K. B. Caldwell

The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream

H. Douglas Goff, K. B. Caldwell, David Stanley et al. · Journal of Dairy Science · 1993 · 172 citations · Full text

Pharmacy, Biochemistry, Food Science +16

Comparison of Methods Used to Characterize Water Imbibition in Hard‐To‐Cook Beans

Leslie C. Plhak, K. B. Caldwell, D.W. Stanley · Journal of Food Science · 1989 · 88 citations

Agriculture, Agronomy, Crop Sciences +17

A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. II. Influence of Selected Ingredients and Processes

K. B. Caldwell, H. Douglas Goff, David Stanley · Digital Commons - USU (Utah State University) · 1992 · 76 citations · Full text

Agriculture, Food Science, Materials Science +13

A Low-Temperature Scanning Electron Microscopy Study of Ice Cream. I Techniques and General Microstructure

K. B. Caldwell, H. Douglas Goff, D.W. Stanley · Digital Commons - USU (Utah State University) · 1992 · 53 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +13

Screening nonspecific interactions of peptides without background interference

Andrew J. Keefe, K. B. Caldwell, Ann K. Nowinski et al. · Biomaterials · 2012 · 48 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +14