Transmission of ultrasound through a single layer of bubbles von Leroy, V., Strybulevych, A., Scanlon, M. G., Page, J. H.

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Characterization of alcohol-containing dairy emulsions: Pseudo-ternary phase diagrams of sodium caseinate solution-oil-ethanol systems von Espinosa, G.P., Scanlon, M.G.

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Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough von Mehta, K.L, Scanlon, M.G, Sapirstein, H.D, Page, J.H

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Rheological Properties of Milkfat and Butter von Wright, A.J., Scanlon, M.G., Hartel, R.W., Marangoni, A.G.

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Development of emulsifying property in Persian gum using octenyl succinic anhydride (OSA) von Mohammadi, S., Abbasi, S., Scanlon, M.G.

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Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review von Thakur, S., Scanlon, M. G., Tyler, R. T., Milani, A., Paliwal, J.

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Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties von Edwards, N.M, Mulvaney, S.J, Scanlon, M.G, Dexter, J.E

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Characterizing a model food gel containing bubbles and solid inclusions using ultrasound von Strybulevych, Anatoliy, Leroy, Valentin, Scanlon, M. G., Page, J. H.

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Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity von Nam, S, Scanlon, M.G, Han, J.H, Izydorczyk, M.S

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Bubbles in noodle dough: Characterization by X-ray microtomography von Guillermic, R.-M., Koksel, F., Sun, X., Hatcher, D.W., Nickerson, M.T., Belev, G.S., Webb, M.A., Page, J.H., Scanlon, M.G.

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Cellular Structure of Bread Crumb and its Influence on Mechanical Properties von Zghal, M.C., Scanlon, M.G., Sapirstein, H.D.

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The influence of specific mechanical energy on the ultrasonic characteristics of extruded dough von Owolabi, G.M., Bassim, M.N., Page, J.H., Scanlon, M.G.

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Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends von Koksel, F., Scanlon, M.G.

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Ultrasonic investigation of the effect of mixing under reduced pressure on the mechanical properties of bread dough von Elmehdi, H.M, Page, J.H, Scanlon, M.G

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Compressive elastic modulus and its relationship to the structure of a hydrated starch foam von Liu, Z, Chuah, C.S.L, Scanlon, M.G

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Starch Participation in Durum Dough Linear Viscoelastic Properties von Edwards, N.M, Dexter, J.E, Scanlon, M.G

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Influence of internal interfacial area on nanosecond relaxation of wheat gluten proteins as probed by broadband ultrasonic spectroscopy von Fan, Y., Scanlon, M.G., Page, J.H.

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Evaluating Dough Density Changes During Fermentation by Different Techniques von Elmehdi, H.M, Page, J.H, Scanlon, M.G

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Prediction of Bread Crumb Density by Digital Image Analysis von Zghal, M. C., Scanlon, M. G., Sapirstein, H. D.

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Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures von Arntfield, S.D., Scanlon, M.G., Malcolmson, L.J., Watts, B.M., Cenkowski, S., Ryland, D., Savoie, V.

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