Works (7)

2013 journal article

Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts

Journal of Food Engineering, 117(3), 399–407.

By: H. Melito & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Physical properties of gluten-free donuts

Journal of Food Quality, 36(1), 32–40.

By: H. Melito & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

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.

By: H. Melito, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

Relationships between nonlinear viscoelastic behavior and rheological, sensory and oral processing behavior of commercial cheese

Journal of Texture Studies, 44(4), 253–288.

By: H. Melito, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels

Applied Rheology, 22(6), 296–309.

By: H. Melito, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Impact of infrared finishing on the mechanical and sensorial properties of wheat donuts

Journal of Food Science, 77(9), E224–230.

By: H. Melito & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

Validation of a large amplitude oscillatory shear protocol

Journal of Food Engineering, 113(1), 124–135.

By: H. Melito, C. Daubert & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018