Publications

Lee, W.L., McCarthy, M.J., McCarthy, K.L. 2010. Oil migration in two-component confectionery systems. J. Food Science 75(1):E83-89.
McCarthy, K.L., McCarthy, M.J., Rakesh, V., Datta, A.K. 2010. Experimental and analytical temperature distributions during oven-based convection heating. J. Food Science 75(1):E66-E72.
Du, W.-X., Abd, S.J., McCarthy, K.L., Harris, L.J. 2010. Survival of Salmonella on inoculated almonds exposed to hot oil. J. Food Protection 73(7):1238-1246.
Rakesh, V., Seo, Y., Datta, A.K., McCarthy, K.L., McCarthy, M.J. 2010. Heat transfer during microwave combination heating: Computational modeling and MRI experiments. AIChEJ 56(9):2468-2478.
Oztop, M.H., Rosenberg, M., Rosenberg, Y., McCarthy, K.L. , McCarthy, M.J . 2010. Magnetic Resonance Imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels. J. Food Science 75(8):E508-515.
Altan, A., McCarthy, K.L., Tikekar, R., McCarthy, M.J., Nitin, N. 2011. Image analysis of microstructural changes in almond cotyledon as a result of processing. J. Food Science 76(2):E212-E221.
Oztop, M.H., McCarthy, K.L. 2011. Mathematical modeling of swelling in high moisture whey protein gels. J. Food Engineering 106:53-59.
Altan, A., Oztop, M.H., McCarthy, K.L., McCarthy, M.J. 2011. Monitoring changes in feta cheese brining by magnetic resonance imaging and NMR relaxometry. J. Food Engineering 107:200-7.
Williams, P.D., Oztop, M.H., McCarthy, M.J., McCarthy, K.L., Lo, Y.M. 2011. Characterization of water distribution in xanthan-curdlan hydrogel complex using Magnetic Resonance Imaging, Nuclear Magnetic Resonance relaxometry, rheology and Scanning Electron Microscopy. J. Food Science 76(6):E472-8.
Altan, A., Lavenson, D.M., McCarthy, M.J., McCarthy, K.L. 2011. Oil migration in chocolate and almond product confectionery systems. J. Food Science 76(6):E489-94.