Search Results - Hamann, D.D

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  1. 1
    Covalent bonding in pressure-induced fish protein gels

    Covalent bonding in pressure-induced fish protein gels by Gilleland, G.M. (North Carolina State University, Raleigh, NC.), Lanier, T.C, Hamann, D.D

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  2. 2
    Transglutaminase effects on low temperature gelation of fish protein sols

    Transglutaminase effects on low temperature gelation of fish protein sols by Lee, H.G. (North Carolina State Univ., Raleigh, NC.), Lanier, T.C, Hamann, D.D, Knopp, J.A

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  3. 3
    Relationship between instrumental and sensory parameters of cooked sweetpotato texture

    Relationship between instrumental and sensory parameters of cooked sweetpotato texture by Truong, V.D. (North Carolina State University, Raleigh, NC.), Walter, W.M. Jr, Hamann, D.D

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  4. 4
    Covalent cross-linking effects on thermo-rheological profiles of fish protein gels

    Covalent cross-linking effects on thermo-rheological profiles of fish protein gels by Lee, H.G. (North Carolina State Univ., Raleigh, NC.), Lanier, T.C, Hamann, D.D

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  5. 5
    Fracture properties of konjac mannan gel: effect of gel temperature

    Fracture properties of konjac mannan gel: effect of gel temperature by Case, Suzanne E., Hamann, D.D.

    Published in Food hydrocolloids
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  6. 6
    Chemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels

    Chemically induced covalent crosslinks affect thermo-rheological profiles of fish protein gels by Lee, H.G. (North Carolina State Univ., Raleigh, NC.), Lanier, T.C, Hamann, D.D

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  7. 7
    Mechanical failure characteristics of native and modified egg white gels

    Mechanical failure characteristics of native and modified egg white gels by Montejano, J.G, Hamann, D.D, Ball, H.R. Jr

    Published in Poultry science
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  8. 8
    Polyacrylamide gels as elastic models for food gels

    Polyacrylamide gels as elastic models for food gels by Foegeding, E. Allen, Gonzalez, C., Hamann, D.D., Case, Suzanne

    Published in Food hydrocolloids
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  9. 9
    RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE1

    RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY PARAMETERS OF COOKED SWEETPOTATO TEXTURE1 by TRUONG, V.D., HAMANN, D.D., WALTER, W. M.

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  10. 10
    Myosin gelation kinetic study based on rheological measurements

    Myosin gelation kinetic study based on rheological measurements by Wu, John Q, Hamann, Donald D, Foegeding, E. Allen

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