Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Caleb E Wagner

Showing results (1-10 of 10) with videos related to

Pageof 1
Sort By:
Journal of Food Science|July 9, 2024
Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogsCaleb E Wagner, Girish M Ganjyal
Langmuir : the ACS Journal of Surfaces and Colloids|December 3, 2014
Influence of attachment strategy on the thermal stability of hybridized DNA on gold surfacesTyler J Petty, Caleb E Wagner, Aric Opdahl
Journal of Food Science|July 5, 2025
A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High-Moisture Meat Analog with Rectangular DiesCaleb E Wagner, Leon Levine, Girish M Ganjyal
Analytical Chemistry|July 4, 2015
Temperature Gradient Approach for Rapidly Assessing Sensor Binding Kinetics and ThermodynamicsCaleb E Wagner, Lucyano J A Macedo, Aric Opdahl
Journal of Food Science|January 23, 2026
Controlling Slip-Flow Onset of Hydrated Soy Protein Melts as a Basis for Selecting Cooling Die Temperature Profiles in High-Moisture ExtrusionCaleb E Wagner, Aniket Kamboj, Leon Levine, et al.
Journal of Food Science|August 29, 2024
Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteriaCaleb E Wagner, Jana K Richter, Marina Ikuse, et al.
Journal of Food Science|November 4, 2024
Mung bean protein enhances the expansion of corn starch during twin-screw extrusionJoshua Bernin, Preston Watanabe, Caleb E Wagner, et al.
Journal of Food Science|March 8, 2023
Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starchCaleb E Wagner, Jana K Richter, Debomitra Dey, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
The impact of temperature gradient, apparent shear rate, and inferred phase transition timing on extruded high moisture meat analog qualityCaleb E Wagner, Leon Levine, Steven R Saunders, et al.
Journal of Food Science|November 22, 2023
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogsJana K Richter, Maria Laura Montero, Marina Ikuse, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Journal of Food Science|July 9, 2024
Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogsCaleb E Wagner, Girish M Ganjyal
Langmuir : the ACS Journal of Surfaces and Colloids|December 3, 2014
Influence of attachment strategy on the thermal stability of hybridized DNA on gold surfacesTyler J Petty, Caleb E Wagner, Aric Opdahl
Journal of Food Science|July 5, 2025
A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High-Moisture Meat Analog with Rectangular DiesCaleb E Wagner, Leon Levine, Girish M Ganjyal
Analytical Chemistry|July 4, 2015
Temperature Gradient Approach for Rapidly Assessing Sensor Binding Kinetics and ThermodynamicsCaleb E Wagner, Lucyano J A Macedo, Aric Opdahl
Journal of Food Science|January 23, 2026
Controlling Slip-Flow Onset of Hydrated Soy Protein Melts as a Basis for Selecting Cooling Die Temperature Profiles in High-Moisture ExtrusionCaleb E Wagner, Aniket Kamboj, Leon Levine, et al.
Journal of Food Science|August 29, 2024
Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteriaCaleb E Wagner, Jana K Richter, Marina Ikuse, et al.
Journal of Food Science|November 4, 2024
Mung bean protein enhances the expansion of corn starch during twin-screw extrusionJoshua Bernin, Preston Watanabe, Caleb E Wagner, et al.
Journal of Food Science|March 8, 2023
Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starchCaleb E Wagner, Jana K Richter, Debomitra Dey, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
The impact of temperature gradient, apparent shear rate, and inferred phase transition timing on extruded high moisture meat analog qualityCaleb E Wagner, Leon Levine, Steven R Saunders, et al.
Journal of Food Science|November 22, 2023
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogsJana K Richter, Maria Laura Montero, Marina Ikuse, et al.
Pageof 1