Richard W. Hartel - Concepedia

Author

Richard W. Hartel

Also Known As

Gonzalez, Chelo, Hartel, Richard, Hartel, Richard W, Hartel, Richard W., Hartel, Richard W. 1951-, R W Hartel, R. Hartel, R. Härtel, R. W. HARTEL, R. W. Hartel

528

Publications

13.1K

Citations

H-Index

141

Concepts

All Affiliations

University of Wisconsin–Madison

About

Richard W. Hartel is an author at University of Wisconsin–Madison specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	39	83	4.9K
2	Health Sciences	32	52	3.3K
3	Medicine	9	9	465
4	Education	4	4	98
5	Natural Sciences	4	4	152

Richard W. Hartel

139

Publications

8.7K

Citations

H-Index

Page 1

	Year	Citations
Ice Cream Structural Elements that Affect Melting Rate and Hardness M.R. Muse, Richard W. Hartel Journal of Dairy Science	2004	583
Effects of overrun on structural and physical characteristics of ice cream Rosalina P. Sofjan, Richard W. Hartel International Dairy Journal EngineeringMechanical EngineeringPhysical CharacteristicsSolid MechanicsIce Cream	2003	334
Arrested coalescence in Pickering emulsions Amar B. Pawar, Marco Caggioni, Roja Ergun, Soft Matter Materials ScienceColloidal MaterialEngineeringSelf-assemblyAnisotropic Laplace Stress	2011	269
Fat bloom in chocolate and compound coatings Pierre Lonchampt, Richard W. Hartel European Journal of Lipid Science and Technology Food ChemistryCompound CoatingsFat BloomFat Bloom FormationFunctional Property	2004	267
The effect of minor components on milk fat crystallization Amanda J. Wright, Richard W. Hartel, Suresh S. Narine, Journal of the American Oil Chemists Society Food ChemistryNutritionMinor ComponentsLipid AnalysisEngineering	2000	207
Rheological Properties of Milkfat and Butter Amanda J. Wright, Martin G. Scanlon, Richard W. Hartel, Journal of Food Science Materials ScienceRheological MeasurementEngineeringMechanical PropertiesButter Rheology	2001	203
Mechanisms of Ice Crystallization in Ice Cream Production K.L.K. Cook, Richard W. Hartel Comprehensive Reviews in Food Science and Food Safety Materials ScienceFreeze-thaw CyclingIce CrystalsIce Cream MixEngineering	2010	169
Relation of fat bloom in chocolate to polymorphic transition of cocoa butter J. Bricknell, Richard W. Hartel Journal of the American Oil Chemists Society Materials ScienceFood ChemistryFat BloomEngineeringSpecial Chocolate	1998	166
Ice crystallization during the manufacture of ice cream Richard W. Hartel Trends in Food Science & Technology Materials ScienceIce-water SystemEngineeringAtmospheric IcingIce Cream	1996	157
Effect of processing conditions on crystallization kinetics of a milk fat model system M. L. Herrera, Richard W. Hartel Journal of the American Oil Chemists Society EngineeringThermal ProcessingChemistryFood ChemistryBiochemical Engineering	2000	146

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