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Timothy D. Durance

University of British Columbia

49

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Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)

2019 Food Research International
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Microencapsulation of hexanal by radiant energy vacuum microwave-molecular inclusion for controlled release and inhibition of Penicillium expansum in a model system and on apple tissue

2013 Food Research International
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Water sorption and physical properties of locust bean gum–pectin–starch composite gel dried using different drying methods

2008 Food Hydrocolloids
- Jaya Sundaram
- Timothy D. Durance
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Citations (29)
STRESS RELAXATION BEHAVIOR OF MICROWAVE‐VACUUM‐DRIED ALGINATE GELS

2008 Journal of Texture Studies
- S. Jaya
- Timothy D. Durance
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Porous scaffold of gelatin–starch with nanohydroxyapatite composite processed via novel microwave vacuum drying

2008 Acta Biomaterialia
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Particle Size Distribution of Alginate-Pectin Microspheres: Effect of Composition and Methods of Production

2007
- Jaya Sundaram
- Timothy D. Durance
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Purification and characterization of a CIostfidium perfringens α-galactosidase

2006 Journal of Food Science
- Timothy D. Durance
- B.J. Skura
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Retention of ginsenosides in dried ginseng root : Comparison of drying methods

2006 Journal of Food Science
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Combined Microwave Vacuuum-drying

2005
- Christine H. Scaman
- Timothy D. Durance
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Citations (17)
Predictive equations for dielectric properties of NaCl, D-sorbitol and sucrose solutions and surimi at 2450 MHz

2002 Journal of Food Science
- P. Yaghmaee And and
- Timothy D. Durance
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Citations (24)