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Journal of Texture Studies|March 4, 2025
Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber-Fortified BeveragesKai Kai Ma, Nicole M Etter, John E HayesJournal of Food Science|January 23, 2024
Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granulesKai Kai Ma, Gregory R Ziegler, John E HayesFoods (Basel, Switzerland)|June 27, 2024
What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato StarchKai Kai Ma, Gregory R Ziegler, Helene Hopfer, et al.Journal of Texture Studies|August 1, 2023
Texture term usage and hedonic ratings in two age-diverse cohorts of AmericansKai Kai Ma, Aarthi Madhavan, Nicole M Etter, et al.Foods (Basel, Switzerland)|February 25, 2022
Functional Performance of Plant ProteinsKai Kai Ma, Maija Greis, Jiakai Lu, et al.Pageof 1