Steven J. Mulvaney

Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins

Peng Zhou, Steven J. Mulvaney, Joe M. Regenstein · Journal of Food Science · 2006 · 197 citations

Biopolymer Gel, Food Colloid, Gelatin Concentration +13

Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels

Jae‐Yong Shim, Steven J. Mulvaney · Journal of the Science of Food and Agriculture · 2001 · 115 citations

Engineering, Functional Property, Mechanical Engineering +19

Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

N. M. Edwards, Steven J. Mulvaney, Martin G. Scanlon et al. · Cereal Chemistry · 2003 · 110 citations

Food Chemistry, Added Gluten, Glycobiology +6

Viscoelastic properties of durum wheat and common wheat dough of different strengths

N. M. Edwards, Donatella Peressini, J.E. Dexter et al. · Rheologica Acta · 2001 · 100 citations

Engineering, Mechanical Engineering, Viscoelastic Properties +4

The combined application of supercritical fluid and extrusion technology

Syed S. H. Rizvi, Steven J. Mulvaney, A. S. Sokhey · Trends in Food Science & Technology · 1995 · 99 citations · Full text

Materials Science, Engineering, Supercritical Co2 +14