Helen Melito Joyner, Ph.D.
Affiliations: | Food Science | University of Idaho, Moscow, ID, United States | |
| 2012 | North Carolina State University, Raleigh, NC |
Area:
Food Science and Technology AgricultureWebsite:
https://www.uidaho.edu/cals/school-of-food-science/our-people/helen-joynerGoogle:
"Helen S. Melito" OR "Helen Joyner"Bio:
aka Helen S. Melito
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Parents
Sign in to add mentor| E Allen Foegeding | grad student | 2012 | NCSU | |
| (Large Amplitude Oscillatory Shear Behavior of Food Systems.) | ||||
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Publications
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| Zad Bagher Seighalani F, Joyner H, Ross C. (2020) Relationships among rheological, sensory, and wear behaviors of cheeses. Journal of Texture Studies |
| Seighalani FZB, Joyner H, Schreyer L. (2020) Identification of factors affecting wear behavior of semi-hard cheeses Journal of Food Engineering. 110348 |
| Tan J, Martini S, Wang Y, et al. (2019) Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of Food Science |
| Seighalani FZB, Joyner H. (2019) Wear: A new dimension of food rheological behaviors as demonstrated on two cheese types Journal of Food Engineering. 263: 337-340 |
| Kowalski RJ, Meldrum A, Wang S, et al. (2017) Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies Food and Bioprocess Technology. 10: 1281-1296 |