Concepedia
Statistics
Publications
7
Citations
155
H-Index
Active since
1999
Affiliations
Western Regional Research Center(Current)
United States Department of Agriculture
Agricultural Research Service
T. K. Cao is an author at Western Regional Research Center specializing in food chemistry, health sciences, and engineering.
Top concepts
Food ChemistryHealthEngineeringBioanalysisBiochemistryGrain ScienceChromatographySeed ProcessingFood EngineeringBiotechnology
Publications per year
1999–2013
Changes in Secondary Protein Structures During Mixing Development of High Absorption (90%) Flour and Water Mixtures
George H. Robertson, Kay S. Gregorski, T. K. Cao · Cereal Chemistry · 2006 · 56 citations
Food Analysis, Food Biophysics, Mixing Development +18
Modification of vital wheat gluten with phosphoric acid to produce high free swelling capacity
George H. Robertson, T. K. Cao, Kay S. Gregorski et al. · Journal of Applied Polymer Science · 2013 · 20 citations
Food Chemistry, Phosphoric Acid, Vital Wheat Gluten +14
Wheat Gluten Swelling and Partial Solubility with Potential Impact on Starch‐from‐Gluten Separation by Ethanol Washing
George H. Robertson, T. K. Cao, Irene M. Ong · Cereal Chemistry · 1999 · 20 citations
Food Chemistry, Gluten Structure, Partial Solubility +14
Proteins Extracted by Water or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch as Determined by Capillary‐Zone Electrophoresis (CZE)
George H. Robertson, T. K. Cao · Cereal Chemistry · 2004 · 15 citations
Engineering, Food Analysis, Crude Starch +21
Wheat Proteins Extracted from Flour and Batter with Aqueous Ethanol at Subambient Temperatures
George H. Robertson, T. K. Cao, William J. Orts · Cereal Chemistry · 2007 · 15 citations
Wheat Proteins Extracted, Engineering, Food Analysis +22
1–5 of 7