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Journal of Agricultural and Food Chemistry|October 16, 2001
Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension studyA Wangsakan, P Chinachoti, D J McClementsThe American Journal of Clinical Nutrition|April 1, 1995
Carbohydrates: functionality in foodsP ChinachotiJournal of Agricultural and Food Chemistry|August 22, 2001
Effects of glycerol and moisture gradient on thermomechanical properties of white breadM Y Baik, P ChinachotiAdvances in Experimental Medicine and Biology|January 1, 1991
Solute-polymer-water interactions and their manifestationsP Chinachoti, S J SchmidtJournal of Agricultural and Food Chemistry|November 23, 2000
Isothermal titration calorimetry study of pectin-ionic surfactant interactionsD J McClementsCritical Reviews in Food Science and Nutrition|February 1, 1997
Ultrasonic characterization of foods and drinks: principles, methods, and applicationsD J McClementsJournal of Agricultural and Food Chemistry|November 23, 2000
Mobility characterization of waxy corn starch using wide-line (1)H nuclear magnetic resonanceY Kou, L C Dickinson, P ChinachotiJournal of Agricultural and Food Chemistry|October 29, 2000
Molecular characterization around a glassy transition of starch using (1)H cross-relaxation nuclear magnetic resonanceY Vodovotz, L C Dickinson, P ChinachotiJournal of Agricultural and Food Chemistry|December 20, 1999
Ultrasonic determination of chicken compositionR Chanamai, D J McClementsJournal of Agricultural and Food Chemistry|September 18, 2001
Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripeningJ Weiss, D J McClementsPageof 6