Thu H. McCann - Concepedia

Author

Thu H. McCann

Commonwealth Scientific and Industrial Research Organisation ORCID

Also Known As

D Mebs, L McAteer, McCann, T, McCann, Thu Hoa, T. McCann, Thu H. McCann

Publications

650

Citations

H-Index

Concepts

All Affiliations

Commonwealth Scientific and Industrial Research Organisation Animal, Food and Health Sciences Agriculture and Food AgResearch

About

Thu H. McCann is an author at Commonwealth Scientific and Industrial Research Organisation specializing in food engineering, rheology, and biomanufacturing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	74
2	Health Sciences	2	2	84
3	Mechanical Engineering	2	2	74
4	Medicine	1	1	105
5	Biochemistry	1	1	92

Thu H. McCann

Publications

619

Citations

H-Index

Page 1

	Year	Citations
Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking Thu H. McCann, Li Day Journal of Cereal Science Sodium ChlorideDough MicrostructureFood MicrostructureFood EngineeringGrain Quality	2013	150
Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles Thu H. McCann, Florence Fabre, Li Day Food Research International Food ColloidBiomanufacturingLow-fat YoghurtStorage StabilityFood Microstructure	2011	105
Rheological properties and microstructure of soy-whey protein Thu H. McCann, Léna Guyon, Peter Fischer, Food Hydrocolloids RheologyRheological PropertiesFood EngineeringFood Structure	2018	94
Protein–lipid interactions in gluten elucidated using acetic acid fractionation Thu H. McCann, Darryl M. Small, I.L. Batey, Food Chemistry Food ChemistryFood AnalysisAcetic Acid FractionationBiochemistry	2008	92
Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels Amirtha Puvanenthiran, Chloe Stevovitch-Rykner, Thu H. McCann, Food Research International Milk SolidsSynergistic EffectFood ColloidFood StructureRheology	2014	48
Extensional dough rheology – Impact of flour composition and extension speed Thu H. McCann, Marion Le Gall, Li Day Journal of Cereal Science Rheological MeasurementEngineeringMechanical EngineeringRheological PropertyRheology	2016	38
High amylose wheat starch increases the resistance to deformation of wheat flour dough Thu H. McCann, Stephen Homer, Sofia K. Øiseth, Journal of Cereal Science Wheat FlourGrain StorageGrain Quality	2017	38
Modification of structure and mixing properties of wheat flour through high-pressure processing Thu H. McCann, Anke Leder, Roman Buckow, Food Research International EngineeringWheat FlourMechanical EngineeringHigh-pressure ProcessingGrain Science	2013	36
Effect of the Sugar Replacement by Citrus Fibre on the Physical and Structural Properties of Wheat-Corn Based Extrudates K. Pitts, Thu H. McCann, S. C. Mayo, Food and Bioprocess Technology BiomanufacturingWheat-corn Based ExtrudatesFood EngineeringWood FibreSugar Replacement	2016	18

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