Thu H. McCann

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 · 2013 · 150 citations

Sodium Chloride, Dough Microstructure, Food Microstructure +4

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 · 2011 · 105 citations

Food Colloid, Biomanufacturing, Low-fat Yoghurt +7

Rheological properties and microstructure of soy-whey protein

Thu H. McCann, Léna Guyon, Peter Fischer et al. · Food Hydrocolloids · 2018 · 94 citations

Rheology, Rheological Properties, Food Engineering +1

Protein–lipid interactions in gluten elucidated using acetic acid fractionation

Thu H. McCann, Darryl M. Small, I.L. Batey et al. · Food Chemistry · 2008 · 92 citations

Food Chemistry, Food Analysis, Acetic Acid Fractionation +1

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 et al. · Food Research International · 2014 · 48 citations

Milk Solids, Synergistic Effect, Food Colloid +8