- "Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition"
Kinta Y, Hartel RW, Journal of the American Oil Chemists Society 87(1): Jan 2010. Results show that the mechanism of bloom formation on poorly tempered chocolate (insufficient seeds) is due to sufficient time and space for phase separation as the stable polymorphs grow.
- "Effect of protein on sorption characteristics of delactosed permeate"
Bund RK, Hartel RW, Journal of Food Engineering 96 (3): 388-393 Feb 2010. The effects of whey protein isolate (WPI) were investigated on the characteristics of delactosed permeate (DLP) (moisture adsorption/desorption kinetics and glass transition temperature (T-g)) that reflect on the drying ability and shelf stability.
- "Effect of composition on moisture Sorption of delactosed permeate"
Liang BM, Bund RK, Hartel RW. International Dairy Journal 19(10): 630-636 October 2009. Delactosed permeate (DLP) is an effluent generated after the separation of most of the proteins and lactose from cheese whey. The inability to obtain stable products with acceptable low moisture content is one of the major drawbacks to further commercial development of DLP.
- "Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat"
Martini S, Suzuki AH, Hartel RW, et al., Journal of the American Oil Chemists Society 85 (7): 621-628 Jul 2008. The objective of this work was to use high intensity ultrasound (HIU) as an additional processing condition to alter the crystallization behavior of a lipid model system (anhydrous milk fat). Results show that HIU application not only decreases the induction time of crystallization (faster crystallization) at a constant crystallization temperature, but also generates smaller crystals. In addition, higher viscosities are obtained when samples are crystallized after HIU application.
- "Correlation of rheological and microstructural properties in a model lipid system"
Liang BM, Shi YP, Hartel RW, Journal of the American Oil Chemists Society 85 (5): 397-404 May 2008. Empirical models adequately correlated rheological properties with SFC and microstructure density. Compression modulus increased by a factor of about ten as SFC increased from 0.28 to 0.51. However, for systems with the same SFC, compression modulus was dependent on microstructure. At low SFC compression modulus increased by about a factor of seven over the range of microstructures formed, whereas at higher SFC compression modulus only increased by a factor of about two.