Jeffrey J. Resch, Ph.D.
Affiliations: | 2004 | North Carolina State University, Raleigh, NC |
Area:
Food Science and Technology AgricultureGoogle:
"Jeffrey Resch"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| E Allen Foegeding | grad student | 2004 | NCSU | |
| (Processing parameter effects on the functional properties of derivatized whey protein ingredients.) | ||||
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Resch JJ, Daubert CR, Foegeding EA. (2005) β-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating Conditions Journal of Food Science. 70: C79-C86 |
| Resch J, Daubert C, Foegeding E. (2005) The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels Food Hydrocolloids. 19: 851-860 |
| Resch JJ, Daubert CR, Allen Foegeding E. (2004) A comparison of drying operations on the rheological properties of whey protein thickening ingredients International Journal of Food Science and Technology. 39: 1023-1031 |
| Resch JJ, Daubert CR. (2002) Rheological And Physicochemical Properties Of Derivatized Whey Protein Concentrate Powders International Journal of Food Properties. 5: 419-434 |