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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW AND IMPROVED PROCESSES FOR TEXTURIZING MILK COMPONENTS Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Cost Estimates of Twin Screw Extruded Products: Texturized Whey Protein Snacks and Corn-Soy Blend Used for Emergency Feeding - (Peer Reviewed Journal)
(15-Feb-11)
Dynamic rheology of food protein networks - (Review Article)
Tunick, M.H. 2010. Dynamic rheology of food protein networks. Journal of Agricultural and Food Chemistry. DOI: 10.10.21/jf10/6237.
Food texture analysis in the 21st century - (Review Article)
Tunick, M.H. 2010. Food texture analysis in the 21st century. Journal of Agricultural and Food Chemistry. DOI: 10/1021/jf/02/994.
Solubility and Viscosity of Dairy Proteins Mixed with Other Food Proteins - (Abstract Only)
(22-Jan-10)
Relative Effect of Particle Size on Quantitative and Qualitative Features of Corn Meal Extrudates - (Peer Reviewed Journal)
De Carvalho, C.W., Takeiti, C.Y., Onwulata, C.I., Pordesimo, L.0. 2010. RELATIVE EFFECT OF PARTICLE SIZE ON QUANTITATIVE AND QUALITATIVE FEATURES OF CORN MEAL EXTRUDATES. Journal of Food Engineering. 98:103-109.
Choosing techniques for analysis of food components and additives - (Book / Chapter)
Tunick, M.H. 2011. Choosing techniques for analysis of food components and additives. In: Otles, S., editor. Methods of Analysis of Food Components and Additives. Second Edition. Boca Raton, FL: CRC Press-Taylor & Francis Group. p. 1-14.
Last Modified: 10/20/2014
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