| Year |
Citation |
Score |
| 2021 |
Erickson DP, Dunbar M, Hamed E, Ozturk OK, Campanella OH, Keten S, Hamaker BR. Atomistic Modeling of Peptide Aggregation and β-Sheet Structuring in Corn Zein for Viscoelasticity. Biomacromolecules. PMID 33844506 DOI: 10.1021/acs.biomac.0c01558 |
0.751 |
|
| 2020 |
Fevzioglu M, Ozturk OK, Hamaker BR, Campanella OH. Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system. International Journal of Biological Macromolecules. PMID 32777421 DOI: 10.1016/J.Ijbiomac.2020.07.299 |
0.74 |
|
| 2020 |
Chen D, Narayanan N, Federici E, Yang Z, Zuo X, Gao J, Fang F, Deng M, Campanella OH, Jones OG. Electrospinning Induced Orientation of Protein Fibrils. Biomacromolecules. PMID 32463660 DOI: 10.1021/Acs.Biomac.0C00500 |
0.323 |
|
| 2020 |
Chen D, Fang F, Federici E, Campanella O, Jones OG. Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel. Carbohydrate Polymers. 239: 116247. PMID 32414456 DOI: 10.1016/J.Carbpol.2020.116247 |
0.312 |
|
| 2020 |
Erickson DP, Ozturk OK, Selling G, Chen F, Campanella OH, Hamaker BR. Corn zein undergoes conformational changes to higher β-sheet content during its self-assembly in an increasingly hydrophilic solvent. International Journal of Biological Macromolecules. PMID 32344095 DOI: 10.1016/J.Ijbiomac.2020.04.169 |
0.769 |
|
| 2020 |
Fang F, Martinez MM, Campanella OH, Hamaker BR. Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices. Carbohydrate Polymers. 232: 115815. PMID 31952613 DOI: 10.1016/J.Carbpol.2019.115815 |
0.352 |
|
| 2020 |
Mendes-Oliveira G, Deering AJ, San Martin-Gonzalez MF, Campanella OH. Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90 °C. Food Microbiology. 87: 103382. PMID 31948623 DOI: 10.1016/J.Fm.2019.103382 |
0.334 |
|
| 2020 |
Desam GP, Li J, Chen G, Campanella O, Narsimhan G. Swelling kinetics of rice and potato starch suspensions Journal of Food Process Engineering. 43. DOI: 10.1111/Jfpe.13353 |
0.772 |
|
| 2020 |
Xu E, Campanella OH, Ye X, Jin Z, Liu D, BeMiller JN. Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing Trends in Food Science & Technology. 99: 167-180. DOI: 10.1016/J.Tifs.2020.02.018 |
0.31 |
|
| 2020 |
Tejada-Ortigoza V, Welti-Chanes J, Campanella OH, Peleg M. Estimating equilibrium moisture content from relatively short sorption experiments Lwt - Food Science and Technology. 132: 109832. DOI: 10.1016/J.Lwt.2020.109832 |
0.312 |
|
| 2020 |
Favaro-Trindade CS, Patel B, Silva MP, Comunian TA, Federici E, Jones OG, Campanella OH. Microencapsulation as a tool to producing an extruded functional food Lwt - Food Science and Technology. 128: 109433. DOI: 10.1016/J.Lwt.2020.109433 |
0.342 |
|
| 2020 |
Ndiaye C, Martinez MM, Hamaker BR, Campanella OH, Ferruzzi MG. Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends Lwt. 123: 109109. DOI: 10.1016/J.Lwt.2020.109109 |
0.307 |
|
| 2020 |
Federici E, Jones OG, Selling GW, Tagliasco M, Campanella OH. Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough Journal of Cereal Science. 91: 102866. DOI: 10.1016/J.Jcs.2019.102866 |
0.426 |
|
| 2020 |
He Y, Chen F, Shi Y, Guan Z, Zhang N, Campanella OH. Physico-chemical Properties and Structure of Rice Cultivars Grown in Heilongjiang Province of China Food Science and Human Wellness. DOI: 10.1016/J.Fshw.2020.05.010 |
0.358 |
|
| 2020 |
Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources Food Hydrocolloids. 108: 106027. DOI: 10.1016/J.Foodhyd.2020.106027 |
0.371 |
|
| 2020 |
Fang F, Luo X, BeMiller JN, Schaffter S, Hayes AM, Woodbury TJ, Hamaker BR, Campanella OH. Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch Food Hydrocolloids. 107: 105923. DOI: 10.1016/J.Foodhyd.2020.105923 |
0.402 |
|
| 2019 |
Griebel S, Westerman RP, Adeyanju A, Addo-Quaye C, Craig BA, Weil CF, Cunningham SM, Patel B, Campanella OH, Tuinstra MR. Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity. Tag. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik. PMID 31624872 DOI: 10.1007/S00122-019-03430-0 |
0.306 |
|
| 2019 |
Castanha N, Lima DC, Matta Junior MD, Campanella OH, Augusto PED. Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules. 139: 63-74. PMID 31369781 DOI: 10.1016/J.Ijbiomac.2019.07.161 |
0.302 |
|
| 2019 |
Roman L, Campanella O, Martinez MM. Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity. Carbohydrate Polymers. 215: 198-206. PMID 30981345 DOI: 10.1016/J.Carbpol.2019.03.076 |
0.351 |
|
| 2019 |
Tejada-Ortigoza V, Garcia-Amezquita LE, Kazem AE, Campanella OH, Cano MP, Hamaker BR, Serna-Saldívar SO, Welti-Chanes J. In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources. Molecules (Basel, Switzerland). 24. PMID 30769960 DOI: 10.3390/Molecules24040697 |
0.336 |
|
| 2019 |
Tunçil YE, Fevzioglu M, Arioglu-Tunçil S, Ejeta G, Campanella OH, Hamaker BR. Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites Turkish Journal of Agriculture - Food Science and Technology. 7: 877. DOI: 10.24925/Turjaf.V7I6.877-882.2484 |
0.757 |
|
| 2019 |
Lu J, Ferri M, Ubal S, Campanella O, Corvalan CM. Contraction of a shear-thinning axisymmetric cavity Physics of Fluids. 31: 123103. DOI: 10.1063/1.5126475 |
0.315 |
|
| 2019 |
Garcia-Amezquita LE, Tejada-Ortigoza V, Pérez-Carrillo E, Serna-Saldívar SO, Campanella OH, Welti-Chanes J. Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder Lwt. 111: 673-681. DOI: 10.1016/J.Lwt.2019.05.082 |
0.405 |
|
| 2019 |
Griebel S, Webb MM, Campanella OH, Craig BA, Weil CF, Tuinstra MR. The alkali spreading phenotype in Sorghum bicolor and its relationship to starch gelatinization Journal of Cereal Science. 86: 41-47. DOI: 10.1016/J.Jcs.2019.01.002 |
0.333 |
|
| 2019 |
Zhang X, Chen T, Lim J, Gu F, Fang F, Cheng L, Campanella OH, Hamaker BR. Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism Food Hydrocolloids. 92: 1-9. DOI: 10.1016/J.Foodhyd.2019.01.032 |
0.329 |
|
| 2018 |
Fang F, Tuncil YE, Luo X, Tong X, Hamaker BR, Campanella OH. Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics. International Journal of Biological Macromolecules. PMID 30261258 DOI: 10.1016/J.Ijbiomac.2018.09.137 |
0.358 |
|
| 2018 |
Desam GP, Li J, Chen G, Campanella O, Narsimhan G. Prediction of swelling behavior of crosslinked maize starch suspensions. Carbohydrate Polymers. 199: 331-340. PMID 30143137 DOI: 10.1016/J.Carbpol.2018.07.020 |
0.774 |
|
| 2018 |
Elegbede JL, Li M, Jones OG, Campanella OH, Ferruzzi MG. Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems. Journal of Food Science. PMID 29701895 DOI: 10.1111/1750-3841.14132 |
0.333 |
|
| 2018 |
Yuksel F, Campanella OH. Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design Quality Assurance and Safety of Crops & Foods. 10: 389-398. DOI: 10.3920/Qas2018.1282 |
0.329 |
|
| 2018 |
Garcia-Amezquita LE, Tejada-Ortigoza V, Campanella OH, Welti-Chanes J. Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels Journal of Food Quality. 2018: 1-11. DOI: 10.1155/2018/9105237 |
0.357 |
|
| 2018 |
Wu B, Patel BK, Fei X, Jones O, Campanella OH, Reuhs BL. Variations in physical-chemical properties of tomato suspensions from industrial processing Lwt - Food Science and Technology. 93: 281-286. DOI: 10.1016/J.Lwt.2018.03.005 |
0.372 |
|
| 2018 |
Desam GP, Li J, Chen G, Campanella O, Narsimhan G. A mechanistic model for swelling kinetics of waxy maize starch suspension Journal of Food Engineering. 222: 237-249. DOI: 10.1016/J.Jfoodeng.2017.11.017 |
0.764 |
|
| 2018 |
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC. Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels Food Biophysics. 13: 226-239. DOI: 10.1007/S11483-018-9529-4 |
0.33 |
|
| 2018 |
Luciano CG, Valencia GA, Campanella OH, Sobral PJdA, Moraes ICF. Influence of Extraction Method on the Rheological Properties of Jackfruit (Artocarpus heterophyllus) Seed Starch Dispersions Food Biophysics. 13: 155-162. DOI: 10.1007/S11483-018-9521-Z |
0.381 |
|
| 2017 |
Santos PHS, Carignano MA, Campanella O. Effect of Shear History on Rheology of Time-Dependent Colloidal Silica Gels. Gels. 3: 45. PMID 30920540 DOI: 10.3390/Gels3040045 |
0.394 |
|
| 2017 |
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. Food Research International (Ottawa, Ont.). 102: 759-767. PMID 29196009 DOI: 10.1016/J.Foodres.2017.09.071 |
0.375 |
|
| 2017 |
Guo W, Campanella OH. A Relaxation Model Based on the Application of Fractional Calculus for Describing the Viscoelastic Behavior of Potato Tubers Transactions of the Asabe. 60: 259-264. DOI: 10.13031/Trans.11951 |
0.321 |
|
| 2017 |
García-Lucas KA, Méndez-Lagunas LL, Rodríguez-Ramírez J, Campanella OH, Patel BK, Barriada-Bernal LG. Physical properties of spray dryed Stenocereus griseus pitaya juice powder Journal of Food Process Engineering. 40. DOI: 10.1111/Jfpe.12470 |
0.382 |
|
| 2017 |
Spotti MJ, Tarhan Ö, Schaffter S, Corvalan C, Campanella OH. Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior Food Hydrocolloids. 63: 696-704. DOI: 10.1016/J.Foodhyd.2016.10.014 |
0.337 |
|
| 2016 |
Demirkesen I, Puchulu-Campanella E, Kelkar S, Campanella OH, Sumnu G, Sahin S. Production and characterisation of gluten-free chestnut sourdough breads Quality Assurance and Safety of Crops & Foods. 8: 349-358. DOI: 10.3920/Qas2014.0580 |
0.349 |
|
| 2016 |
Ayala-Soto FE, Campanella OH, Serna-Saldívar SO, Welti-Chanes J. Changes in the structure and gelling properties of maize fiber arabinoxylans after their pilot scale extraction and spray-drying Journal of Cereal Science. 70: 275-281. DOI: 10.1016/J.Jcs.2016.07.005 |
0.323 |
|
| 2016 |
Taylor JRN, Taylor J, Campanella OH, Hamaker BR. Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems Journal of Cereal Science. 67: 22-34. DOI: 10.1016/J.Jcs.2015.09.003 |
0.35 |
|
| 2016 |
Tarhan O, Spotti MJ, Schaffter S, Corvalan CM, Campanella OH. Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis Food Hydrocolloids. 61: 211-220. DOI: 10.1016/J.Foodhyd.2016.04.042 |
0.356 |
|
| 2016 |
Khalef N, Campanella O, Bakri A. Isothermal calorimetry: methods and applications in food and pharmaceutical fields Current Opinion in Food Science. 9: 70-76. DOI: 10.1016/J.Cofs.2016.09.004 |
0.306 |
|
| 2016 |
Feng T, Zhu X, Campanella O. Molecular modeling tools to characterize the structure and complexation behavior of carbohydrates Current Opinion in Food Science. 9: 62-69. DOI: 10.1016/J.Cofs.2016.08.003 |
0.32 |
|
| 2015 |
Eren NM, Santos PHS, Campanella O. Mechanically modified xanthan gum: Rheology and polydispersity aspects. Carbohydrate Polymers. 134: 475-484. PMID 26428149 DOI: 10.1016/J.Carbpol.2015.07.092 |
0.346 |
|
| 2015 |
Kahn JL, Eren NM, Campanella O, Voytik-Harbin SL, Rickus JL. Organic hydrogel templates for tunable mesoporous silica hybrid materials Materials Research Society Symposium Proceedings. 1721: 1-6. DOI: 10.1557/Opl.2015.38 |
0.312 |
|
| 2015 |
Wang L, Campanella O, Patel B, Lu L. Preparation and Sealing Processing of Sodium Alginate Based Blending Film Mathematical Problems in Engineering. 2015: 1-7. DOI: 10.1155/2015/895637 |
0.328 |
|
| 2014 |
Abiad MG, Campanella OH, Carvajal MT. Effect of spray drying conditions on the physicochemical properties and enthalpy relaxation of α-lactose International Journal of Food Properties. 17: 1303-1316. DOI: 10.1080/10942912.2012.710287 |
0.349 |
|
| 2014 |
Erickson DP, Renzetti S, Jurgens A, Campanella OH, Hamaker BR. Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins Journal of Cereal Science. 60: 576-583. DOI: 10.1016/J.Jcs.2014.08.001 |
0.791 |
|
| 2014 |
Peña Edl, Manthey FA, Patel BK, Campanella OH. Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation Journal of Cereal Science. 60: 346-351. DOI: 10.1016/J.Jcs.2014.05.013 |
0.387 |
|
| 2014 |
Bello-Perez LA, Flores-Silva PC, Agama-Acevedo E, de Dios Figueroa-Cardenas J, Lopez-Valenzuela JA, Campanella OH. Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla Journal of Cereal Science. 60: 421-425. DOI: 10.1016/J.Jcs.2014.05.001 |
0.316 |
|
| 2014 |
Yoon C, Heister SD, Campanella OH. Modeling gelled fluid flow with thixotropy and rheological hysteresis effects Fuel. 128: 467-475. DOI: 10.1016/J.Fuel.2014.02.051 |
0.304 |
|
| 2014 |
Demirkesen I, Campanella OH, Sumnu G, Sahin S, Hamaker BR. A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours Food and Bioprocess Technology. 7: 806-820. DOI: 10.1007/S11947-013-1099-3 |
0.348 |
|
| 2013 |
Patel BK, Campanella OH, Janaswamy S. Impact of urea on the three-dimensional structure, viscoelastic and thermal behavior of iota-carrageenan. Carbohydrate Polymers. 92: 1873-9. PMID 23399231 DOI: 10.1016/J.Carbpol.2012.11.026 |
0.339 |
|
| 2013 |
Dennis JD, Kubal TD, Campanella O, Son SF, Pourpoint TL. Rheological characterization of monomethylhydrazine gels Journal of Propulsion and Power. 29: 313-320. DOI: 10.2514/1.B34611 |
0.336 |
|
| 2013 |
Santos PHS, Campanella OH, Carignano MA. Effective attractive range and viscoelasticity of colloidal gels Soft Matter. 9: 709-714. DOI: 10.1039/C2Sm26585K |
0.355 |
|
| 2013 |
Lee S, Campanella O. Impulse viscoelastic characterization of wheat flour dough during fermentation Journal of Food Engineering. 118: 266-270. DOI: 10.1016/J.Jfoodeng.2013.04.024 |
0.559 |
|
| 2013 |
Kale MS, Hamaker BR, Campanella OH. Alkaline extraction conditions determine gelling properties of corn bran arabinoxylans Food Hydrocolloids. 31: 121-126. DOI: 10.1016/J.Foodhyd.2012.09.011 |
0.736 |
|
| 2013 |
Yang Y, Campanella OH, Hamaker BR, Zhang G, Gu Z. Rheological investigation of alginate chain interactions induced by concentrating calcium cations Food Hydrocolloids. 30: 26-32. DOI: 10.1016/J.Foodhyd.2012.04.006 |
0.328 |
|
| 2012 |
Chen G, Campanella OH. An optimization algorithm for estimation of microbial survival parameters during thermal processing. International Journal of Food Microbiology. 154: 52-8. PMID 22244193 DOI: 10.1016/J.Ijfoodmicro.2011.12.019 |
0.505 |
|
| 2012 |
Mejia CD, Gonzalez DC, Mauer LJ, Campanella OH, Hamaker BR. Increasing and stabilizing β-sheet structure of maize zein causes improvement in its rheological properties. Journal of Agricultural and Food Chemistry. 60: 2316-21. PMID 22239645 DOI: 10.1021/Jf203073A |
0.358 |
|
| 2012 |
Rumpagaporn P, Kaur A, Campanella OH, Patterson JA, Hamaker BR. Heat and pH stability of alkali-extractable corn arabinoxylan and its xylanase-hydrolyzate and their viscosity behavior. Journal of Food Science. 77: H23-30. PMID 22132933 DOI: 10.1111/J.1750-3841.2011.02482.X |
0.321 |
|
| 2012 |
Yu J, Santos PHS, Campanella OH. A Study To Characterize The Mechanical Behavior Of Semisolid Viscoelastic Systems Under Compression Chewing – Case Study Of Agar Gel Journal of Texture Studies. 43: 459-467. DOI: 10.1111/J.1745-4603.2012.00356.X |
0.343 |
|
| 2012 |
Erickson DP, Campanella OH, Hamaker BR. Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmaking Trends in Food Science and Technology. 24: 74-81. DOI: 10.1016/J.Tifs.2011.10.008 |
0.777 |
|
| 2012 |
Goodall MA, Campanella OH, Ejeta G, Hamaker BR. Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread Journal of Cereal Science. 56: 352-357. DOI: 10.1016/J.Jcs.2012.04.001 |
0.381 |
|
| 2012 |
Fevzioglu M, Hamaker BR, Campanella OH. Gliadin and zein show similar and improved rheological behavior when mixed with high molecular weight glutenin Journal of Cereal Science. 55: 265-271. DOI: 10.1016/J.Jcs.2011.12.002 |
0.771 |
|
| 2012 |
Chen G, Campanella OH, Barbosa-Canovas GV. Estimating microbial survival parameters under high hydrostatic pressure Food Research International. 46: 314-320. DOI: 10.1016/J.Foodres.2011.12.025 |
0.512 |
|
| 2011 |
Arnold R, Santos PHS, Campanella OH, Anderson WE. Rheological and Thermal Behavior of Gelled Hydrocarbon Fuels Journal of Propulsion and Power. 27: 151-161. DOI: 10.2514/1.48936 |
0.338 |
|
| 2011 |
Moussa M, Qin X, Chen LF, Campanella OH, Hamaker BR. High-quality instant sorghum porridge flours for the West African market using continuous processor cooking International Journal of Food Science and Technology. 46: 2344-2350. DOI: 10.1111/J.1365-2621.2011.02755.X |
0.335 |
|
| 2011 |
Takhar PS, Maier DE, Campanella OH, Chen G. Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Validation and simulation results Journal of Food Engineering. 106: 275-282. DOI: 10.1016/J.Jfoodeng.2011.05.006 |
0.536 |
|
| 2011 |
Shah A, Zhang G, Hamaker BR, Campanella OH. Rheological properties of a soluble self-assembled complex from starch, protein and free fatty acids Journal of Food Engineering. 105: 444-452. DOI: 10.1016/J.Jfoodeng.2011.02.048 |
0.322 |
|
| 2011 |
Chen G, Campanella OH, Peleg M. Calculation of the total lethality of conductive heat in cylindrical cans sterilization using linear and non linear survival kinetic models Food Research International. 44: 1012-1022. DOI: 10.1016/J.Foodres.2011.02.049 |
0.544 |
|
| 2011 |
Dechelette A, Campanella O, Corvalan C, Sojka PE. An experimental investigation on the breakup of surfactant-laden non-Newtonian jets Chemical Engineering Science. 66: 6367-6374. DOI: 10.1016/J.Ces.2011.05.048 |
0.335 |
|
| 2011 |
Santos PS, Abiad MG, Carignano MA, Campanella OH. Viscoelastic properties of dibenzylidene sorbitol (DBS) physical gels at high frequencies Rheologica Acta. 51: 3-11. DOI: 10.1007/S00397-011-0591-9 |
0.363 |
|
| 2010 |
Abiad MG, Campanella OH, Carvajal MT. Assessment of Thermal Transitions by Dynamic Mechanical Analysis (DMA) Using a Novel Disposable Powder Holder. Pharmaceutics. 2: 78-90. PMID 27721344 DOI: 10.3390/Pharmaceutics2020078 |
0.368 |
|
| 2010 |
Abiad MG, Gonzalez DC, Mert B, Campanella OH, Carvajal MT. A novel method to measure the glass and melting transitions of pharmaceutical powders. International Journal of Pharmaceutics. 396: 23-9. PMID 20538050 DOI: 10.1016/J.Ijpharm.2010.06.001 |
0.631 |
|
| 2010 |
Gonzalez DC, Khalef N, Wright K, Okos MR, Hamaker BR, Campanella OH. Physical aging of processed fragmented biopolymers Journal of Food Engineering. 100: 187-193. DOI: 10.1016/J.Jfoodeng.2010.03.009 |
0.308 |
|
| 2010 |
Kale MS, Pai DA, Hamaker BR, Campanella OH. Structure-function relationships for corn bran arabinoxylans Journal of Cereal Science. 52: 368-372. DOI: 10.1016/J.Jcs.2010.06.010 |
0.742 |
|
| 2010 |
Simsek S, Zhang Y, Campanella OH. Physicochemical properties of arabinoxlans in refrigerated dough Food Research International. 43: 2119-2125. DOI: 10.1016/J.Foodres.2010.07.018 |
0.358 |
|
| 2009 |
ZHANG Y, SIMSEK S, CAMPANELLA OH, OHM JB, CHANG H, REUHS BL, MERGOUM M. RHEOLOGICAL CHANGES IN REFRIGERATED DOUGH DURING STORAGE IN RELATION TO PROTEINS Journal of Food Process Engineering. 34: 639-656. DOI: 10.1111/J.1745-4530.2009.00415.X |
0.349 |
|
| 2009 |
Jebson S, Chen H, Campanella O. Fouling in a Centritherm Evaporator With Whey Solutions Heat Transfer Engineering. 30: 859-867. DOI: 10.1080/01457630902753722 |
0.301 |
|
| 2009 |
Pai DA, Blake OA, Hamaker BR, Campanella OH. Importance of extensional rheological properties on fiber-enriched corn extrudates Journal of Cereal Science. 50: 227-234. DOI: 10.1016/J.Jcs.2009.05.007 |
0.762 |
|
| 2009 |
Chen G, Maier DE, Campanella OH, Takhar PS. Modeling of moisture diffusivities for components of yellow-dent corn kernels Journal of Cereal Science. 50: 82-90. DOI: 10.1016/J.Jcs.2009.03.003 |
0.528 |
|
| 2009 |
Matalanis AM, Campanella OH, Hamaker BR. Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure Journal of Cereal Science. 50: 74-81. DOI: 10.1016/J.Jcs.2009.02.007 |
0.34 |
|
| 2009 |
Simsek S, Mert B, Campanella OH, Reuhs B. Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics Carbohydrate Polymers. 76: 320-324. DOI: 10.1016/J.Carbpol.2008.10.033 |
0.631 |
|
| 2009 |
Abiad MG, Carvajal MT, Campanella OH. A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products Food Engineering Reviews. 1: 105-132. DOI: 10.1007/S12393-009-9009-1 |
0.336 |
|
| 2008 |
Kim YR, Cornillon P, Campanella OH, Stroshine RL, Lee S, Shim JY. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting. Journal of Food Science. 73: E1-8. PMID 18211348 DOI: 10.1111/J.1750-3841.2007.00599.X |
0.564 |
|
| 2008 |
Chen G, Campanella OH, Corvalan CM, Haley TA. On-line correction of process temperature deviations in continuous retorts Journal of Food Engineering. 84: 258-269. DOI: 10.1016/J.Jfoodeng.2007.05.017 |
0.516 |
|
| 2008 |
Mert B, Campanella OH. The study of the mechanical impedance of foods and biomaterials to characterize their linear viscoelastic behavior at high frequencies Rheologica Acta. 47: 727-737. DOI: 10.1007/S00397-008-0277-0 |
0.651 |
|
| 2007 |
Chen G, Campanella OH, Purkayastha S. A dynamic model of crosslinked corn starch granules swelling during thermal processing Journal of Food Engineering. 81: 500-507. DOI: 10.1016/J.Jfoodeng.2006.12.001 |
0.537 |
|
| 2007 |
Mert B, Campanella OH. Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves Journal of Food Engineering. 79: 546-552. DOI: 10.1016/J.Jfoodeng.2006.01.080 |
0.628 |
|
| 2007 |
Mert B, Gonzalez D, Campanella OH. A new method to determine viscoelastic properties of corn grits during cooking and drying Journal of Cereal Science. 46: 32-38. DOI: 10.1016/J.Jcs.2006.10.009 |
0.642 |
|
| 2007 |
Chen G, Campanella OH, Corvalan CM. A numerical algorithm for calculating microbial survival curves during thermal processing Food Research International. 40: 203-208. DOI: 10.1016/J.Foodres.2006.09.009 |
0.521 |
|
| 2006 |
Ross KA, Pyrak-Nolte LJ, Campanella OH. The effect of mixing conditions on the material properties of an agar gel - Microstructural and macrostructural considerations Food Hydrocolloids. 20: 79-87. DOI: 10.1016/J.Foodhyd.2005.01.007 |
0.608 |
|
| 2005 |
Chen G, Corvalan C, Campanella OH, Haley TA. An improved method to estimate temperatures and lethality during the cooling stage of sterilized cylindrical cans Food and Bioproducts Processing. 83: 36-42. DOI: 10.1205/Fbp.04148 |
0.529 |
|
| 2004 |
Singh PP, Maier DE, Cushman JH, Campanella OH. Effect of viscoelastic relaxation on moisture transport in foods. Part II: sorption and drying of soybeans. Journal of Mathematical Biology. 49: 20-34. PMID 15235817 DOI: 10.1007/S00285-003-0250-6 |
0.331 |
|
| 2004 |
Lee S, Pyrak-Nolte LJ, Campanella O. Determination of ultrasonic-based rheological properties of dough during fermentation Journal of Texture Studies. 35: 33-51. DOI: 10.1111/J.1745-4603.2004.Tb00821.X |
0.559 |
|
| 2004 |
Li PX, Campanella OH, Hardacre AK. Using an In-Line Slit-Die Viscometer to Study the Effects of Extrusion Parameters on Corn Melt Rheology Cereal Chemistry. 81: 70-76. DOI: 10.1094/Cchem.2004.81.1.70 |
0.349 |
|
| 2004 |
Mert B, Sumali H, Campanella OH. A new method to measure viscosity and intrinsic sound velocity of liquids using impedance tube principles at sonic frequencies Review of Scientific Instruments. 75: 2613-2619. DOI: 10.1063/1.1771489 |
0.617 |
|
| 2004 |
Ross KA, Pyrak-Nolte LJ, Campanella OH. The use of ultrasound and shear oscillatory tests to characterize the effect of mixing time on the rheological properties of dough Food Research International. 37: 567-577. DOI: 10.1016/J.Foodres.2004.02.013 |
0.598 |
|
| 2004 |
Lee S, Pyrak-Nolte LJ, Cornillon P, Campanella O. Characterisation of frozen orange juice by ultrasound and wavelet analysis Journal of the Science of Food and Agriculture. 84: 405-410. DOI: 10.1002/Jsfa.1558 |
0.522 |
|
| 2003 |
Mert B, Sumali H, Campanella OH. A new method to determine viscosity of liquids using vibration principles Rheologica Acta. 42: 534-543. DOI: 10.1007/S00397-003-0308-9 |
0.617 |
|
| 2002 |
Campanella OH, Peleg M. Squeezing flow viscometry for nonelastic semiliquid foods--theory and applications. Critical Reviews in Food Science and Nutrition. 42: 241-64. PMID 12058982 DOI: 10.1080/10408690290825547 |
0.312 |
|
| 2002 |
Han X, Campanella OH, Mix NC, Hamaker BR. Consequence of Starch Damage on Rheological Properties of Maize Starch Pastes Cereal Chemistry. 79: 897-901. DOI: 10.1094/Cchem.2002.79.6.897 |
0.346 |
|
| 2002 |
Ross KA, Campanella OH, Okos MR. The effect of porosity on glass transition measurement International Journal of Food Properties. 5: 611-628. DOI: 10.1081/Jfp-120015496 |
0.589 |
|
| 2002 |
Han XZ, Campanella OH, Guan H, Keeling PL, Hamaker BR. Influence of maize starch granule-associated protein on the rheological properties of starch pastes - Part II. Dynamic measurements of viscoelastic properties of starch pastes Carbohydrate Polymers. 49: 323-330. DOI: 10.1016/S0144-8617(01)00348-4 |
0.352 |
|
| 2002 |
Han XZ, Campanella OH, Guan H, Keeling PL, Hamaker BR. Influence of maize starch granule-associated protein on the rheological properties of starch pastes. Part I. Large deformation measurements of paste properties Carbohydrate Polymers. 49: 315-321. DOI: 10.1016/S0144-8617(01)00347-2 |
0.359 |
|
| 2002 |
Levine L, Corvalan CM, Campanella OH, Okos MR. A model describing the two-dimensional calendering of finite width sheets Chemical Engineering Science. 57: 643-650. DOI: 10.1016/S0009-2509(01)00410-9 |
0.31 |
|
| 2001 |
Singh PP, Maier DE, Campanella O. Effect Of Temperature And Moisture On Dynamic Viscoelastic Properties Of Soybeans Transactions of the Asabe. 44: 1713-1719. DOI: 10.13031/2013.6982 |
0.325 |
|
| 2001 |
Pereira RB, Bennett RJ, Hemar Y, Campanella OH. Rheological And Microstructural Characteristics Of Model Processed Cheese Analogues Journal of Texture Studies. 32: 349-373. DOI: 10.1111/J.1745-4603.2001.Tb01242.X |
0.367 |
|
| 2001 |
Bugusu BA, Campanella O, Hamaker BR. Improvement of Sorghum‐Wheat Composite Dough Rheological Properties and Breadmaking Quality Through Zein Addition Cereal Chemistry. 78: 31-35. DOI: 10.1094/Cchem.2001.78.1.31 |
0.398 |
|
| 2001 |
Hoffner B, Campanella OH, Corradini MG, Peleg M. Squeezing flow of a highly viscous incompressible liquid pressed between slightly inclined lubricated wide plates Rheologica Acta. 40: 289-295. DOI: 10.1007/S003970000123 |
0.311 |
|
| 2000 |
Zheng H, Morgenstern MP, Campanella OH, Larsen NG. Rheological Properties of Dough During Mechanical Dough Development Journal of Cereal Science. 32: 293-306. DOI: 10.1006/Jcrs.2000.0339 |
0.364 |
|
| 1999 |
Morgenstern MP, Zheng H, Ross M, Campanella OH. Rheological properties of sheeted wheat flour dough measured with large deformations International Journal of Food Properties. 2: 265-275. DOI: 10.1080/10942919909524610 |
0.356 |
|
| 1998 |
Duizer LM, Campanella OH, Barnes GRG. Sensory, instrumental and acoustic characteristics of extruded snack food products Journal of Texture Studies. 29: 397-411. DOI: 10.1111/J.1745-4603.1998.Tb00812.X |
0.315 |
|
| 1998 |
Havea P, Singh H, Creamer LK, Campanella OH. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions Journal of Dairy Research. 65: 79-91. DOI: 10.1017/S0022029997002641 |
0.303 |
|
| 1997 |
Campanella OH, Peleg M. ON THE tanδ-FREQUENCY RELATIONSHIP OF FOODS AND AGRICULTURAL COMMODITIES1 Journal of Texture Studies. 28: 585-592. DOI: 10.1111/J.1745-4603.1997.Tb00138.X |
0.31 |
|
| 1997 |
Watkinson P, Boston G, Campanella O, Coker C, Johnston K, Luckman M, White N. Rheological properties and maturation of New Zealand Cheddar cheese Lait. 77: 109-120. DOI: 10.1051/Lait:199717 |
0.305 |
|
| 1997 |
Govindasamy S, Campanella OH, Oates CG. The single screw extruder as a bioreactor for sago starch hydrolysis Food Chemistry. 60: 1-11. DOI: 10.1016/S0308-8146(96)00100-8 |
0.372 |
|
| 1997 |
Govindasamy S, Campanella O, Oates C. Enzymatic hydrolysis of sago starch in a twin-screw extruder Journal of Food Engineering. 32: 403-426. DOI: 10.1016/S0260-8774(97)00017-4 |
0.362 |
|
| 1997 |
Govindasamy S, Campanella O, Oates C. Enzymatic hydrolysis and saccharification optimisation of sago starch in a twin-screw extruder Journal of Food Engineering. 32: 427-446. DOI: 10.1016/S0260-8774(97)00016-2 |
0.322 |
|
| 1997 |
Govindasamy S, Campanella O, Oates C. High moisture twin screw extrusion of sago starch. II. Saccharification as influenced by thermomechanical history Carbohydrate Polymers. 32: 267-274. DOI: 10.1016/S0144-8617(96)00163-4 |
0.305 |
|
| 1996 |
Govindasamy S, Campanella OH, Oates CG. High moisture twin-screw extrusion of sago starch: 1. Influence on granule morphology and structure Carbohydrate Polymers. 30: 275-286. DOI: 10.1016/S0144-8617(96)00024-0 |
0.369 |
|
| 1994 |
McSwiney M, Singh H, Campanella O, Creamer LK. Thermal gelation and denaturation of bovine β -lactoglobulins A and B Journal of Dairy Research. 61: 221-232. DOI: 10.1017/S0022029900028235 |
0.317 |
|
| 1994 |
McSwiney M, Singh H, Campanella OH. Thermal aggregation and gelation of bovine β-lactoglobulin Food Hydrocolloids. 8: 441-453. DOI: 10.1016/S0268-005X(09)80087-8 |
0.339 |
|
| 1990 |
Calvo N, Campanella OH. A novel geometry for rheological characterization of viscoelastic materials Rheologica Acta. 29: 323-331. DOI: 10.1007/Bf01339887 |
0.313 |
|
| 1987 |
Campanella OH, Peleg M. Analysis of the Transient Flow of Mayonnaise in a Coaxial Viscometer Journal of Rheology. 31: 439-452. DOI: 10.1122/1.549931 |
0.308 |
|
| 1987 |
Campanella OH, Popplewell LM, Rosenau JR, Peleg M. Elongational Viscosity Measurements of Melting American Process Cheese Journal of Food Science. 52: 1249-1251. DOI: 10.1111/J.1365-2621.1987.Tb14054.X |
0.333 |
|
| 1987 |
Campanella OH, Peleg M. Determination of the Yield Stress of Semi‐Liquid Foods from Squeezing Flow Data Journal of Food Science. 52: 214-215. DOI: 10.1111/J.1365-2621.1987.Tb14008.X |
0.302 |
|
| 1987 |
Campanella OH, Peleg M. Lubricated squeezing flow of a Newtonian liquid between elastic and rigid plates Rheologica Acta. 26: 396-400. DOI: 10.1007/Bf01332259 |
0.304 |
|
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