Statistics
Publications
4
Citations
197
H-Index
4
Active since
1975
Affiliations
The Ohio State University(Current)
Timothy W. Schenz is an author at The Ohio State University specializing in food emulsification, whey proteins, and droplet size distribution.
Publications per year
1975–1996
4
4
Glass transitions and product stability—an overview
Timothy W. Schenz · Food Hydrocolloids · 1995 · 62 citations
Emulsifying Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates
D. KARLESKIND, I. LAYE, C.V. Morr et al. · Journal of Food Science · 1996 · 15 citations
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