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Journal of the Science of Food and Agriculture, ISSN 0022-5142, 12/2018, Volume 98, Issue 15, pp. 5559 - 5571
Journal Article
Nature, ISSN 0028-0836, 11/2014, Volume 515, Issue 7526, pp. 216 - 221
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2020, Volume 98
The viscoelastic behavior of wheat flour dough has been characterized using constitutive models of varying degrees of complexity. Modeling characterizations of... 
Wheat flour dough | Burgers model | Linear viscoelastic behavior | Non-linear viscoelastic behavior | Power-law gel model
Journal Article
European Food Research and Technology, ISSN 1438-2377, 01/2014, Volume 238, Issue 1, pp. 35 - 46
The mechanical properties, opacity, and water vapor permeability of 5.0 % (w/w) canola protein isolate (CPI) films were investigated in the presence and... 
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2012, Volume 27, Issue 2, pp. 271 - 277
The formation of electrostatic complexes between whey protein isolate (WPI) and (κ-, ι-, λ-type) carrageenan (CG) was investigated by turbidimetric... 
Complex coacervation | Associative phase separation | Carrageenan | Emulsion stability | Whey protein isolate | STABILITY | FOOD SCIENCE & TECHNOLOGY | CONFORMATION | BETA-LACTOGLOBULIN | COACERVATION | KAPPA-CARRAGEENAN | CHEMISTRY, APPLIED | SODIUM-CASEINATE | GUM | IN-WATER EMULSIONS | POLYSACCHARIDE INTERACTIONS | Adsorption | Milk proteins | Carrageenin
Journal Article
Food Research International, ISSN 0963-9969, 10/2012, Volume 48, Issue 2, pp. 520 - 527
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 10/2019, Volume 95, pp. 283 - 291
Reducing the sodium content of bread to meet desirable population health outcomes can lead to challenges dough processing, poor dough handling and rheology,... 
Low sodium | Dough | NMR | Diffusion | Organic acid | Bread
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 09/2019, Volume 89, p. 102802
This research investigates the impact of glucose oxidase (GO) addition in the presence of organic acids (acetic, ascorbic, citric, fumaric, lactic, or... 
Glucose oxidase | Dough | Reduced sodium | Wheat | Organic acids | Bread
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2019, Volume 298, pp. 125023 - 125023
This research investigated the effect of pH on forming electrostatic complexes between lentil protein isolate (LPI) and a range of anionic polysaccharides... 
Coacervation | Anionic polysaccharides | Emulsification | Lentil protein | AQUEOUS-SOLUTIONS | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | FUNCTIONAL-PROPERTIES | MILK-PROTEINS | MIXTURES | NUTRITION & DIETETICS | CANOLA | CHEMISTRY, APPLIED | FOOD
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2019, p. 102806
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2015, Volume 60, Issue 1, pp. 427 - 434
The overall goal of this research was to investigate the emulsifying properties of whey protein isolate (WPI) as a function of pH (3.0, 5.0, 7.0) and... 
Temperature | Emulsions | Hydrophobicity | Whey protein isolate | Interface | DISULFIDE BONDS | THERMAL-DENATURATION | STABILITY | FOOD SCIENCE & TECHNOLOGY | INTERCHANGE | SURFACE HYDROPHOBICITY | SOLUBILITY | FUNCTIONALITY | ALPHA-LACTALBUMIN | BETA-LACTOGLOBULIN-B | HEAT-INDUCED AGGREGATION | Hydrogen-ion concentration | Milk proteins | Analysis
Journal Article