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Start Over Graduate Program Food Science Author Last Name Wang

2. Taste-aroma interactions as a sugar reduction strategy in flavored milk

open_access
Open Access
Author:
Wang, Gloria
Title:
Taste-aroma interactions as a sugar reduction strategy in flavored milk
Graduate Program:
Food Science
Keywords:
milk
vanilla
flavored milk
dairy
taste-aroma interactions
cross-modal interactions
flavor enhancement
sweetness enhancement
sugar reduction
analytical
synthetic
dose-response
matching test
ABX test
sensory evaluation
congruency
real food application
isobole method
sugar
scaling method
non-scaling method
vanilla flavor
sweetness
milk flavor
thickness
liking
consumer acceptance
flavor perception
flavor
incongruent
File:
Download WangGloria_MSThesis_FDSC_Final.pdf
Committee Members:
Helene Hopfer, Thesis Advisor/Co-Advisor
Gregory Ray Ziegler, Committee Member
Robert F Roberts, Committee Member

3. Electrospinning of reinforced starch fibers

open_access
Open Access
Author:
Wang, Hui
Title:
Electrospinning of reinforced starch fibers
Graduate Program:
Food Science
Keywords:
Wet-electrospinning
Starch fiber mats
Tensile strength
Polysaccharide nanofiber
File:
Download Hui_Wang_s_dissertation-revision.pdf
Committee Members:
Gregory Ray Ziegler, Dissertation Advisor/Co-Advisor
Gregory Ray Ziegler, Committee Chair/Co-Chair
John Neil Coupland, Committee Member
Federico Miguel Harte, Committee Member
Jeffrey M Catchmark, Outside Member

4. Enhancing The Mechanical Strength And Water Resilience Of Amylose And Gelatin-Based Electrospun Nanofibers Via Nontoxic Crosslinking With Genipin

open_access
Open Access
Author:
Wang, Jason Jie
Title:
Enhancing The Mechanical Strength And Water Resilience Of Amylose And Gelatin-Based Electrospun Nanofibers Via Nontoxic Crosslinking With Genipin
Graduate Program:
Food Science
Keywords:
Genipin
Crosslinking
Electrospinning
Wound Care
Biopolymers
Material Science
Wound Dressings
File:
Download Jason_Wang_M.S._Thesis_Final_final.pdf
Committee Members:
Gregory R. Ziegler, Thesis Advisor/Co-Advisor
Ramaswamy C. Anantheswaran, Committee Member
Federico M Harte, Committee Member

5. Characterization of microbial dynamics and volatile metabolome changes during fermentation of Chambourcin grapes in two Pennsylvania regions

open_access
Open Access
Author:
Wang, Hung Li
Title:
Characterization of microbial dynamics and volatile metabolome changes during fermentation of Chambourcin grapes in two Pennsylvania regions
Graduate Program:
Food Science
Keywords:
Wine
Microbiome
Volatile compound
HS-SPME-GC-MS
Chambourcin
File:
Download Master_thesis_HungLi_Wang_071720.pdf
Committee Members:
Josephine Wee, Thesis Advisor/Co-Advisor
Helene Hopfer, Committee Member
Darrell William Cockburn, Committee Member
Robert F Roberts, Program Head/Chair