검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
Comparison of jaw tracking by single video camera with 3D electromagnetic system Wilson A, Luck P, Woods C, Foegeding EA, Morgenstern M Journal of Food Engineering, 190, 22, 2016 |
| 2 |
Validation of a large amplitude oscillatory shear protocol Melito HS, Daubert CR, Foegeding EA Journal of Food Engineering, 113(1), 124, 2012 |
| 3 |
Kinetic study of beta-lactoglobulin thermal aggregation at low pH Mudgal P, Daubert CR, Foegeding EA Journal of Food Engineering, 106(2), 159, 2011 |
| 4 |
A proposed strain-hardening mechanism for alginate gels Zhang JH, Daubert CR, Foegeding EA Journal of Food Engineering, 80(1), 157, 2007 |
| 5 |
Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin Doucet D, Foegeding EA Biomacromolecules, 6(2), 1140, 2005 |
| 6 |
Foaming and interfacial properties of hydrolyzed beta-lactoglobulin Davis JP, Doucet D, Foegeding EA Journal of Colloid and Interface Science, 288(2), 412, 2005 |
| 7 |
Characterization of polyacrylamide gels as an elastic model for food gels Zhang JH, Daubert CR, Foegeding EA Rheologica Acta, 44(6), 622, 2005 |
| 8 |
Rheological study on the fractal nature of the protein gel structure Ikeda S, Foegeding EA, Hagiwara T Langmuir, 15(25), 8584, 1999 |