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C. J. B. Smit

University of Georgia

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Publication

Featured researches published by C. J. B. Smit.

Journal of Texture Studies | 1980

RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION

M. O. Gross; V. N. M. Rao; C. J. B. Smit

Journal of Food Science | 1972

THE EFFECT OF DEMETHYLATION PROCEDURES ON THE QUALITY OF LOW‐ESTER PECTINS USED IN DESSERT GELS

Sharon A. Black; C. J. B. Smit

Journal of Food Science | 1978

EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELS

W. J. Kim; V. N. M. Rao; C. J. B. Smit

Journal of Food Science | 1978

DEMETHYLATION OF PECTIN USING ACID AND AMMONIA

W. J. Kim; C. J. B. Smit; V. N. M. Rao

Journal of Food Science | 1973

CHARACTERISTICS OF PECTINS ISOLATED FROM SOFT AND FIRM FLESHED PEACH VARIETIES

Y. S. Chang; C. J. B. Smit

Journal of Food Science | 1972

THE GRADING OF LOW‐ESTER PECTIN FOR USE IN DESSERT GELS

Sharon A. Black; C. J. B. Smit

Journal of Food Science | 1977

VISCOELASTIC AND HISTOLOGICAL PROPERTIES OF GRAPE SKINS

B. Hankinson; V. N. M. Rao; C. J. B. Smit

Journal of Texture Studies | 1982

DIRECT STRESS-STRAIN DYNAMIC CHARACTERISITCS OF LOW-METHOXYL PECTIN GELS

M. O. Gross; V. N. M. Rao; C. J. B. Smit

Journal of Food Science | 1987

Development and Characteristics of Modified Agar Gels

G. Pappas; V. N. M. Rao; C. J. B. Smit

Journal of Food Science | 1977

MINERAL AND WATER-SOLUBLE VITAMIN CONTENT OF RABBITEYE BLUEBERRIES

Ronald R. Eitenmiller; Ruth F. Kuhl; C. J. B. Smit

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V. N. M. Rao

University of Georgia

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M. O. Gross

University of Georgia

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Sharon A. Black

University of Georgia

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W. J. Kim

University of Georgia

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B. Hankinson

University of Georgia

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G. Pappas

University of Georgia

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Ronald R. Eitenmiller

University of Georgia

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Ruth F. Kuhl

University of Georgia

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Y. S. Chang

University of Georgia

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