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2018 journal article
Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin
FOOD HYDROCOLLOIDS, 77, 843–852.
2014 journal article
Beyond surface selection: The impact of different methodologies on tribological measurements
JOURNAL OF FOOD ENGINEERING, 134, 45–58.
2014 journal article
Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior
JOURNAL OF FOOD SCIENCE, 79(5), E867–E880.
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.
2014 journal article
Impact of parameter settings on normal force and gap height during tribological measurements
JOURNAL OF FOOD ENGINEERING, 137, 51–63.
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.
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.
2000 journal article
Measurement of the yield stress of protein foams by vane rheometry
JOURNAL OF FOOD SCIENCE, 65(1), 110–114.
