Food

Research Related to Wave Propagation in Food:

Characterisation of Frozen Orange Juice by Ultrasound and Wavelet Analysis 
Lee, S., Pyrak-Nolte, L. J., Cornillon, P. and O. Campanella, Journal of the Science of Food and Agriculture, 84:405-410, 2004.

Determination of Ultrasonic-Based Rheological Properties of Dough During Fermentation
Lee, S., Pyrak-Nolte, L. J. and O. Campanella, Journal of Texture Studies, 35, 33-51, 2004.

The Use of Ultrasound and Shear Oscillatory Tests to Characterize the Effect of Mixing Time on the Rheological Properties of Dough,
Ross, K. A., Pyrak-Nolte, L. J., and O. H. Campanella, Food Research International, 37 (6), 567-577, 2004

The Effect of Mixing Conditions on Material Properties of an Agar Gel - Microstructural and Macrostructural Considerations
Ross, K. A., Pyrak-Nolte, L. J. and O. H. Campanella, Food Hydrocolloids, 20 (1): 79-87 JAN 2006

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