☰

Christopher R. Daubert - Publications

Affiliations: 
North Carolina State University, Raleigh, NC 
Area:
Food Science and Technology Agriculture, Chemical Engineering
Tree Info Similar researchers PubMed Report error

70 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2016 Campbell CL, Daubert CR, Drake M, Foegeding EA. An ISO-Protein Model Food System for Evaluating Food Texture Effects Journal of Texture Studies. DOI: 10.1111/Jtxs.12182  0.371
2014 Joyner Melito HS, Pernell CW, Daubert CR. Impact of formulation and saliva on acid milk gel friction behavior. Journal of Food Science. 79: E867-80. PMID 24761781 DOI: 10.1111/1750-3841.12439  0.36
2014 Koç H, Çakir E, Vinyard CJ, Essick G, Daubert CR, Drake MA, Osborne J, Foegeding EA. Adaptation of Oral Processing to the Fracture Properties of Soft Solids Journal of Texture Studies. 45: 47-61. DOI: 10.1111/Jtxs.12051  0.392
2014 Joyner HS, Pernell CW, Daubert CR. Beyond surface selection: The impact of different methodologies on tribological measurements Journal of Food Engineering. 134: 45-58. DOI: 10.1016/J.Jfoodeng.2014.03.003  0.318
2014 Joyner HS, Pernell CW, Daubert CR. Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors Tribology Letters. 56: 143-160. DOI: 10.1007/S11249-014-0393-1  0.362
2013 Melito H, Daubert C, Foegeding E. Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese Journal of Texture Studies. 44: 253-288. DOI: 10.1111/Jtxs.12021  0.371
2013 Melito H, Daubert C, Foegeding E. Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels Journal of Food Process Engineering. 36: 521-534. DOI: 10.1111/Jfpe.12015  0.406
2012 Yurgec MJ, Osborne J, Steffe JF, Daubert CR. Quantifying shear effects on a model emulsion system Journal of Food Process Engineering. 35: 905-914. DOI: 10.1111/J.1745-4530.2011.00640.X  0.338
2012 Melito H, Daubert C, Foegeding E. Validation of a large amplitude oscillatory shear protocol Journal of Food Engineering. 113: 124-135. DOI: 10.1016/J.Jfoodeng.2012.05.008  0.329
2012 Çakir E, Vinyard CJ, Essick G, Daubert CR, Drake M, Foegeding EA. Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures Food Hydrocolloids. 29: 234-245. DOI: 10.1016/J.Foodhyd.2012.02.006  0.376
2012 Çakir E, Daubert CR, Drake MA, Vinyard CJ, Essick G, Foegeding EA. The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels Food Hydrocolloids. 26: 33-43. DOI: 10.1016/J.Foodhyd.2011.04.011  0.397
2011 Clare DA, Daubert CR. Expanded functionality of modified whey protein dispersions after transglutaminase catalysis. Journal of Food Science. 76: C576-84. PMID 22417338 DOI: 10.1111/J.1750-3841.2011.02128.X  0.366
2011 Melito HS, Daubert CR. Rheological Innovations for Characterizing Food Material Properties Annual Review of Food Science and Technology - (New in 2010). 2: 153-179. PMID 22129379 DOI: 10.1146/Annurev-Food-022510-133626  0.305
2011 Mudgal P, Daubert CR, Clare DA, Foegeding EA. Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin. Journal of Agricultural and Food Chemistry. 59: 1491-7. PMID 20812724 DOI: 10.1021/Jf101893V  0.303
2011 Foegeding EA, Daubert CR, Drake MA, Essick G, Trulsson M, Vinyard CJ, Van De Velde F. A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-Solid Foods Journal of Texture Studies. 42: 103-129. DOI: 10.1111/J.1745-4603.2011.00286.X  0.368
2011 Mudgal P, Daubert C, Foegeding E. Kinetic study of β-lactoglobulin thermal aggregation at low pH Journal of Food Engineering. 106: 159-165. DOI: 10.1016/J.Jfoodeng.2011.04.025  0.315
2011 Mudgal P, Daubert C, Foegeding E. Effects of protein concentration and CaCl2 on cold-set thickening mechanism of β-lactoglobulin at low pH International Dairy Journal. 21: 319-326. DOI: 10.1016/J.Idairyj.2010.11.014  0.34
2010 Rogers NR, McMahon DJ, Daubert CR, Berry TK, Foegeding EA. Rheological properties and microstructure of Cheddar cheese made with different fat contents. Journal of Dairy Science. 93: 4565-76. PMID 20854990 DOI: 10.3168/Jds.2010-3494  0.317
2010 Clare DA, Daubert CR. Transglutaminase catalysis of modified whey protein dispersions. Journal of Food Science. 75: C369-77. PMID 20546397 DOI: 10.1111/J.1750-3841.2010.01605.X  0.358
2009 Rogers NR, Drake MA, Daubert CR, McMahon DJ, Bletsch TK, Foegeding EA. The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. Journal of Dairy Science. 92: 4756-72. PMID 19762791 DOI: 10.3168/Jds.2009-2156  0.357
2009 Lillard JS, Clare DA, Daubert CR. Glycosylation and expanded utility of a modified whey protein ingredient via carbohydrate conjugation at low pH Journal of Dairy Science. 92: 35-48. PMID 19109261 DOI: 10.3168/Jds.2008-1263  0.41
2009 Mudgal P, Daubert C, Foegeding E. Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects Food Hydrocolloids. 23: 1762-1770. DOI: 10.1016/J.Foodhyd.2009.03.009  0.325
2009 Asghar A, Anjum FM, Allen JC, Daubert CR, Rasool G. Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough Food Hydrocolloids. 23: 1687-1692. DOI: 10.1016/J.Foodhyd.2009.01.005  0.39
2008 ZHANG J, DAUBERT C, MULLIGAN J, FOEGEDING E. ADDITIVE EFFECTS ON THE RHEOLOGICAL BEHAVIOR OF ALGINATE GELS Journal of Texture Studies. 39: 582-603. DOI: 10.1111/J.1745-4603.2008.00159.X  0.427
2008 Grabowski JA, Truong V-, Daubert CR. Nutritional and rheological characterization of spray dried sweetpotato powder Lwt - Food Science and Technology. 41: 206-216. DOI: 10.1016/J.Lwt.2007.02.019  0.357
2007 Cramp GL, Kwanyuen P, Daubert CR. Molecular Interactions and Functionality of a Cold-Gelling Soy Protein Isolate Journal of Food Science. 73. PMID 18211349 DOI: 10.1111/J.1750-3841.2007.00583.X  0.35
2007 Clare DA, Lillard SJ, Ramsey SR, Amato PM, Daubert CR. Calcium effects on the functionality of a modified whey protein ingredient. Journal of Agricultural and Food Chemistry. 55: 10932-40. PMID 18038975 DOI: 10.1021/Jf071613Z  0.365
2007 Childs JL, Daubert CR, Stefanski L, Foegeding EA. Factors regulating cheese shreddability. Journal of Dairy Science. 90: 2163-74. PMID 17430914 DOI: 10.3168/Jds.2006-618  0.307
2007 Zhong Q, Daubert CR, Velev OD. Physicochemical variables affecting the rheology and microstructure of rennet casein gels. Journal of Agricultural and Food Chemistry. 55: 2688-97. PMID 17311395 DOI: 10.1021/Jf0625914  0.327
2007 Zhang J, Daubert CR, Allen Foegeding E. A proposed strain-hardening mechanism for alginate gels Journal of Food Engineering. 80: 157-165. DOI: 10.1016/J.Jfoodeng.2006.04.057  0.331
2006 Grabowski JA, Truong V-, Daubert CR. Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder Journal of Food Science. 71: 12. DOI: 10.1111/J.1750-3841.2006.00036.X  0.354
2006 HAMANN DD, ZHANG J, DAUBERT CR, FOEGEDING EA, DIEHL KC. ANALYSIS OF COMPRESSION, TENSION AND TORSION FOR TESTING FOOD GEL FRACTURE PROPERTIES Journal of Texture Studies. 37: 620-639. DOI: 10.1111/J.1745-4603.2006.00074.X  0.35
2006 BARRANGOU LM, DRAKE MA, DAUBERT CR, ALLEN FOEGEDING E. SENSORY TEXTURE RELATED TO LARGE-STRAIN RHEOLOGICAL PROPERTIES OF AGAR/GLYCEROL GELS AS A MODEL FOOD Journal of Texture Studies. 37: 241-262. DOI: 10.1111/J.1745-4603.2006.00050.X  0.347
2006 ZHANG J, DAUBERT CR, FOEGEDING EA. POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS: FRACTURE PROPERTIES AFFECTED BY DEXTRAN AND GLYCEROL Journal of Texture Studies. 37: 200-220. DOI: 10.1111/J.1745-4603.2006.00046.X  0.335
2006 Daubert CR, Hudson HM, Foegeding EA, Prabhasankar P. Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes Lwt - Food Science and Technology. 39: 206-215. DOI: 10.1016/J.Lwt.2004.12.013  0.348
2006 Barrangou LM, Drake M, Daubert CR, Foegeding EA. Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture Food Hydrocolloids. 20: 196-203. DOI: 10.1016/J.Foodhyd.2005.03.013  0.335
2006 Barrangou LM, Daubert CR, Allen Foegeding E. Textural properties of agarose gels. I. Rheological and fracture properties Food Hydrocolloids. 20: 184-195. DOI: 10.1016/J.Foodhyd.2005.02.019  0.368
2005 Williams SH, Wright BW, Truong Vd, Daubert CR, Vinyard CJ. Mechanical properties of foods used in experimental studies of primate masticatory function. American Journal of Primatology. 67: 329-46. PMID 16287104 DOI: 10.1002/Ajp.20189  0.347
2005 Zhong Q, Daubert CR. Kinetics of rennet casein gelation at different cooling rates. Journal of Colloid and Interface Science. 279: 88-94. PMID 15380415 DOI: 10.1016/J.Jcis.2004.06.059  0.336
2005 Zhang J, Daubert CR, Foegeding EA. Fracture Analysis of Alginate Gels Journal of Food Science. 70: e425-e431. DOI: 10.1111/J.1365-2621.2005.Tb11471.X  0.332
2005 Resch JJ, Daubert CR, Foegeding EA. β-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating Conditions Journal of Food Science. 70: C79-C86. DOI: 10.1111/J.1365-2621.2005.Tb09025.X  0.381
2005 Firebaugh JD, Daubert CR. Emulsifying and foaming properties of a derivatized whey protein ingredient International Journal of Food Properties. 8: 243-253. DOI: 10.1081/Jfp-200060245  0.394
2005 Resch J, Daubert C, Foegeding E. The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels Food Hydrocolloids. 19: 851-860. DOI: 10.1016/J.Foodhyd.2004.10.034  0.364
2005 Zhang J, Daubert CR, Foegeding EA. Characterization of polyacrylamide gels as an elastic model for food gels Rheologica Acta. 44: 622-630. DOI: 10.1007/S00397-005-0444-5  0.389
2004 Zhong Q, Daubert CR, Velev OD. Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy. Langmuir : the Acs Journal of Surfaces and Colloids. 20: 7406-11. PMID 15323483 DOI: 10.1021/La036148O  0.333
2004 Zhong Q, Daubert CR, Velev OD. Cooling effects on a model rennet casein gel system: part I. Rheological characterization. Langmuir : the Acs Journal of Surfaces and Colloids. 20: 7399-405. PMID 15323482 DOI: 10.1021/La036147W  0.332
2004 Pollen NR, Daubert CR, Prabhasankar P, Drake MA, Gumpertz ML. Quantifying fluid food texture Journal of Texture Studies. 35: 643-657. DOI: 10.1111/J.1745-4603.2004.35515.X  0.372
2004 Resch JJ, Daubert CR, Allen Foegeding E. A comparison of drying operations on the rheological properties of whey protein thickening ingredients International Journal of Food Science and Technology. 39: 1023-1031. DOI: 10.1111/J.1365-2621.2004.00882.X  0.412
2003 Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M. Relationships among rheological and sensorial properties of young cheeses. Journal of Dairy Science. 86: 3054-67. PMID 14594222 DOI: 10.3168/Jds.S0022-0302(03)73905-8  0.345
2003 Glenn TA, Daubert CR, Farkas BE, Stefanski LA. A statistical analysis of creaming variables impacting process cheese melt quality Journal of Food Quality. 26: 299-321. DOI: 10.1111/J.1745-4557.2003.Tb00247.X  0.313
2003 Glenn TA, Daubert CR. A Mixer Viscometry Approach For Blending Devices Journal of Food Process Engineering. 26: 1-16. DOI: 10.1111/J.1745-4530.2003.Tb00586.X  0.315
2003 Leach MR, Farkas BE, Daubert CR. Rheological characterization of process cheese using tube viscometry International Journal of Food Properties. 6: 259-267. DOI: 10.1081/Jfp-120017847  0.343
2003 Allen Foegeding E, Brown J, Drake M, Daubert CR. Sensory and mechanical aspects of cheese texture International Dairy Journal. 13: 585-591. DOI: 10.1016/S0958-6946(03)00094-3  0.357
2003 Lowe LL, Foegeding EA, Daubert CR. Rheological properties of fine-stranded whey protein isolate gels Food Hydrocolloids. 17: 515-522. DOI: 10.1016/S0268-005X(03)00014-6  0.356
2002 Hudson HM, Daubert CR. Functionality Comparison Between Derivatized Whey Proteins And A Pregelatinized Starch Journal of Texture Studies. 33: 297-314. DOI: 10.1111/J.1745-4603.2002.Tb01351.X  0.426
2002 Anderson AD, Daubert CR, Farkas BE. Rheological characterization of skim milk stabilized with carrageenan at high temperatures Journal of Food Science. 67: 649-652. DOI: 10.1111/J.1365-2621.2002.Tb10654.X  0.335
2002 Luck PJ, Lanier TC, Daubert CR, Kwanyuen P. Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling Journal of Food Science. 67: 1379-1382. DOI: 10.1111/J.1365-2621.2002.Tb10293.X  0.305
2002 Pernell CW, Luck PJ, AllenFoegeding E, Daubert CR. Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate Journal of Food Science. 67: 2945-2951. DOI: 10.1111/J.1365-2621.2002.Tb08843.X  0.348
2002 Resch JJ, Daubert CR. Rheological And Physicochemical Properties Of Derivatized Whey Protein Concentrate Powders International Journal of Food Properties. 5: 419-434. DOI: 10.1081/Jfp-120005795  0.423
2002 Truong VD, Daubert CR, Drake MA, Baxter SR. Vane Rheometry for Textural Characterization of Cheddar Cheeses: Correlation with Other Instrumental and Sensory Measurements Lwt - Food Science and Technology. 35: 305-314. DOI: 10.1006/Fstl.2001.0872  0.302
2001 Truong VD, Daubert CR. Textural Characterization of Cheeses Using Vane Rheometry and Torsion Analysis Journal of Food Science. 66: 716-721. DOI: 10.1111/J.1365-2621.2001.Tb04627.X  0.329
2001 Vardhanabhuti B, Foegeding E, McGuffey MK, Daubert CR, Swaisgood HE. Gelation properties of dispersions containing polymerized and native whey protein isolate Food Hydrocolloids. 15: 165-175. DOI: 10.1016/S0268-005X(00)00062-X  0.342
2000 Hudson HM, Daubert CR, Foegeding EA. Rheological and physical properties of derivitized whey protein isolate powders. Journal of Agricultural and Food Chemistry. 48: 3112-9. PMID 10956078 DOI: 10.1021/Jf990906S  0.411
2000 Truong VD, Daubert CR. Comparative Study Of Large Strain Methods For Assessing Failure Characteristics Of Selected Food Gels Journal of Texture Studies. 31: 335-353. DOI: 10.1111/J.1745-4603.2000.Tb00294.X  0.371
2000 Pernell C, Foegeding E, Daubert C. Measurement of the Yield Stress of Protein Foams by Vane Rheometry Journal of Food Science. 65: 110-114. DOI: 10.1111/J.1365-2621.2000.Tb15964.X  0.334
1999 Drake MA, Gerard PD, Truong VD, Daubert CR. Relationship Between Instrumental And Sensory Measurements Of Cheese Texture Journal of Texture Studies. 30: 451-476. DOI: 10.1111/J.1745-4603.1999.Tb00230.X  0.313
1998 Daubert CR, Tkachuk JA, Truong VD. Quantitative measurement of food spreadability using the vane method Journal of Texture Studies. 29: 427-435. DOI: 10.1111/J.1745-4603.1998.Tb00814.X  0.375
1998 Daubert CR, Steffe JF, Srivastava AK. Predicting the electrorheological behavior of milk chocolate Journal of Food Process Engineering. 21: 249-261. DOI: 10.1111/J.1745-4530.1998.Tb00450.X  0.307
1997 Daubert CR, Steffe JF, Lloyd JR. Electric field effects on the thermal conductivity of milk chocolate determined using the "mirror image method", Journal of Food Process Engineering. 20: 77-89. DOI: 10.1111/J.1745-4530.1997.Tb00412.X  0.318
1996 Daubert CR, Steffe JF. Electrorheological behavior of milk chocolate Journal of Texture Studies. 27: 93-108. DOI: 10.1111/J.1745-4603.1996.Tb00062.X  0.349
Show low-probability matches.