A collaborative study to develop a standardized food protein solubility procedure von Morr, C.V, German, B, Kinsella, J.E, Regenstein, J.M, Van Buren, J.P, Kilara, A, Lewis, B.A, Mangino, M.E

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Effect of cations on heat degradation of chelator-soluble carrot pectin von Sajjaanantakul, T., Van Buren, J.P., Downing, D.L.

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Analysis of pectin content and degree of polymerization in orange juice von Pitifer, L.A., McLellan, M.R., Van Buren, J.P.

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Development and characterization of an apple cellulose gel [from press-cake] von WALTER, R. H., RAO, M. A., VAN BUREN, J.P., SHERMAN, R. M., KENNY, J. F.

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The chemistry of texture in fruits and vegetables von VAN BUREN, J. P.

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Effect of gamma radiation upon cherries von Massey, L.M. Jr, Robinson, W.B, Spaid, J.F, Splittstoesser, D.F, Van Buren, J.P, Kertesz, Z.I

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Size distribution of high species in pectin fractions from Idared apples von O'Beirne D, Van Buren J.P

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Retarding vegetable softening by cold alkaline protein deesterification before cooking von Van Buren, J.P. (Cornell University, Geneva, NY), Pitifer, L.A

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Two effects of sodium chloride causing softening of the texture of canned snap beans von VAN BUREN, J. P.

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Extraction of chlorophylls a and b from different binding sites on thylakoid chlorophyll-proteins von Van Buren, Jerome P

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Heat treatments and the texture and pectins of red tart cher ries von Van Buren, J.P

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Effects of salts added after cooking on the texture of canned snap beans von Van Buren, J.P

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Effect of physical and chemical processing factors on the redispersibibility of dried soy milk proteins von Fukushima, D, Van Buren, J.P

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Removal of oligosaccharides from soy milk by an enzyme from Aspergillus saitoi von Sugimoto, H, Van Buren, J.P

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TANNIN HAZES IN DEPROTEINIZED APPLE JUICE von VAN BUREN, J.P., WAY, R. O.

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Heat treatments and the texture and pectins of red tart cherries von Van Buren, J.P

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Variation of vitamin concentration and retention in canned snap beans from three processing plants during two years von VAN BUREN, J. P., LEE, C. Y., MASSEY JR, L. M.

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Evaluation of monosaccharides, disaccharides and corn syrups as dispersants for heat-processed dried soy milk proteins von Sugimoto, H, Van Buren, J.P

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Color of anthocyanin solutions expressed in lightness and chromaticity terms. effect of pH and type of anthocyanin von Van Buren, J.P, Hrazdina, G, Robinson, W.B

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Solubilization of soybean tempeh constituents during fermentation von Van Buren, J.P, Hackler, L.R, Steinkraus, K.H

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