| Factors influencing the freeze‐thaw stability of emulsion‐based foods BM Degner, C Chung, V Schlegel, R Hutkins, DJ McClements Comprehensive Reviews in Food Science and Food Safety 13 (2), 98-113, 2014 | 236 | 2014 |
| Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties C Chung, B Degner, EA Decker, DJ McClements Innovative Food Science & Emerging Technologies 20, 324-334, 2013 | 89 | 2013 |
| Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions C Chung, B Degner, DJ McClements Food research international 56, 136-145, 2014 | 84 | 2014 |
| Reduced fat food emulsions: physicochemical, sensory, and biological aspects C Chung, G Smith, B Degner, DJ McClements Critical reviews in food science and nutrition 56 (4), 650-685, 2016 | 81 | 2016 |
| Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation B Wu, B Degner, DJ McClements Journal of Physics: Condensed Matter 26 (46), 464104, 2014 | 81 | 2014 |
| Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions C Chung, B Degner, DJ McClements Food Hydrocolloids 32 (2), 263-270, 2013 | 70 | 2013 |
| Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions BM Degner, KM Olson, D Rose, V Schlegel, R Hutkins, DJ McClements Journal of Food Engineering 119 (2), 244-253, 2013 | 55 | 2013 |
| Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules C Chung, B Degner, DJ McClements Food Research International 48 (2), 641-649, 2012 | 52 | 2012 |
| Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions B Wu, B Degner, DJ McClements Food chemistry 141 (4), 3393-3401, 2013 | 51 | 2013 |
| Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers C Chung, B Degner, DJ McClements Food research international 64, 664-676, 2014 | 44 | 2014 |
| Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods C Chung, K Olson, B Degner, DJ McClements Food Research International 51 (1), 310-320, 2013 | 37 | 2013 |
| Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch C Chung, B Degner, DJ McClements Food Hydrocolloids 30 (1), 281-291, 2013 | 34 | 2013 |
| Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry C Chung, B Degner, DJ McClements Food research international 49 (1), 161-169, 2012 | 33 | 2012 |
| Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet–Starch granule mixtures C Chung, B Degner, DJ McClements Food Hydrocolloids 35, 315-323, 2014 | 31 | 2014 |
| Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation C Chung, B Degner, DJ McClements LWT-Food Science and Technology 54 (2), 336-345, 2013 | 29 | 2013 |
| Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures B Wu, B Degner, DJ McClements Journal of food engineering 116 (2), 462-471, 2013 | 19 | 2013 |
| Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids C Chung, B Degner, DJ McClements Food research international 54 (1), 829-836, 2013 | 16 | 2013 |
| Fabrication of reduced fat products by controlled aggregation of lipid droplets B Wu, B Degner, DJ McClements ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 247, 2014 | | 2014 |
| Freeze stabilty enhancement of dairy emulsions by microparticulated whey protein BM Degner | | 2013 |
| Digital display unit PT Priestley, R Srinivasan, BN Naidu, B Wu, B Degner, DJ McClements | | |
