Food, Bioprocessing and Nutrition Sciences

College of Agriculture and Life Sciences

Works Published in 2005

Sorted by most recent date added to the index first, which may not be the same as publication date order.

2005 journal article

Measures of human population structure show heterogeneity among genomic regions

Genome Research, 15(11), 1468–1476.

By: B. Weir, L. Cardon, A. Anderson, D. Nielsen & W. Hill

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

2005 journal article

Genetic analysis of two bile salt hydrolase activities in Lactobacillus acidophilus NCFM

Applied and Environmental Microbiology, 71(8), 4925–4929.

By: O. McAuliffe, R. Cano & T. Klaenhammer

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

2005 journal article

Fracture analysis of alginate gels

Journal of Food Science, 70(7), E425–431.

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

2005 journal article

Finding future food scientists

Food Technology, 59(5), 100.

By: D. Larick

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

2005 journal article

Characterization of polyacrylamide gels as an elastic model for food gels

Rheologica Acta, 44(6), 622–630.

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

2005 journal article

beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions

Journal of Food Science, 70(1), C79–86.

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

2005 review

The importance of disulfide bridging

[Review of ]. Biotechnology Advances, 23(1), 71–73.

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

2005 journal article

Mathematical modelling of two-phase non-Newtonian flow in a helical pipe

International Journal for Numerical Methods in Fluids, 48(6), 649–670.

Sources: NC State University Libraries, ORCID
Added: August 6, 2018

2005 journal article

Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes

Journal of Sensory Studies, 20(2), 147–155.

By: M. Drake, M. Yates & P. Gerard

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

2005 journal article

Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin

Biomacromolecules, 6(2), 1140–1148.

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

2005 journal article

Emulsifying and foaming properties of a derivatized whey protein ingredient

International Journal of Food Properties, 8(2), 243–253.

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

2005 journal article

Design of a beverage from whey permeate

Journal of Food Science, 70(4), S277–285.

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

2005 journal article

An analytical model for fluid flow and heat transfer in a micro-heat pipe of polygonal shape

International Journal of Heat and Mass Transfer, 48(21-22), 4498–4509.

By: B. Suman & P. Kumar

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

2005 journal article

Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance

Food Microbiology, 22(4), 301–309.

By: W. Bang & M. Drake

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