D.L. Van Hekken - Concepedia

Author

D.L. Van Hekken

Also Known As

D. L. Van Hekken, D.L. VAN HEKKEN, D.L. Van Hekken, D.L. van Hekken, DIANE L VAN HEKKEN, DIANE L. VAN HEKKEN, Diane L Van Hekken, Diane L. Van Hekken, Diane L. van Hekken

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Eastern Regional Research Center Agricultural Research Service United States Department of Agriculture Centro de Investigación en Alimentación y Desarrollo Fort Valley State University

About

D.L. Van Hekken is an author at Eastern Regional Research Center specializing in health sciences, food technology, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	16	421
2	Public Health	5	5	128
3	Engineering	4	4	138
4	Education	2	2	46
5	Language Studies	1	1	58

D.L. Van Hekken

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Effect of heat and homogenization on in vitro digestion of milk Michael H. Tunick, Daxi Ren, D.L. Van Hekken, Journal of Dairy Science	2016	126
Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco Peggy M. Tomasula, John A. Renye, D.L. Van Hekken, Journal of Dairy Science	2014	68
Hispanic cheeses: The quest for Queso D.L. Van Hekken, N.Y. Farkye Food technology Latin American StudySpanish Cultural StudiesHispanic CheesesCultural StudiesLanguage Studies	2003	58
Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk D.L. Van Hekken, Michael H. Tunick, Edyth L. Malin, LWT EngineeringRheologyFood EngineeringFood ProcessingFood Structure	2005	56
Effect of Sodium Chloride on the Solubility of Caseins E.D. Strange, D.L. Van Hekken, V.H. Holsinger Journal of Dairy Science	1994	52
The effects of microfluidization on the physical, microbial, chemical, and coagulation properties of milk A.J. Bucci, D.L. Van Hekken, Michael H. Tunick, Journal of Dairy Science	2018	52
Mexican Queso Chihuahua: rheology of fresh cheese† D.L. Van Hekken, Michael H. Tunick, Peggy M. Tomasula, International Journal of Dairy Technology Food PhysicFood StructureRheological PropertiesFood MicrostructureRaw Milk	2007	44
RHEOLOGY AND TEXTURE OF COMMERCIAL QUESO FRESCO CHEESES MADE FROM RAW AND PASTEURIZED MILK Michael H. Tunick, D.L. Van Hekken Journal of Food Quality NutritionShear StrainFood PhysicQueso FrescoFood Structure	2010	43
CHARACTERIZATION OF THE MICROFLORA ISOLATED FROM QUESO FRESCO MADE FROM RAW AND PASTEURIZED MILK* John A. Renye, G. A. Somkuti, Belinda Vallejo‐Córdoba, Journal of Food Safety Food AnalysisFood Processing FacilitiesLactic Acid BacteriaFood MicrobiologyPublic Health	2008	43
Effect of Frozen Storage on the Proteolytic and Rheological Properties of Soft Caprine Milk Cheese D.L. Van Hekken, Michael H. Tunick, Y.W. Park Journal of Dairy Science	2005	41

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