Härtel RW - Search Results

1

Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels.

Wang R, Zhai X, Hartel RW, Chang Y, Pang W, Han W, Lv H, Wang S. Wang R, et al. Among authors: hartel rw. Food Chem. 2024 Nov 30;459:140249. doi: 10.1016/j.foodchem.2024.140249. Epub 2024 Jun 27. Food Chem. 2024. PMID: 38981385

2

Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems.

Wang Y, Hartel RW, Li Y, Zhang L. Wang Y, et al. Among authors: hartel rw. J Dairy Sci. 2023 Nov;106(11):7486-7500. doi: 10.3168/jds.2022-23200. Epub 2023 Aug 23. J Dairy Sci. 2023. PMID: 37641264 Free article.

3

Effects of Food and Liquid Properties on Swallowing Physiology and Function in Adults.

Peña-Chávez RE, Schaen-Heacock NE, Hitchcock ME, Kurosu A, Suzuki R, Hartel RW, Ciucci MR, Rogus-Pulia NM. Peña-Chávez RE, et al. Among authors: hartel rw. Dysphagia. 2023 Jun;38(3):785-817. doi: 10.1007/s00455-022-10525-2. Epub 2022 Oct 20. Dysphagia. 2023. PMID: 36266521 Review.

4

Shrinkage in frozen desserts.

VanWees SR, Rankin SA, Hartel RW. VanWees SR, et al. Among authors: hartel rw. Compr Rev Food Sci Food Saf. 2022 Jan;21(1):780-808. doi: 10.1111/1541-4337.12888. Epub 2021 Dec 26. Compr Rev Food Sci Food Saf. 2022. PMID: 34954889

5

Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion.

Wang R, Hartel RW. Wang R, et al. Among authors: hartel rw. Compr Rev Food Sci Food Saf. 2021 Nov;20(6):5901-5937. doi: 10.1111/1541-4337.12833. Epub 2021 Sep 27. Compr Rev Food Sci Food Saf. 2021. PMID: 34580978 Review.

6

Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating.

Rodier LC, Hartel RW. Rodier LC, et al. Among authors: hartel rw. J Food Sci. 2021 Jun;86(6):2553-2568. doi: 10.1111/1750-3841.15772. Epub 2021 May 30. J Food Sci. 2021. PMID: 34056726

7

Quantification of γ-sorbitol crystal growth rate and solubility in the presence of mannitol and maltitol.

DeJong AE, Hartel RW. DeJong AE, et al. Among authors: hartel rw. J Food Sci. 2020 Dec;85(12):4319-4326. doi: 10.1111/1750-3841.15519. Epub 2020 Nov 11. J Food Sci. 2020. PMID: 33175398

8

Effects of structural attributes on the rheological properties of ice cream and melted ice cream.

Freire DO, Wu B, Hartel RW. Freire DO, et al. Among authors: hartel rw. J Food Sci. 2020 Nov;85(11):3885-3898. doi: 10.1111/1750-3841.15486. Epub 2020 Oct 16. J Food Sci. 2020. PMID: 33063351

9

Aggregation in viscoelastic emulsion droplet gels with capillarity-driven rearrangements.

Thiel A, Atherton TJ, Spicer PT, Hartel RW. Thiel A, et al. Among authors: hartel rw. Soft Matter. 2020 Jun 17;16(23):5506-5513. doi: 10.1039/c9sm02134e. Soft Matter. 2020. PMID: 32495759

10

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior.

Wu B, Freire DO, Hartel RW. Wu B, et al. Among authors: hartel rw. J Food Sci. 2019 Sep;84(9):2562-2571. doi: 10.1111/1750-3841.14743. Epub 2019 Aug 19. J Food Sci. 2019. PMID: 31423589

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