Caramel stickiness: Effects of composition, rheology, and surface energy

Interaction of Surface Energy Components between Solid and Liquid on Wettability, and Its Application to Textile Anti-Wetting Finish

(2019) Kwanwoo Song et al.   Polymers

Soymilk gelation: The determinant roles of incubation time and gelation rate

(2019) Ruican Wang et al.   FOOD HYDROCOLLOIDS

Effects of triglycerol monostearate on physical properties of recombined dairy cream

(2019) Meiling Li et al.   INTERNATIONAL DAIRY JOURNAL

Surface energy and viscoelasticity influence caramel adhesiveness

(2017) Ty B. Wagoner et al.   JOURNAL OF TEXTURE STUDIES

Protein content affects caramel processing and properties

(2016) Heather Mendenhall et al.   JOURNAL OF FOOD ENGINEERING

Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

(2016) Ty B. Wagoner et al.   JOURNAL OF FOOD SCIENCE

Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes

(2016) Heather Mendenhall et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Celebrating Soft Matter's 10th Anniversary: Simplicity in complexity – towards a soft matter physics of caramel

(2016) Simon Weir et al.   Soft Matter

Yield Stress in Foods: Measurements and Applications

(2010) Adriano Sun et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Bacterial adhesion: From mechanism to control

(2009) Katsutoshi Hori et al.   BIOCHEMICAL ENGINEERING JOURNAL

Linear rheology of cross-linked polypropylene oxide as a pressure sensitive adhesive

(2009) M.K. Jensen et al.   INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES