individual publications
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academic article
- Identification of two functionally different classes of exocellulases. Biochemistry. 35:586-592. 1996
- Rheological and chemical properties of Mozzarella cheese. J. Textural Studies. 25:411-420. 1995
- Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese. Journal of Food Science. 59:1302-1304. 1994
- Failure Deformation and Stress Relaxation of Heated Egg White Gels. Journal of Food Science. 58. 1993
- Gel Point of Whey and Egg Proteins Using Dynamic Rheological Data. Journal of Food Science. 58:116-119. 1993
- Elastic Attributes of Heated Egg Protein Gels. Journal of Food Science. 57:862-868. 1992
- Modeling Gelation of Egg Albumen and Ovalbumin. Journal of Food Science. 57:856-861. 1992
- Review Paper. Modeling Protein Gelation and Application of Entropy Elasticity to Understanding Protein Gel Properties. J. Texture Studies. 23:379-401. 1992
- Texture Changes of Frozen Stored Cod and Ocean Perch Minces. Journal of Food Science. 54:824-826. 1989
- Texture Changes on Heating Egg White. Journal of Food Science. 54:1206-1208. 1989
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booksection
- Fish, Minced 1991
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document part