individual publications
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academic article
- Bread baking quality of Apogee whole wheat flour. Habitation - International Journal for Human Support Research. 11:123-132. 2007
- Polymer-polymer interactions in dextran systems using thermal analysis. Carbohydrate Polymers. 62:120-129. 2005
- Effect of Xanthan Gum and CMC on the texture and microstructure of glassy corn flour extrudates expanded by microwave heating. Cereal Chemistry. 81:100-107. 2004
- Factors that Affect the Microwave Expansion of Glassy Amylopectin Extrudates. Cereal Chemistry. 80:56-61. 2003
- Nanotechnology: A New Frontier in Food Science. Food Technology. 57:24-29. 2003
- Nucleation and expansion during extrusion and microwave heating. Comprehensive Reviews in Food Science and Food Safety. 2:120-138. 2003
- Influence of Fat on the Expansion of Glassy Amylopectin Extrudates by Microwave Heating. Cereal Chemistry. 79:265-273. 2002
- Influence of Modified Starches on the Stability of Beef Jerky Analogs during Storage. Journal of Food Science. 67:682-687. 2002
- Phase behavior of a meat-starch extrudate illustrated on a state diagram. Journal of Food Science. 67:3026-3032. 2002
- Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix. Journal of Food Science. 67:3396-3401. 2002
- The effect of specific mechanical energy on the properties of extruded protein/starch mixtures. Cereal Chemistry. 79:429-433. 2002
- The effect of ingredients and process parameters on the microstructure and stability of starch-meat extrudates. Scanning. 23:148-149. 2001
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chapter
- Development of instrumental methods for the textural characterization of low moisture extrudates. Book of abstracts of the Annual Meeting of the Institute of Food Technologists. 2003
- Topographic and force measurements of food matrices using Atomic Force Microscopy. Book of abstracts of the Annual Meeting of the Institute of Food Technologists. 2003
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conference paper
- Glass Transition Temperature and Moisture Sorption Behavior of Dextrans. Proceedings of the 8th Conference of Food Engineering. 9. 2003
- Factors that control the phase behavior of a meat-starch extruded system illustrated on a state diagram. Proceedings of the 7th Conference of Food Engineering. 427-432. 2001
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document part
- Spectra of relaxation times of wheat flour doughs and their proteins: molecular origins and measurement 2004
- Understanding edible film topography and molecular organization by Atomic Force Microscopy 2004
- Effect of mechanical energy input and plasticizers on the physical properties of protein-starch extrudates 2003
- Investigation of intermolecular interactions in dextran systems by thermal analysis 2003
- Nanotechnology: A Tool for the Food Science and Technology of the New Millennium 2003
- Overview of Nanotechnology and its Promise for the Food/Cereal Industry 2003
- Shear and Extensional Rheology in Expanded Foam Product Processing and Quality 2003
- Effects of Fats with Different Melting Points on Starch Extrudate Expansion and Comparison with Microwave Expansion 2002
- Influence of Moisture on Microwave Expansion of Glassy Corn Pellets in the Presence of Hydrocolloids 2002
- Influence of Fat on the Expansion of Glassy Amylopectin Extrudates by Microwave Heating 2001
- Rheology and Phase Transitions in Cereal Polymers and the Impact on Extrusion 2001
- Expansion of Glassy Corn Starch Extrudates by Microwave Heating. 204. 2000
- Influence of Extrusion Conditions on the Texture of Meat Analogs. 145. 2000
- Physical Factors which Control Nucleation and Expansion During Extrusion and Microwave Heating. 349. 2000
- Plasticization of Extruded Carbohydrate – Protein Matrices by Glycerol and Propylene Glycol. 57. 2000