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Lee M. Huffman
Observed names:
L. Huffman,
L.M. HUFFMAN,
Lee Huffman
Institution:
Plant & Food Research
Observed institutions:
Commonwealth Scientific and Industrial Research Organisation,
Plant & Food Research,
Sonoma County Library,
Canine Companions for Independence,
The Ohio State University
ORCID:
0000-0002-3641-7049
Observed ORCID:
0000-0002-3641-7049
OpenAlex ID:
A5055085968
Processing whey protein for use as a food ingredient.
1996
·
Lee M. Huffman
·
Food technology
·
144
Maximizing the Value of Milk Through Separation Technologies
1999
·
Lee M. Huffman
, W. James Harper
·
Journal of Dairy Science
·
123
PDF
The nutritional composition of Zespri® SunGold Kiwifruit and Zespri® Sweet Green Kiwifruit
2016
·
Sivalingam Sivakumaran
, Lee Huffman
, et al.
·
Food Chemistry
·
80
Studies on Whey Protein Concentrates. 1. Compositional and Thermal Properties
1990
·
Mayank T. Patel
, Arun Kilara
, et al.
·
Journal of Dairy Science
·
43
PDF
Use of viscous fibres in beverages for appetite control: a review of studies
2015
·
Irene H. H. Ho
, Lara Matia-Merino
, et al.
·
International Journal of Food Sciences and Nutrition
·
32
No difference in fecal levels of bacteria or short chain fatty acids in humans, when consuming fruit juice beverages containing fruit fiber, fruit polyphenols, and their combination
2014
·
Alison J. Wallace
, Sarah L. Eady
, et al.
·
Nutrition Research
·
31
Whey‐Based Ingredients
2011
·
Lee M. Huffman
, Lilian de Barros Ferreira
·
30
The New Zealand Food Composition Database: A useful tool for assessing New Zealanders’ nutrient intake
2016
·
Subathira Sivakumaran
, Lee Huffman
, et al.
·
Food Chemistry
·
21
Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates
1988
·
M.E. MANGINO
, L.M. HUFFMAN
, et al.
·
Journal of Food Science
·
18
Role of lactose in cheddar cheese manufacture and ripening
1986
·
Lee M. Huffman
·
OhioLink ETD Center (Ohio Library and Information Network)
·
18
PDF
Prediction of the effect of water on the glass transition temperature of low molecular weight and polysaccharide mixtures
2022
·
Sebastian Linnenkugel
, Anthony H.J. Paterson
, et al.
·
Food Hydrocolloids
·
16
Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment
2022
·
Nurhazwani Salleh
, Kelvin K. T. Goh
, et al.
·
Molecules
·
15
PDF
Prediction of the glass transition temperature of low molecular weight components and polysaccharide mixtures
2020
·
Sebastian Linnenkugel
, Anthony H.J. Paterson
, et al.
·
Journal of Food Engineering
·
14
The influence of anthocyanins in pectin-whey protein complexation using a natural pigmented blackcurrant pectin
2023
·
Nurhazwani Salleh
, Kelvin K.T. Goh
, et al.
·
Food Hydrocolloids
·
12
The effect of polysaccharide blends and salts on the glass transition temperature of the monosaccharide glucose
2022
·
Sebastian Linnenkugel
, Anthony H.J. Paterson
, et al.
·
Journal of Food Engineering
·
12
Effect of extraction processes on the physicochemical and functional properties of protein-rich extracts from the red seaweed Pyropia Seriata (Nori)
2024
·
Bohan Zhang
, Yaoyao Peng
, et al.
·
Future Foods
·
11
Model food systems and protein functionality
2020
·
W. James Harper
, Sheelagh A. Hewitt
, et al.
·
Elsevier eBooks
·
11
Atomization behaviour of juice-fibre suspensions in a two-fluid nozzle
2019
·
Siti N.M. Rozali
, Anthony H.J. Paterson
, et al.
·
Journal of Food Engineering
·
11
Understanding the shear and extensional properties of pomace-fibre suspensions prior to the spray drying process
2018
·
Siti N.M. Rozali
, Anthony H.J. Paterson
, et al.
·
LWT
·
11
Characterization of Anthocyanin-Bound Pectin-Rich Fraction Extracted from New Zealand Blackcurrant (Ribes nigrum) Juice
2021
·
Nurhazwani Salleh
, Kelvin K. T. Goh
, et al.
·
ACS Food Science & Technology
·
9
Effects of the consumption of algal biomass versus protein concentrate on postprandial satiety and metabolism
2024
·
Jia Yee Wu
, Rachel Tso
, et al.
·
Future Foods
·
4
Theoretical prediction of atomization performance of fibre suspensions and the effect of feed temperature and air velocity
2019
·
Siti N.M. Rozali
, Anthony H.J. Paterson
, et al.
·
Journal of Food Engineering
·
4
Characteristic flavours of whey protein concentrates.
1990
·
Lee M. Huffman
, P. K. Marks
·
Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol. II.
·
1
Contributors
2020
·
Skelte G. Anema
, Alan Baldwin
, et al.
·
Elsevier eBooks
Foods for appetite control: Developing plant-based functional foods targeting satiety
2012
·
J. Ingram
, K. Sutton
, et al.
·
Obesity Research & Clinical Practice
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Works count:
29
Citation count:
671
H-index:
13
I10-index:
19
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