1. Taste-aroma interactions as a sugar reduction strategy in flavored milk Open Access Author: Wang, Gloria Title: Taste-aroma interactions as a sugar reduction strategy in flavored milk Graduate Program: Food Science Keywords: milkvanillaflavored milkdairytaste-aroma interactionscross-modal interactionsflavor enhancementsweetness enhancementsugar reductionanalyticalsyntheticdose-responsematching testABX testsensory evaluationcongruencyreal food applicationisobole methodsugarscaling methodnon-scaling methodvanilla flavorsweetnessmilk flavorthicknesslikingconsumer acceptanceflavor perceptionflavorincongruent File: Download WangGloria_MSThesis_FDSC_Final.pdf Committee Members: Helene Hopfer, Thesis Advisor/Co-AdvisorGregory Ray Ziegler, Committee MemberRobert F Roberts, Committee Member
2. Electrospinning of reinforced starch fibers Open Access Author: Wang, Hui Title: Electrospinning of reinforced starch fibers Graduate Program: Food Science Keywords: Wet-electrospinningStarch fiber matsTensile strengthPolysaccharide nanofiber File: Download Hui_Wang_s_dissertation-revision.pdf Committee Members: Gregory Ray Ziegler, Dissertation Advisor/Co-AdvisorGregory Ray Ziegler, Committee Chair/Co-ChairJohn Neil Coupland, Committee MemberFederico Miguel Harte, Committee MemberJeffrey M Catchmark, Outside Member
3. Enhancing The Mechanical Strength And Water Resilience Of Amylose And Gelatin-Based Electrospun Nanofibers Via Nontoxic Crosslinking With Genipin 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: GenipinCrosslinkingElectrospinningWound CareBiopolymersMaterial ScienceWound Dressings File: Download Jason_Wang_M.S._Thesis_Final_final.pdf Committee Members: Gregory R. Ziegler, Thesis Advisor/Co-AdvisorRamaswamy C. Anantheswaran, Committee MemberFederico M Harte, Committee Member
