Christopher R. Daubert

发表

Rheological Principles for Food Analysis

Christopher R. Daubert, E. Allen Foegeding, 2010 .

Quantitative measurement of food spreadability using the vane method

Christopher R. Daubert, J. A. Tkachuk, Van-Den Truong, 1998 .

Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder

Christopher R. Daubert, Van-Den Truong, C. Daubert, 2006 .

The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

Christopher R. Daubert, E. Allen Foegeding, MaryAnne Drake, 2012 .

COOLING EFFECTS ON PROCESSED CHEESE FUNCTIONALITY

Christopher R. Daubert, Brian E. Farkas, B. Farkas, 2004 .

Sensory and mechanical aspects of cheese texture

Christopher R. Daubert, E. Allen Foegeding, MaryAnne Drake, 2003 .

Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

Christopher R. Daubert, E. Allen Foegeding, MaryAnne Drake, 2006 .

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Christopher R. Daubert, E. Allen Foegeding, MaryAnne Drake, 2012 .

A proposed strain-hardening mechanism for alginate gels ☆

Christopher R. Daubert, E. Allen Foegeding, E. Foegeding, 2007 .