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M. Tippetts
Observed names:
Megan Tippetts,
Tippetts, Megan
Observed institution:
Utah State University
OpenAlex ID:
A5038812366
Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems
2012
·
M. Tippetts
, S. Martini
, et al.
·
Journal of Dairy Science
·
54
PDF
Effect of cooling rate on lipid crystallization in oil-in-water emulsions
2009
·
M. Tippetts
, S. Martini
·
Food Research International
·
46
Oil globule microstructure of protein/polysaccharide or protein/protein bilayer emulsions at various pH
2012
·
M. Tippetts
, F.K. Shen
, et al.
·
Food Hydrocolloids
·
28
Influence of ι‐Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein‐Stabilized Emulsions
2012
·
M. Tippetts
, S. Martini
·
Journal of Food Science
·
27
Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil‐in‐water emulsions
2008
·
Megan Tippetts
, Silvana Martini
·
International Journal of Food Science & Technology
·
21
Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil‐in‐Water Emulsions
2007
·
Silvana Martini
, Megan Tippetts
·
Journal of the American Oil Chemists Society
·
15
Evaluation of flavour characteristics of docosahexaenoic acid-fortified emulsions as a function of crystallisation temperature
2010
·
Megan Tippetts
, Silvana Martini
·
Food Chemistry
·
6
Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions
2021
·
Tippetts, Megan
·
Digital Commons - USU (Utah State University)
Increasing the Retention of Lipid-Soluble Components in a Curd Matrix
2021
·
Tippetts, Megan
·
Digital Commons - USU (Utah State University)
Method to Quantify Retention of Oil Phase in a Cheese Curd Model System
2010
·
M. Tippetts
, Silvana Martini
·
Digital Commons - USU (Utah State University)
Flavor Characteristics of Docosahexaenoic Acid Fortified Emulsions Formulated under Different Processing Conditions: A Sensory Evaluation Perspective
2010
·
M. Tippetts
, Silvana Martini
·
Digital Commons - USU (Utah State University)
Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions
2009
·
M. Tippetts
, Silvana Martini
·
Digital Commons - USU (Utah State University)
Retention of Vitamin D Fortified Emulsions in Bench-top Cheese
2009
·
M. Tippetts
, S. Martini
, et al.
·
Digital Commons - USU (Utah State University)
Effect of Processing Conditions and Formulation on the Stability of Oil-in-Water Emulsions
2008
·
M. Tippetts
, Silvana Martini
·
Digital Commons - USU (Utah State University)
Effect of Formulation on the Thermal Behavior and Physicochemical Stability of Oil-in-Water Emulsions
2007
·
M. Tippetts
, Silvana Martini
·
Digital Commons - USU (Utah State University)
Effect of Processing Conditions on Physiochemical Characteristics of Food Emulsions
2007
·
M. Tippetts
, J. Thurgood
, et al.
·
Digital Commons - USU (Utah State University)
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Works count:
16
Citation count:
197
H-index:
6
I10-index:
6
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