60 Publications (Page 2 of 3)
1992
Dough temperature changes during mixing in a mixograph.
Li, A. and Walker, Chuck
Cereal chemistry., vol. 69, (no. 6), pp. 681-683, 1992. | Journal Article
Effects of additives on flour-water dough mixograms.
Lang, C.E.⋅Neises, E.K. and Walker, Chuck
Cereal chemistry., vol. 69, (no. 6), pp. 587-591, 1992. | Journal Article
Effects of exogenous emulsifiers and fat sources on nutrient digestibility, serum lipids, and growth performance in weanling pigs.
Jones, D B⋅Hancock, J D⋅Harmon, D L and Walker, Chuck E
Journal of animal science, vol. 70, (no. 11), pp. 3473-82, 1992/Nov. | Journal Article
Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry.
Kim, C.S. and Walker, Chuck
Cereal chemistry., vol. 69, (no. 2), pp. 212-217, 1992. | Journal Article
Physical properties of wheat flour extrudates produced with shortening and starch plus several baking ingredients.
Ryu, G.H. and Walker, Chuck
Lebensmittel - Wissenschaft + Technologie = Food science + technology., vol. 25, (no. 6), pp. 514-517, 1992. | Journal Article
1991
Review on the significance of starch and protein to wheat kernel hardness.
Anjum, F.M. and Walker, Chuck
Journal of the science of food and agriculture., vol. 56, (no. 1), pp. 1-13, 1991. | Journal Article
1990
Electronic sensing and interpretation of dough properties using a 35-g mixograph.
Gras, P.W.⋅Hibberd, G.E. and Walker, Chuck
Cereal foods world., vol. 35, (no. 6), pp. 568-571, 1990. | Journal Article
Evaluation of commercial wheat gluten using the mixograph.
Neufeld, K.J. and Walker, Chuck
Cereal foods world., vol. 35, (no. 7), pp. 667-669, 1990. | Journal Article
Evaluation of dough properties from two grams of flour using the mixograph principle.
Rath, C.R.⋅Gras, P.W.⋅Wrigley, C.W. and Walker, Chuck
Cereal foods world., vol. 35, (no. 6), pp. 572-574, 1990. | Journal Article
Hard white and red winter wheat comparison in hamburger buns.
Lang, C.E. and Walker, Chuck
Cereal chemistry., vol. 67, (no. 2), pp. 197-201, 1990. | Journal Article
1989
The use of sucrose in ready-to-eat breakfast cereals.
Walker, Chuck
Cereal foods world., vol. 34, (no. 5), pp. 399, 402, 405-406, 1989. | Journal Article
1988
An optimum compression depth for measuring bread crumb firmness.
Baker, A.E.⋅Walker, Chuck and Kemp, K.
Cereal chemistry., vol. 65, (no. 4), pp. 302-307, 1988. | Journal Article
Laboratory preparation of ready-to-eat breakfast flakes from grain sorghum flour.
Lu, S. and Walker, Chuck
Cereal chemistry., vol. 65, (no. 4), pp. 377-379, 1988. | Journal Article
1987
Addition of sucrose fatty acid ester emulsifiers to sponge cakes.
Pierce, M.M. and Walker, Chuck
Cereal chemistry., vol. 64, (no. 4), pp. 222-225, 1987. | Journal Article
A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch.
Krueger, B.R.⋅Knutson, C.A.⋅Inglett, G.E. and Walker, Chuck
Journal of food science., vol. 52, (no. 3), pp. 715-718, 1987. | Journal Article
Differential scanning calorimetry of raw and annealed starch isolated from normal and mutant maize genotypes.
Krueger, B.R.⋅Walker, Chuck⋅Knutson, C.A. and Inglett, G.E.
Cereal chemistry., vol. 64, (no. 3), pp. 187-190, 1987. | Journal Article
Incorporation of corn gluten meal and soy into various cereal-based foods and resulting product functional, sensory, and protein quality.
Buck, J.S.⋅Walker, Chuck and Watson, K.S.
Cereal chemistry., vol. 64, (no. 4), pp. 264-269, 1987. | Journal Article
Lipid and color evaluations of solvent-extracted maize gluten meal.
Harris, P.L.⋅Cuppett, S.L.⋅Walker, Chuck and Rupnow, J.H.
Cereal chemistry., vol. 64, (no. 4), pp. 283-284, 1987. | Journal Article
Physical properties and some nutritional characteristics of an extrusion product with defatted amaranth seeds and defatted maize gluten meal (80:20 ratio).
Koeppe, S.J.⋅Harris, P.L.⋅Hanna, M.A.⋅Rupnow, J.H.⋅Walker, Chuck and Cuppett, S.L.
Cereal chemistry., vol. 64, (no. 5), pp. 332-336, 1987. | Journal Article
1986
Amaranthus hypochondriacus: starch isolation and partial characterization.
Yanez, G.A.⋅Messinger, J.K.⋅Walker, Chuck and Rupnow, J.H.
Cereal chemistry., vol. 63, (no. 3), pp. 273-276, 1986. | Journal Article
Functionality of sorghum flour components in a high ratio cake.
Glover, J.M.⋅Walker, Chuck and Mattern, P.J.
Journal of food science : an official publication of the Institute of Food Technologists., vol. 51, (no. 5), pp. 1280-1283, 1292, 1986. | Journal Article
The effect of sucrose esters on flour-water dough mixing characteristics.
Watson, K.S. and Walker, Chuck
Cereal chemistry., vol. 63, (no. 1), pp. 62-64, 1986. | Journal Article
1985
Effects of plant growth regulators on the thermal properties of corn starch isolated from normal and mutant genotypes.
Krueger, B.R.⋅Knutson, C.A.⋅Inglett, G.E. and Walker, Chuck
Proceedings annual meeting - Plant Growth Regulator Society of America., (no. 12th), pp. 267-286, 1985. | Journal Article
Genetic variation for starch gel consistency and seed density in sorghum populations.
Flores, C.I.⋅Ross, W.M.⋅Walker, Chuck⋅Mattern, P.J. and Maranville, J.W.
Cereal research communications., vol. 13, (no. 4), pp. 433-439, 1985. | Journal Article
Isolation and heat stability of trypsin inhibitors in Amaranth (Amaranthus hypochondriacus).
Koeppe, S.J.⋅Rupnow, J.H.⋅Walker, Chuck and Davis, A.
Journal of food science., vol. 50, (no. 5), pp. 1519-1521, 1985. | Journal Article
