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Kathryn L. McCarthy - Publications

Affiliations: 
University of California, Davis, Davis, CA 
Area:
Chemical Engineering, Agricultural Engineering
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71 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2016 Yu HY, Wang L, McCarthy KL. Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy. Journal of Food and Drug Analysis. 24: 804-812. PMID 28911619 DOI: 10.1016/J.Jfda.2016.04.002  0.364
2015 Mihailova O, Lim V, McCarthy MJ, McCarthy KL, Bakalis S. Laminar mixing in a SMX static mixer evaluated by positron emission particle tracking (PEPT) and magnetic resonance imaging (MRI) Chemical Engineering Science. 137: 1014-1023. DOI: 10.1016/J.Ces.2015.07.015  0.405
2015 Lim V, Hobby AM, McCarthy MJ, McCarthy KL. Laminar mixing of miscible fluids in a SMX mixer evaluated by magnetic resonance imaging (MRI) Chemical Engineering Science. 137: 1024-1033. DOI: 10.1016/J.Ces.2015.07.003  0.435
2014 Oztop MH, Bansal H, Takhar P, McCarthy KL, McCarthy MJ. Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets Lwt - Food Science and Technology. 55: 690-694. DOI: 10.1016/J.Lwt.2013.10.031  0.361
2013 Wichchukit S, Oztop M, McCarthy M, McCarthy K. Whey protein/alginate beads as carriers of a bioactive component Food Hydrocolloids. 33: 66-73. DOI: 10.1016/J.Foodhyd.2013.02.013  0.324
2013 Tozzi EJ, Bacca LA, Hartt WH, McCarthy MJ, McCarthy KL. Study of multi-lamination of a non-Newtonian fluid in a split and recombine static mixer using magnetic resonance imaging Chemical Engineering Science. 93: 140-149. DOI: 10.1016/J.Ces.2013.02.007  0.435
2012 Maleky F, McCarthy KL, McCarthy MJ, Marangoni AG. Effect of cocoa butter structure on oil migration. Journal of Food Science. 77: E74-9. PMID 22384959 DOI: 10.1111/J.1750-3841.2011.02575.X  0.349
2012 Tozzi EJ, McCarthy KL, Bacca LA, Hartt WH, McCarthy MJ. Quantifying mixing using magnetic resonance imaging. Journal of Visualized Experiments : Jove. e3493. PMID 22314707 DOI: 10.3791/3493  0.44
2012 Oztop MH, McCarthy KL, McCarthy MJ, Rosenberg M. Uptake of divalent ions (Mn+2 and Ca+2) by heat-set whey protein gels. Journal of Food Science. 77: E68-73. PMID 22251393 DOI: 10.1111/J.1750-3841.2011.02541.X  0.349
2012 Tozzi EJ, Bacca LA, Hartt WH, McCarthy KL, McCarthy MJ. Robust processing of capillary velocimetry data via stress-rescaled velocity functions Journal of Rheology. 56: 1449-1464. DOI: 10.1122/1.4746781  0.354
2012 Rumsey TR, McCarthy KL. Modeling oil migration in two-layer chocolate-almond confectionery products Journal of Food Engineering. 111: 149-155. DOI: 10.1016/J.Jfoodeng.2012.01.006  0.338
2012 Rakesh V, Datta AK, Walton JH, McCarthy KL, McCarthy MJ. Microwave combination heating: Coupled electromagnetics- multiphase porous media modeling and MRI experimentation Aiche Journal. 58: 1262-1278. DOI: 10.1002/Aic.12659  0.34
2011 Altan A, Lavenson DM, McCarthy MJ, McCarthy KL. Oil migration in chocolate and almond product confectionery systems. Journal of Food Science. 76: E489-94. PMID 22417500 DOI: 10.1111/J.1750-3841.2011.02233.X  0.352
2011 Williams PD, Oztop MH, McCarthy MJ, McCarthy KL, Lo YM. Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy. Journal of Food Science. 76: E472-8. PMID 22417499 DOI: 10.1111/J.1750-3841.2011.02227.X  0.366
2011 Altan A, McCarthy KL, Tikekar R, McCarthy MJ, Nitin N. Image analysis of microstructural changes in almond cotyledon as a result of processing. Journal of Food Science. 76: E212-21. PMID 21535761 DOI: 10.1111/J.1750-3841.2010.01994.X  0.341
2011 Altan A, Oztop MH, McCarthy KL, McCarthy MJ. Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry Journal of Food Engineering. 107: 200-207. DOI: 10.1016/J.Jfoodeng.2011.06.023  0.358
2010 Oztop MH, Rosenberg M, Rosenberg Y, McCarthy KL, McCarthy MJ. Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels. Journal of Food Science. 75: E508-15. PMID 21535489 DOI: 10.1111/J.1750-3841.2010.01788.X  0.366
2010 Lee WL, McCarthy MJ, McCarthy KL. Oil migration in 2-component confectionery systems. Journal of Food Science. 75: E83-9. PMID 20492171 DOI: 10.1111/J.1750-3841.2009.01454.X  0.334
2010 McCarthy KL, McCarthy MJ, Rakesh V, Datta AK. Experimental and analytical temperature distributions during oven-based convection heating. Journal of Food Science. 75: E66-72. PMID 20492168 DOI: 10.1111/J.1750-3841.2009.01442.X  0.365
2010 Rakesh V, Seo Y, Datta AK, McCarthy KL, McCarthy MJ. Heat transfer during microwave combination heating: Computational modeling and MRI experiments Aiche Journal. 56: 2468-2478. DOI: 10.1002/Aic.12162  0.312
2009 McCarthy KL, McCarthy MJ. Relationship between in-line viscosity and Bostwick measurement during ketchup production. Journal of Food Science. 74: E291-7. PMID 19723191 DOI: 10.1111/J.1750-3841.2009.01205.X  0.37
2009 Altan A, McCarthy KL, Maskan M. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products. Journal of Food Science. 74: E77-86. PMID 19323745 DOI: 10.1111/J.1750-3841.2009.01051.X  0.311
2008 McCarthy KL, McCarthy MJ. Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation Journal of Food Science. 73. PMID 19241547 DOI: 10.1111/J.1750-3841.2008.00797.X  0.36
2008 Mccarthy KL, Sacher RF, Garvey TC. Relationship Between Rheological Behavior And Bostwick Measurement During Manufacture Of Ketchup Journal of Texture Studies. 39: 480-495. DOI: 10.1111/J.1745-4603.2008.00155.X  0.315
2008 Altan A, McCarthy KL, Maskan M. Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions Journal of Food Engineering. 89: 24-32. DOI: 10.1016/J.Jfoodeng.2008.03.025  0.301
2008 Altan A, McCarthy KL, Maskan M. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing Journal of Food Engineering. 84: 231-242. DOI: 10.1016/J.Jfoodeng.2007.05.014  0.311
2008 Altan A, McCarthy KL, Maskan M. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology Journal of the Science of Food and Agriculture. 88: 1648-1659. DOI: 10.1002/Jsfa.3262  0.311
2007 Tomás RL, Oliveira JC, Akdogan H, McCARTHY KL. Effect of operating conditions on physical characteristics of extruded rice starch International Journal of Food Science and Technology. 29: 503-514. DOI: 10.1111/J.1365-2621.1994.Tb02093.X  0.303
2007 Tu SS, Choi YJ, McCarthy MJ, McCarthy KL. Tomato quality evaluation by peak force and NMR spin–spin relaxation time Postharvest Biology and Technology. 44: 157-164. DOI: 10.1016/J.Postharvbio.2006.11.011  0.312
2007 Choi YJ, McCarthy KL, McCarthy MJ, Kim MH. Oil Migration in Chocolate Applied Magnetic Resonance. 32: 205-220. DOI: 10.1007/S00723-007-0013-4  0.336
2006 Milczarek RR, Mccarthy KL. Relationship Between The Bostwick Measurement And Fluid Properties Journal of Texture Studies. 37: 640-654. DOI: 10.1111/J.1745-4603.2006.00075.X  0.355
2006 Choi YJ, Milczarek RR, Fleck CE, Garvey TC, Mccarthy KL, Mccarthy MJ. In-line monitoring of tomato concentrate physical properties during evaporation Journal of Food Process Engineering. 29: 615-632. DOI: 10.1111/J.1745-4530.2006.00085.X  0.375
2006 Wichchukit S, McCarthy MJ, McCarthy KL. Flow Behavior of Milk Chocolate Melt and the Application to Coating Flow Journal of Food Science. 70: E165-E171. DOI: 10.1111/J.1365-2621.2005.Tb07131.X  0.411
2005 Choi YJ, McCarthy KL, McCarthy MJ. Oil Migration in a Chocolate Confectionery System Evaluated by Magnetic Resonance Imaging Journal of Food Science. 70: E312-E317. DOI: 10.1111/J.1365-2621.2005.Tb09970.X  0.379
2005 Choi YJ, McCarthy KL, McCarthy MJ. A MATLAB graphical user interface program for tomographic viscometer data processing Computers and Electronics in Agriculture. 47: 59-67. DOI: 10.1016/J.Compag.2004.08.001  0.33
2004 Wang L, McCarthy KL, McCarthy MJ. Effect of temperature gradient on ultrasonic Doppler velocimetry measurement during pipe flow Food Research International. 37: 633-642. DOI: 10.1016/J.Foodres.2004.02.014  0.378
2003 Yoon WB, McCARTHY KL. FLOW BEHAVIOR of PROCESSED CHEESE MELTS Journal of Food Process Engineering. 26: 559-576. DOI: 10.1111/J.1745-4530.2003.Tb00656.X  0.423
2002 Yoon WB, Mccarthy KL. Rheology of yogurt during pipe flow as characterized by magnetic resonance imaging Journal of Texture Studies. 33: 431-444. DOI: 10.1111/J.1745-4603.2002.Tb01358.X  0.389
2002 Choi Y, Mccarthy K, Mccarthy M. Tomographic Techniques for Measuring Fluid Flow Properties Journal of Food Science. 67: 2718-2724. DOI: 10.1111/J.1365-2621.2002.Tb08804.X  0.412
2002 Mccarthy K, Gonzalez J, McCarthy M. Change in Moisture Distribution in Lasagna Pasta Post Cooking Journal of Food Science. 67: 1785-1789. DOI: 10.1111/J.1365-2621.2002.Tb08723.X  0.341
2002 McCarthy KL, Lee Y, Green J, McCarthy MJ. Magnetic resonance imaging as a sensor system for multiphase mixing Applied Magnetic Resonance. 22: 213-222. DOI: 10.1007/Bf03166104  0.367
2001 Lee Y, McCarthy MJ, McCarthy KL. Extent of mixing in a two-component batch system measured using MRI Journal of Food Engineering. 50: 167-174. DOI: 10.1016/S0260-8774(00)00240-5  0.393
2000 GONZALEZ JJ, MCCARTHY KL, MCCARTHY MJ. TEXTURAL AND STRUCTURAL CHANGES IN LASAGNA AFTER COOKING Journal of Texture Studies. 31: 93-108. DOI: 10.1111/J.1745-4603.2000.Tb00286.X  0.338
2000 Wang WEI, Walton JH, McCarthy KL. Mixing in scraped surface heat exchanger geometry using MRI Journal of Food Process Engineering. 23: 403-418. DOI: 10.1111/J.1745-4530.2000.Tb00523.X  0.375
1999 Wang W, Walton JH, Mccarthy KL. Flow profiles of power law fluids in scraped surface heat exchanger geometry using MRI Journal of Food Process Engineering. 22: 11-27. DOI: 10.1111/J.1745-4530.1999.Tb00468.X  0.412
1998 Gonzalez JJ, McCARTHY KL, McCARTHY MJ. Mri Method To Evaluate Internal Structural Changes Of Tomato During Compression Journal of Texture Studies. 29: 537-551. DOI: 10.1111/J.1745-4603.1998.Tb00182.X  0.304
1998 McCarthy KL, Kerr WL. Rheological characterization of a model suspension during pipe flow using MRI Journal of Food Engineering. 37: 11-23. DOI: 10.1016/S0260-8774(98)00079-X  0.395
1997 McCarthy KL, Kerr WL, Kauten RJ, Walton JH. Velocity profiles of fluid/particulate mixtures in pipe flow using MRI Journal of Food Process Engineering. 20: 165-177. DOI: 10.1111/J.1745-4530.1997.Tb00417.X  0.406
1997 Maneval JE, McCarthy KL, McCarthy MJ, Powell RL. 5532593 Nuclear magnetic resonance imaging rheometer Magnetic Resonance Imaging. 15. DOI: 10.1016/S0730-725X(97)82882-2  0.351
1997 Arola DF, Barrall GA, Powell RL, McCarthy KL, McCarthy MJ. Use of nuclear magnetic resonance imaging as a viscometer for process monitoring Chemical Engineering Science. 52: 2049-2057. DOI: 10.1016/S0009-2509(97)00033-X  0.446
1997 Tomás R, Oliveira J, McCarthy K. Influence of Operating Conditions on the Extent of Enzymatic Conversion of Rice Starch in Wet Extrusion Lwt - Food Science and Technology. 30: 50-55. DOI: 10.1006/Fstl.1996.0134  0.301
1996 McCarthy KL, Kauten RJ, Walton JH. Dynamics of fluid/particulate mixtures in tube flow Magnetic Resonance Imaging. 14: 995-997. PMID 8970133 DOI: 10.1016/S0730-725X(96)00205-6  0.397
1996 McCarthy MJ, McCarthy KL. Applications of magnetic resonance imaging to food research Magnetic Resonance Imaging. 14: 799-802. PMID 8970084 DOI: 10.1016/S0730-725X(96)00166-X  0.335
1996 Lee SY, Mccarthy KL. Effect of Screw Configuration and Speed on RTD and Expansion of Rice Extrudate Journal of Food Process Engineering. 19: 153-170. DOI: 10.1111/J.1745-4530.1996.Tb00387.X  0.304
1995 Corbett AM, Phillips RJ, Kauten RJ, McCarthy KL. Magnetic resonance imaging of concentration and velocity profiles of pure fluids and solid suspensions in rotating geometries Journal of Rheology. 39: 907-924. DOI: 10.1122/1.550724  0.437
1995 SEYMOUR JD, MANEVAL JE, McCARTHY KL, POWELL RL, McCARTHY MJ. RHEOLOGICAL CHARACTERIZATION OF FLUIDS USING NMR VELOCITY SPECTRUM MEASUREMENTS Journal of Texture Studies. 26: 89-101. DOI: 10.1111/J.1745-4603.1995.Tb00786.X  0.411
1995 Li T, McCarthy KL. Pipe flow of aqueous polyacrylamide solutions studied by means of nuclear magnetic resonance imaging Journal of Non-Newtonian Fluid Mechanics. 57: 155-175. DOI: 10.1016/0377-0257(94)01287-R  0.412
1995 Agemura CK, Kauten R, McCarthy K. Flow fields in straight and tapered screw extruders using magnetic resonance imaging Journal of Food Engineering. 25: 55-72. DOI: 10.1016/0260-8774(95)93016-O  0.427
1994 Li TQ, Seymour JD, Powell RL, McCarthy KL, Ödberg L, McCarthy MJ. Turbulent pipe flow studied by time-averaged NMR imaging: Measurements of velocity profile and turbulent intensity Magnetic Resonance Imaging. 12: 923-934. PMID 7968291 DOI: 10.1016/0730-725X(94)92033-8  0.386
1994 Powell RL, McCarthy KL, Maneval JE, McCarthy MJ, Seymour JD. Note: Nuclear magnetic resonance imaging for viscosity measurements Journal of Rheology. 38: 1465-1470. DOI: 10.1122/1.550553  0.379
1994 MCCARTHY KL, SEYMOUR JD. GRAVITY CURRENT ANALYSIS OF THE BOSTWICK CONSISTOMETER FOR POWER LAW FOODS Journal of Texture Studies. 25: 207-220. DOI: 10.1111/J.1745-4603.1994.Tb01327.X  0.335
1994 McCarthy MJ, McCarthy KL. Quantifying transport phenomena in food processing with nuclear magnetic resonance imaging Journal of the Science of Food and Agriculture. 65: 257-270. DOI: 10.1002/Jsfa.2740650302  0.366
1993 MCCARTHY KL, SEYMOUR JD. A FUNDAMENTAL APPROACH FOR THE RELATIONSHIP BETWEEN THE BOSTWICK MEASUREMENT AND NEWTONIAN FLUID VISCOSITY Journal of Texture Studies. 24: 1-10. DOI: 10.1111/J.1745-4603.1993.Tb01273.X  0.378
1992 McCarthy MJ, Charoenrein S, German JB, McCarthy KL, Reid DS. Phase volume measurements using magnetic resonance imaging. Advances in Experimental Medicine and Biology. 302: 615-26. PMID 1746353 DOI: 10.1007/978-1-4899-0664-9_33  0.379
1992 Seymour JD, Maneval JE, McCarthy KL, McCarthy MJ, Powell RL. NMR velocity phase encoded measurements of fibrous suspensions Physics of Fluids A. 5: 3010-3012. DOI: 10.1063/1.858709  0.376
1992 McCarthy KL, Kauten RJ, Agemura CK. Application of NMR imaging to the study of velocity profiles during extrusion processing Trends in Food Science & Technology. 3: 215-219. DOI: 10.1016/0924-2244(92)90194-2  0.395
1992 McCarthy KL, Kauten RJ, McCarthy MJ, Steffe JF. Flow profiles in a tube rheometer using magnetic resonance imaging Journal of Food Engineering. 16: 109-125. DOI: 10.1016/0260-8774(92)90023-Y  0.45
1990 Runyon CH, Mccarthy KL. Determining viscosity of fluid foods by continuous lift. Journal of Food Science. 55: 1170-1171. DOI: 10.1111/J.1365-2621.1990.Tb01626.X  0.343
1990 Heil JR, McCarthy KL, German JB, McCarthy MJ, Patino H. Use of Magnetic Resonance Imaging for Evaluation of Beer Foam Characteristics Journal of the American Society of Brewing Chemists. 48: 119-122. DOI: 10.1094/Asbcj-48-0119  0.389
1989 McCARTHY KL, Merson RL. A FINITE ELEMENT METHOD to MODEL STEAM INFUSION HEAT TRANSFER to A FREE FALLING FILM Journal of Food Process Engineering. 11: 43-54. DOI: 10.1111/J.1745-4530.1989.Tb00021.X  0.325
1989 Mccarthy KL, Wierson RL. An Integral Method Analysis of Steam Infusion Heating of a Free Falling Film Journal of Food Science. 54: 734-734. DOI: 10.1111/J.1365-2621.1989.Tb04692.X  0.342
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