| Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch F Fang, X Luo, JN BeMiller, S Schaffter, AMR Hayes, TJ Woodbury, ... Food Hydrocolloids 107, 105923, 2020 | 56 | 2020 |
| The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch TJ Woodbury, E Grush, MC Allan, LJ Mauer Food Hydrocolloids 126, 107433, 2022 | 42 | 2022 |
| The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking TJ Woodbury, AL Lust, LJ Mauer Journal of Food Science 86 (3), 687-698, 2021 | 26 | 2021 |
| Radiative cooling sorbent towards all weather ambient water harvesting W Zhu, Y Zhang, C Zhang, X Shan, AK Rao, SL Pitts, TJ Woodbury, ... Communications Engineering 2 (1), 35, 2023 | 25 | 2023 |
| Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch TJ Woodbury, LJ Mauer Food Research International 171, 113002, 2023 | 19 | 2023 |
| Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation TJ Woodbury, SL Pitts, AM Pilch, P Smith, LJ Mauer Journal of Food Science 88 (1), 293-314, 2023 | 12 | 2023 |
| Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations TJ Woodbury, LJ Mauer Food & Function 13 (19), 10248-10264, 2022 | 10 | 2022 |
| Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies TJ Woodbury, LJ Mauer Food Research International 192, 114844, 2024 | 2 | 2024 |
| Radiative Cooling Sorbent towards High Performance All Weather Ambient Water Harvesting W Zhu, C Zhang, Y Zhang, X Shan, A Rao, S Pitts, T Woodbury, D Derome, ... | 1 | 2022 |
| Sugar reduction in baked goods systems TJ Woodbury Purdue University, 2022 | | 2022 |