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Journal of Colloid and Interface Science|September 24, 2004
Kinetics of rennet casein gelation at different cooling ratesQ Zhong, C R DaubertAnnual Review of Food Science and Technology|December 2, 2011
Rheological innovations for characterizing food material propertiesH S Melito, C R DaubertJournal of Food Science|January 24, 2008
Molecular interactions and functionality of a cold-gelling soy protein isolateG L Cramp, P Kwanyuen, C R DaubertDysphagia|December 14, 1999
The interdependency of protein-energy malnutrition, aging, and dysphagiaH M Hudson, C R Daubert, R H MillsJournal of Agricultural and Food Chemistry|August 24, 2000
Rheological and physical properties of derivitized whey protein isolate powdersH M Hudson, C R Daubert, E A FoegedingJournal of Dairy Science|December 26, 2008
Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pHJ S Lillard, D A Clare, C R DaubertJournal of Dairy Science|April 14, 2007
Factors regulating cheese shreddabilityJ L Childs, C R Daubert, L Stefanski, et al.Journal of Dairy Science|November 5, 2003
Relationships among rheological and sensorial properties of young cheesesJ A Brown, E A Foegeding, C R Daubert, et al.Journal of Dairy Science|September 22, 2010
Rheological properties and microstructure of Cheddar cheese made with different fat contentsN R Rogers, D J McMahon, C R Daubert, et al.Journal of Dairy Science|September 19, 2009
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese textureN R Rogers, M A Drake, C R Daubert, et al.Pageof 1