Cory M. Bryant - Concepedia

Concepedia

Author

Cory M. Bryant

University of Massachusetts Amherst

Also Known As

C.M Bryant, C.M. Bryant, Cory Bryant, Cory M Bryant, Cory M. Bryant

22

Publications

1.8K

Citations

11

H-Index

43

Concepts

All Affiliations

University of Massachusetts Amherst General Mills (United States)

CM

About

Cory M. Bryant is an author at University of Massachusetts Amherst specializing in health sciences, medicine, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	793
2	Medicine	5	5	617
3	Engineering	3	3	241
4	Natural Sciences	2	2	674
5	Public Health	1	1	10

Cory M. Bryant

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12

Publications

1.8K

Citations

11

H-Index

	Year	Citations
Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey Cory M. Bryant, David Julian McClements Trends in Food Science & Technology Protein ChemistryProtein FunctionalitySpecial ConsiderationBiopolymer GelBiochemistry	1998	619
Food Mycotoxins: An Update Patricia A. Murphy, Suzanne Hendrich, Cindy A. Landgren, Journal of Food Science Fungal PathogenMycotoxin FormationFood MycotoxinsFood TechnologistsFood Mycology	2006	490
Influence of Sucrose on the Thermal Denaturation, Gelation, and Emulsion Stabilization of Whey Proteins Asylbek Kulmyrzaev, Cory M. Bryant, David Julian McClements Journal of Agricultural and Food Chemistry	2000	173
Influence of NaCl and CaCl <sub>2</sub> on Cold‐Set Gelation of Heat‐denatured Whey Protein Cory M. Bryant, David Julian McClements Journal of Food Science	2000	146
Effect of Lime on Gelatinization of Corn Flour and Starch Cory M. Bryant, Bruce R. Hamaker Cereal Chemistry Food ChemistryAgricultural ChemistryEngineeringFood PhysicEnvironmental Engineering	1997	130
Optimizing Preparation Conditions for Heat‐denatured Whey Protein Solutions to be Used as Cold‐gelling Ingredients Cory M. Bryant, David Julian McClements Journal of Food Science Food ChemistryBiopolymer GelPreparation ConditionsInitial ViscosityEngineering	2000	56
Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions Cory M. Bryant, David Julian McClements Food Research International Nacl-induced GelationEngineeringBiochemistryProtein FoldingNatural Sciences	2000	55
Analysis and Evaluation of Food Manufacturing Practices Used to Address Allergen Concerns Steve L. Taylor, Susan L. Hefle, Kevin Farnum, Comprehensive Reviews in Food Science and Food Safety Address Allergen ConcernsFood AllergyAllergyAgricultural EconomicsFood Quality Assurance	2006	42
Transmissible Spongiform Encephalopathies Will Hueston, Cory M. Bryant Journal of Food Science Parasitic DiseaseTrade LandscapeMolecular EpidemiologyPathogen DetectionCreutzfeldt-jakob Disease	2005	42
Ultrasonic spectrometry study of the influence of temperature on whey protein aggregation Cory M. Bryant, David Julian McClements Food Hydrocolloids Ultrasonic Spectrometry StudyBiochemistryProtein FoldingWhey Protein AggregationBioanalysis	1999	33

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