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Osvaldo Campanella
Osvaldo Campanella
Department of Food Science and Technology. The Ohio State University
Verified email at osu.edu
Title
Cited by
Cited by
Year
Food dehydration
MR Okos, O Campanella, G Narsimhan, RK Singh, AC Weitnauer
Handbook of food engineering, 799-950, 2018
6142018
Streptococcus mutans-derived extracellular matrix in cariogenic oral biofilms
MI Klein, G Hwang, PHS Santos, OH Campanella, H Koo
Frontiers in cellular and infection microbiology 5, 10, 2015
3442015
Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions
P Havea, H Singh, LK Creamer, OH Campanella
Journal of Dairy Research 65 (1), 79-91, 1998
1621998
Extrusion processing technology: Food and non-food biomaterials
JM Bouvier, OH Campanella
John Wiley & Sons, 2014
1582014
Thermal aggregation and gelation of bovine β-lactoglobulin
M McSwiney, H Singh, OH Campanella
Food Hydrocolloids 8 (5), 441-453, 1994
1481994
Rheological properties of dough during mechanical dough development
H Zheng, MP Morgenstern, OH Campanella, NG Larsen
Journal of Cereal Science 32 (3), 293-306, 2000
1332000
A review on methods and theories to describe the glass transition phenomenon: applications in food and pharmaceutical products
MG Abiad, MT Carvajal, OH Campanella
Food Engineering Reviews 1, 105-132, 2009
1292009
Improvement of sorghum‐wheat composite dough rheological properties and breadmaking quality through zein addition
BA Bugusu, O Campanella, BR Hamaker
Cereal chemistry 78 (1), 31-35, 2001
1232001
Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles
F Ye, M Miao, B Jiang, OH Campanella, Z Jin, T Zhang
Food Chemistry 229, 152-158, 2017
1132017
Characterization of starch–water interactions and their effects on two key functional properties: Starch gelatinization and retrogradation
D Donmez, L Pinho, B Patel, P Desam, OH Campanella
Current Opinion in Food Science 39, 103-109, 2021
1082021
Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure
AM Matalanis, OH Campanella, BR Hamaker
Journal of Cereal Science 50 (1), 74-81, 2009
1082009
Sensory, instrumental and acoustic characteristics of extruded snack food products
LM Duizer, OH Campanella, GRG Barnes
Journal of texture studies 29 (4), 397-411, 1998
1061998
Squeezing flow viscosimetry of peanut butter
OH Campanella, M Peleg
Journal of Food Science 52 (1), 180-184, 1987
1051987
A study on staling characteristics of gluten-free breads prepared with chestnut and rice flours
I Demirkesen, OH Campanella, G Sumnu, S Sahin, BR Hamaker
Food and bioprocess technology 7, 806-820, 2014
1022014
Squeezing flow viscometry for nonelastic semiliquid foods—theory and applications
OH Campanella, M Peleg
Critical Reviews in Food Science and Nutrition 42 (3), 241-264, 2002
982002
Characterization of structure of gluten-free breads by using X-ray microtomography
I Demirkesen, S Kelkar, OH Campanella, G Sumnu, S Sahin, M Okos
Food Hydrocolloids 36, 37-44, 2014
962014
A study of the rheological properties of concentrated food emulsions
OH Campanella, NM Dorward, H Singh
Journal of Food Engineering 25 (3), 427-440, 1995
961995
Elongational viscosity measurements of melting American process cheese
OH Campanella, LM Popplewell, JR Rosenau, M Peleg
Journal of Food Science 52 (5), 1249-1251, 1987
951987
Thermal gelation and denaturation of bovine β-lactoglobulins A and B
M McSwiney, H Singh, O Campanella, LK Creamer
Journal of Dairy Research 61 (2), 221-232, 1994
941994
Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation
OH Campanella, M Peleg
Journal of the Science of Food and Agriculture 81 (11), 1069-1076, 2001
932001
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