H. Joyner

发表

Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio.

S. Razavi, Fataneh Behrouzain, H. Joyner, 2020, Carbohydrate polymers.

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk.

Y. Li, M. Drake, B. Carter, 2018, Journal of dairy science.

The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance

H. Joyner, Hannah Fosberg, 2018 .

Relationships Among Rheological, Sensory, and Wear Behaviors of Cheeses.

C. Ross, H. Joyner, Fariba Zad Bagher Seighalani, 2020, Journal of texture studies.

Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors

Y. Li, M. Drake, H. Joyner, 2018 .

Semisolid Food Tribology

H. Joyner, 2019, Food Engineering Series.

Characterizing wear behaviors of edible hydrogels by kernel-based statistical modeling

Juzhong Tan, H. Joyner, 2020, Journal of Food Engineering.

Curriculum Mapping: A Method to Assess and Refine Undergraduate Degree Programs

H. Joyner, 2016 .

Curriculum Mapping: A Before-and-After Look at Faculty Perceptions of Their Courses and the Mapping Process.

H. Joyner, 2016 .

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing.

G. Barbosa‐Cánovas, G. Bornhorst, F. Kong, 2019, Journal of food science.

Characterizing wear behaviors of κ-carrageenan and whey protein gels by numerical modeling

Juzhong Tan, H. Joyner, 2018, Journal of Food Engineering.

Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties

H. Joyner, M. Anvari, 2017, Food Hydrocolloids.

The impact of NaCl replacement with KCl and CaCl2 on cottage cheese cream dressing rheological behavior and consumer acceptance

H. Joyner, Hannah Fosberg, 2018 .

Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds

M. Rezaei, H. Joyner, S. You, 2016 .

Rheological behavior and antioxidant activity of a highly acidic gum from Althaea officinalis flower

H. Joyner, A. Tabarsa, M. Anvari, 2017 .

The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels

H. Joyner, Maryam Baniasadidehkordi, 2019, Food Engineering Series.

Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors

C. Daubert, C. Pernell, H. Joyner, 2014, Tribology Letters.

Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization

H. Joyner, M. Anvari, 2017 .

Beyond surface selection: The impact of different methodologies on tribological measurements

C. Daubert, C. Pernell, H. Joyner, 2014 .

Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy

H. Joyner, Alexander D. Meldrum, 2016 .

Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies

H. Joyner, R. Kowalski, G. Ganjyal, 2017, Food and Bioprocess Technology.

Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality.

H. Joyner, 2021, Annual review of food science and technology.

Adapting tribology for use in sensory studies on hard food: The case of texture perception in apples

A. Martini, L. Duizer, A. Grygorczyk, 2020 .

Influence of various hydrocolloids on cottage cheese cream dressing stability

H. Joyner, H. Damiano, 2015 .

Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions

Juming Tang, S. Sablani, H. Joyner, 2020, Food and Bioprocess Technology.

Impact of parameter settings on normal force and gap height during tribological measurements

C. Daubert, C. Pernell, H. Joyner, 2014 .

Dairy protein stabilizers affect both rheological properties and growth of Zygosaccharomyces parabailii in lite salad dressings

H. Joyner, G. Ünlü, Alexander D. Meldrum, 2019, Journal of food processing and preservation.

Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors

H. Joyner, Maryam Baniasadidehkordi, 2019, Food Engineering Series.

Taking an Attention‐Grabbing “Headlines First!” Approach to Engage Students in a Lecture Setting

H. Joyner, C. Stevenson, G. Harris, 2015 .

Explaining food texture through rheology

Helen S. Joyner, H. Joyner, 2018 .

Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture

H. Joyner, Maryam Baniasadidehkordi, 2019, Food Engineering Series.

Characterizing and modeling wear-recovery behaviors of acid-induced casein hydrogels

Juzhong Tan, H. Joyner, 2019, Wear.

Numerical modeling of wear behavior of solid fats

Juzhong Tan, H. Joyner, S. Martini, 2019, Journal of Food Engineering.

Analytical Methods: Rheology and Tribology

H. Joyner, 2020 .

Wear: A new dimension of food rheological behaviors as demonstrated on two cheese types

H. Joyner, Fariba Zad Bagher Seighalani, 2019 .

Large amplitude oscillatory shear behavior and tribological properties of gum extracted from Alyssum homolocarpum seed

H. Joyner, M. Anvari, Mehdi Tabarsa, 2017 .

Understanding How High-Protein Bar Formulations Impact Their Mechanical and Wear Behaviors Using Response Surface Analysis.

Kristen Sparkman, Helen S Joyner, Brennan Smith, 2019, Journal of food science.

Using Delphi Surveying Techniques to Gather Input from Non-Academics for Development of a Modern Dairy Manufacturing Curriculum

H. Joyner, Denise M Smith, 2015 .

Development of starch texture rheological maps through empirical modeling of starch swelling behavior

H. Joyner, C. Templeton, J. Whaley, 2021 .

Impact of formulation on high-protein bar rheological and wear behaviors.

H. Joyner, Kristen Sparkman, 2019, Journal of texture studies.