All Stories

  1. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

    Article • Critical Reviews in Food Science and Nutrition, March 2015, Taylor & Francis

    Dr Brian M Degner

  2. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation

    Article • Journal of Physics Condensed Matter, October 2014, Institute of Physics Publishing

    Distinguished Professor David Julian McClements, Dr Brian M Degner

  3. Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

    Article • Food Research International, October 2014, Elsevier

    Dr Brian M Degner

  4. Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet – Starch granule mixtures

    Article • Food Hydrocolloids, March 2014, Elsevier

    Dr Brian M Degner

  5. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

    Article • Comprehensive Reviews in Food Science and Food Safety, February 2014, Wiley

    Dr Brian M Degner

  6. Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions

    Article • Food Research International, February 2014, Elsevier

    Dr Brian M Degner

  7. Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

    Article • Food Chemistry, December 2013, Elsevier

    Dr Brian M Degner

  8. Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation

    Article • LWT, December 2013, Elsevier

    Dr Brian M Degner

  9. Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids

    Article • Food Research International, November 2013, Elsevier

    Dr Brian M Degner

  10. Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions

    Article • Journal of Food Engineering, November 2013, Elsevier

    Dr Brian M Degner

  11. Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties

    Article • Innovative Food Science & Emerging Technologies, October 2013, Elsevier

    Dr Brian M Degner

  12. Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions

    Article • Food Hydrocolloids, August 2013, Elsevier

    Dr Brian M Degner

  13. Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures

    Article • Journal of Food Engineering, May 2013, Elsevier

    Dr Brian M Degner

  14. Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods

    Article • Food Research International, April 2013, Elsevier

    Dr Brian M Degner

  15. Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch

    Article • Food Hydrocolloids, January 2013, Elsevier

    Dr Brian M Degner

  16. Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry

    Article • Food Research International, November 2012, Elsevier

    Dr Brian M Degner

  17. Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules

    Article • Food Research International, October 2012, Elsevier

    Dr Brian M Degner