Shelly J Schmidt

1990 …2019
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Research Output 1990 2019

Effect of amorphization method on the physicochemical properties of amorphous sucrose

Morrow, E. A., Terban, M. W., Thomas, L. C., Gray, D. L., Bowman, M. J., Billinge, S. J. L. & Schmidt, S. J., Feb 1 2019, In : Journal of Food Engineering. 243, p. 125-141 17 p.

Research output: Contribution to journalArticle

Freeze Drying
spray drying
freeze drying
Sucrose
physicochemical properties
consumer attitudes
stickiness
Touch
texture
mouth

Creating a Classroom Culture Built on Community

Schmidt, S. J., Jan 1 2018, In : Journal of Food Science Education. 17, 1, p. 2-4 3 p.

Research output: Contribution to journalEditorial

classroom
community

From Backpack to Briefcase

Schmidt, S. J., Oct 1 2018, In : Journal of Food Science Education. 17, 4, p. 100-101 2 p.

Research output: Contribution to journalEditorial

Helping Students Develop and Mature as Scientists

Schmidt, S. J., Apr 1 2018, In : Journal of Food Science Education. 17, 2, p. 34-35 2 p.

Research output: Contribution to journalEditorial

students
Students
student