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Trung K. Cao

Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures
2006 · G. H. Robertson, K. S. Gregorski, et al. · Cereal Chemistry · 58
Wheat Gluten Swelling and Partial Solubility with Potential Impact on Starch‐from‐Gluten Separation by Ethanol Washing
1999 · G. H. Robertson, T. K. Cao, et al. · Cereal Chemistry · 20
Modification of vital wheat gluten with phosphoric acid to produce high free swelling capacity
2013 · George H. Robertson, Trung K. Cao, et al. · Journal of Applied Polymer Science · 19
Wheat Proteins Extracted from Flour and Batter with Aqueous Ethanol at Subambient Temperatures
2007 · George H. Robertson, Trung K. Cao, et al. · Cereal Chemistry · 15
Farinograph Responses for Wheat Flour Dough Fortified with Wheat Gluten Produced by Cold‐Ethanol or Water Displacement of Starch
2001 · G. H. Robertson, T. K. Cao · Cereal Chemistry · 15
Proteins Extracted by Water or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch as Determined by Capillary‐Zone Electrophoresis (CZE)
2004 · G. H. Robertson, T. K. Cao · Cereal Chemistry · 14
Effect of Morphology of Mechanically Developed Wheat Flour and Water on Starch from Gluten Separation Using Cold Ethanol Displacement
2000 · G. H. Robertson, T. K. Cao, et al. · Cereal Chemistry · 14
Mixograph Responses of Gluten and Gluten‐Fortified Flour for Gluten Produced by Cold‐Ethanol or Water Displacement of Starch from Wheat Flour
2002 · G. H. Robertson, T. K. Cao · Cereal Chemistry · 9
Effect of Processing on Functional Properties of Wheat Gluten Prepared by Cold‐Ethanol Displacement of Starch
2003 · G. H. Robertson, T. K. Cao · Cereal Chemistry · 8
Effect on Dough Functional Properties of Partial Fractionation, Redistribution, and In Situ Deposition of Wheat Flour Gluten Proteins Exposed to Water, Ethanol, and Aqueous Ethanol
2008 · G. H. Robertson, T. K. Cao, et al. · Cereal Chemistry · 6
Physical Characteristics of Genetically Altered Wheat Related to Technological Protein Separation
2012 · George H. Robertson, Ann E. Blechl, et al. · Cereal Chemistry · 5
Wheat Flour Exposed to Ethanol Yields Dough with Unexpected Properties
2011 · George H. Robertson, William J. Hurkman, et al. · Cereal Chemistry · 5
Finding the “Bio” in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products
2010 · George H. Robertson, William J. Hurkman, et al. · Journal of Agricultural and Food Chemistry · 4
Ethanol in biorefining and dehydration of agricultural materials: energy, capital cost, and product quality implications
2010 · George H. Robertson, Richard D. Offeman, et al. · Biofuels Bioproducts and Biorefining · 3
Differences in Alcohol‐Soluble Protein from Genetically Altered Wheat Using Capillary Zone Electrophoresis, One‐ and Two‐Dimensional Electrophoresis, and a Novel Gluten Matrix Association Factor Analysis
2012 · George H. Robertson, William Hurkman, et al. · Cereal Chemistry · 1
Works count: 15
Citation count: 196
H-index: 8
I10-index: 7
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