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H

Helen S. Joyner

premier nutrition

H指数:22

被引数:1,744

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Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

部分脱脂、拉伸成型的马苏里拉奶酪在添加或不添加副干酪乳杆菌辅助菌种时的感官、物理和功能特性

Journal of Food Science

IF3.4

2026-05-080

OA

Consecutive pH adjustment and direct steam injection modifies the functional properties of milk protein concentrate 70 and nonfat dry milk powder

连续的pH调节和直接蒸汽注入改变了乳清蛋白浓缩物70和非脂干乳粉的功能特性

international journal of transportation science and technology

IF2.8

2025-08-280

OAAI

Development of starch texture rheological maps through empirical modeling of starch swelling behavior

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0110

PREAI

Identification of factors affecting wear behavior of semi-hard cheeses

JOURNAL OF FOOD ENGINEERING

IF5.8

2021-03-012

OAAI

Adapting tribology for use in sensory studies on hard food: The case of texture perception in apples

FOOD QUALITY AND PREFERENCE

IF4.9

2020-12-0118

PREAI

Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2020-07-1313

PREAI

Characterizing wear behaviors of edible hydrogels by kernel-based statistical modeling

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-06-013

OAAI

Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio

CARBOHYDRATE POLYMERS

IF12.5

2020-03-0162

PREAI

Wear: A new dimension of food rheological behaviors as demonstrated on two cheese types

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-12-0112

OAAI

Numerical modeling of wear behavior of solid fats

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-11-015

OAAI

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing

JOURNAL OF FOOD SCIENCE

IF3.4

2019-10-078

PREAI

Understanding How High-Protein Bar Formulations Impact Their Mechanical and Wear Behaviors Using Response Surface Analysis

JOURNAL OF FOOD SCIENCE

IF3.4

2019-07-178

PREAI

Characterizing and modeling wear-recovery behaviors of acid-induced casein hydrogels

IF6.1

2019-04-014

OAAI

Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-04-0135

OAAI

Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization

INTERNATIONAL DAIRY JOURNAL

IF3.4

2018-11-0117

OAAI

Characterizing wear behaviors of κ-carrageenan and whey protein gels by numerical modeling

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-10-0117

OAAI

Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties

鱼胶与阿拉伯树胶相互作用对浓乳液大振幅振荡剪切行为及摩擦学性能的影响

FOOD HYDROCOLLOIDS

IF12.4

2018-06-0194

OAAI

Large amplitude oscillatory shear behavior and tribological properties of gum extracted from Alyssum homolocarpum seed

从Alyssum homolocarpum种子中提取的树胶的大振幅振荡剪切行为和摩擦学特性

FOOD HYDROCOLLOIDS

IF12.4

2018-04-0133

OAAI

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

JOURNAL OF DAIRY SCIENCE

IF4.4

2018-04-0161

OAAI

The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance

INTERNATIONAL DAIRY JOURNAL

IF3.4

2018-04-0110

OAAI