selected publications
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academic article
- The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth. Journal of Food Science and Technology-mysore. 2022
- Teaching Information Literacy in Higher Education: Effective Teaching and Active Learning (1st Edition). Journal of Food Science Education. 20:97-98. 2021
- Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality. Annual Review of Food Science and Technology. 12:591-609. 2021
- Identification of Factors Affecting Wear Behavior of Semi-hard Cheeses. Journal of Food Engineering. 292:110348. 2021
- The Test: Why Our Students are Obsessed with Standardized Testing-But You Don't Have to Be. Journal of Food Science Education. 20:16-17. 2021
- Book Review: Teaching Information Literacy in Higher Education. Journal of Food Science Education. 20:97-98. 2021
- How We Learn: The Surprising Truth About When, Where, and Why It Happens. Journal of Food Science Education. 19:238-239. 2020
- Relationships Among Rheological, Sensory, and Wear Behaviors of Cheeses. Journal of Texture Studies. 51:702-721. 2020
- Characterizing Wear Behaviors of Edible Hydrogels by Kernel-based Statistical Modeling. Journal of Food Engineering. 275:109850. 2020
- Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio. Carbohydrate Polymers. 232:115775. 2020
- Creating Cultures of Thinking: The Eight Forces We Must Master to Truly Transform Our Schools. Journal of Food Science Education. 2020
- Understanding How High-Protein Bar Formulations Impact Their Mechanical and Wear Behaviors Using Response Surface Analysis. Journal of Food Science. 84:2209-2221. 2019
- Marching Off the Map. Journal of Food Science Education. 18:73-74. 2019
- Small Teaching: Everyday Lessons from the Science of Learning. Journal of Food Science Education. 18:71-72. 2019
- Creating Significant Learning Experiences. Journal of Food Science Education. 18:29-30. 2019
- Characterizing and modeling wear-recovery behaviors of acid-induced casein hydrogels. Wear. 424:33-39. 2019
- Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior. International Dairy Journal. 91:137-146. 2019
- Impact of formulation on high-protein bar rheological and wear behaviors. Journal of Texture Studies. 50:445-455. 2019
- Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of Food Science. 2019
- Why They Can't Write. Journal of Food Science Education. 18:97-98. 2019
- Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk. Journal of Dairy Science. 101:2941-2955. 2018
- Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors. International Dairy Journal. 78:28-35. 2018
- Waxy flour degradation - Impact of screw geometry and specific mechanical energy in a co-rotating twin screw extruder. Food Chemistry. 239.0:688.0-696.0. 2018
- Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization. International Dairy Journal. 86:76-85. 2018
- Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties. Food Hydrocolloids. 79:518-525. 2018
- Large amplitude oscillatory shear behavior and tribological properties of gum extracted from Alyssum homolocarpum seed. Food Hydrocolloids. 77:669-676. 2018
- The effect of storage temperature on blue cheese mechanical properties. Journal of Texture Studies. 49:309-319. 2018
- The impact of NaCl replacement with KCl and CaCl 2 on cottage cheese cream dressing rheological behavior and consumer acceptance. International Dairy Journal. 78:73-84. 2018
- The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance. International Dairy Journal. 79:62-72. 2018
- Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization. Food Hydrocolloids. 72.0:11.0-26.0. 2017
- Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process. Journal of Texture Studies. 48.0:450.0-462.0. 2017
- Waxy Wheat Flour as a Freeze - Thaw Stable Ingredient Through Rheological Studies. Food and Bioprocess Technology. 10.0:1281.0-1296.0. 2017
- If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course. Journal of Food Science Education. 16:19-27. 2017
- Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil. Journal of Microencapsulation. 34:218-230. 2017
- Curriculum Mapping: A Method to Assess and Refine Undergraduate Degree Programs. Journal of Food Science Education. 15:83-100. 2016
- Curriculum Mapping: A Before-and-After Look at Faculty Perceptions of Their Courses and the Mapping Process. Journal of Food Science Education. 15:63-69. 2016
- Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds. Food Hydrocolloids. 52:766-773. 2016
- Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy. Journal of Food Engineering. 169:326-337. 2016
- Influence of various hydrocolloids on cottage cheese cream dressing stability. International Dairy Journal. 51:24-33. 2015
- Using Delphi Surveying Techniques to Gather Input from Non-Academics for Development of a Modern Dairy Manufacturing Curriculum: Modern Dairy Curriculum…. Journal of Food Science Education. 14:88-115. 2015
- Impact of parameter settings on normal force and gap height during tribological measurements. Journal of Food Engineering. 137:51-63. 2014
- Beyond surface selection: The impact of different methodologies on tribological measurements. Journal of Food Engineering. 134:45-58. 2014
- Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior. Journal of Food Science. 79:E867-E880. 2014
- Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors. Tribology Letters. 56:143-160. 2014
- Physical Properties of Gluten-Free Donuts: Physical Properties of Gluten-Free Donuts. Journal of Food Quality. 36:32-40. 2013
- Rheological Innovations for Characterizing Food Material Properties. Annual Review of Food Science and Technology. 2:153-179. 2011
- Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions. Food and Bioprocess Technology.
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review
- Book Review: Don't Make Me Think, Revisited. Journal of Food Science Education. 76-77. 2021