Professor, Department of Food Science and Technology
Crockett, R., Ie, P. and Vodovotz, Y. Study I: How do xanthan and hydroxypropylmethylcellulose individually affect the physicochemical properties in a model gluten-free dough. Journal of Food Science. 76(3):E274-E282
Crockett, R., Ie, P. and Vodovotz, Y. Effect of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry. 129(1):84-91.
Reviews and Abstracts
J.C. Frelka, M.M. Myers, Y. Vodovotz, 2017. Effect of microwave heating on water dynamics in a wheat gluten/sucrose model system. Cereals 17, San Diego, CA. Oct. 8-11.(Abstract #P-2103).