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Journal of Food Science|September 27, 2024
Plant-based egg washes for use in baked goods: Machine learning and visual parameter analysisKara Benbow, Harrison Helmick, Jozef L KokiniJournal of Food Science|October 15, 2021
Applying text mining to identify relevant literature in food science: Cold denaturation as a case studyHarrison Helmick, Gaurav Nanda, Sarah Ettestad, et al.Food Research International (Ottawa, Ont.)|November 21, 2023
Comparison of the specific mechanical energy, specific thermal energy, and functional properties of cold and hot extruded pea protein isolateHarrison Helmick, Troy Tonner, Daniel Hauersperger, et al.Gels (Basel, Switzerland)|April 27, 2026
Probing the Small, Medium and Large Amplitude Rheological Properties of Cherry Jell-O<sup>®</sup> as a Model System for Edible GelsOzge Ata, Gamze Yazar, Harrison Helmick, et al.Journal of Agricultural and Food Chemistry|May 24, 2021
Cold Denaturation of Proteins: Where Bioinformatics Meets Thermodynamics to Offer a Mechanistic Understanding: Pea Protein As a Case StudyHarrison Helmick, Hazal Turasan, Merve Yildirim, et al.Foods (Basel, Switzerland)|May 13, 2023
Complexation with Polysaccharides Enhances the Stability of Isolated AnthocyaninsWenyi Fu, Shiyu Li, Harrison Helmick, et al.Annual Review of Food Science and Technology|January 9, 2023
Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food ProteinsHarrison Helmick, Anika Jain, Genki Terashi, et al.Food Chemistry|May 10, 2023
Physicochemical characterization of changes in pea protein as the result of cold extrusionHarrison Helmick, Troy Tonner, Daniel Hauersperger, et al.Pageof 1