2014, April 5). Journal of Food Engineering.
2004 article
Erratum to “Properties of whey and egg white protein foams” [Colloids Surf. A 204 (2002) 9–21]
Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2004, May 1). Colloids and Surfaces A Physicochemical and Engineering Aspects, Vol. 238, pp. 161–161.
Contributors: *, E. Foegeding n, P. Luck n & J. Davis n
2002 article
Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate
Pernell, C. W., Luck, P. J., AllenFoegeding, E., & Daubert, C. R. (2002, October 1). Journal of Food Science, Vol. 67, pp. 2945–2951.
Contributors: n, P. Luck n , E. Foegeding n & C. Daubert n
2000 article
Measurement of the Yield Stress of Protein Foams by Vane Rheometry
Pernell, C. W., Foegeding, E. A., & Daubert, C. R. (2000, January 1). Journal of Food Science.