Chris Pernell

Li, M., Pernell, C., & Ferruzzi, M. G. (2018). Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin. FOOD HYDROCOLLOIDS, 77, 843–852. https://doi.org/10.1016/j.foodhyd.2017.11.028

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

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2004, May 4). Properties of whey and egg white protein foams (vol 204, pg 9, 2002). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, Vol. 238, pp. 161–161. https://doi.org/10.1016/j.colsurfa.2004.03.003

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

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