Concepedia

R.E. Campbell

RC

13

Publications

462

Citations

12

H-Index

1997

Active since

Affiliations

North Carolina State University(Current)

Cornell University

R.E. Campbell is an author at North Carolina State University specializing in food technology, food chemistry, and flavoromics.

Top concepts

Publications per year

1997–2016

13

Publications

13

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

A.E. Croissant, E.J. Kang, R.E. Campbell et al. · Journal of Dairy Science · 2009 · 76 citations · Full text

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

S.M. Jervis, R.E. Campbell, Karen L. Wojciechowski et al. · Journal of Dairy Science · 2012 · 59 citations · Full text

Flavor and stability of milk proteins

T.J. Smith, R.E. Campbell, Y. Jo et al. · Journal of Dairy Science · 2016 · 57 citations · Full text

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Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins

M.A.D. Listiyani, R.E. Campbell, R.E. Miracle et al. · Journal of Dairy Science · 2011 · 47 citations · Full text

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

R.E. Campbell, R.E. Miracle, M.A. Drake · Journal of Dairy Science · 2011 · 45 citations · Full text

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