Brian E. Farkas

Purdue University West Lafayette — United States

Agricultural and Biological Sciences · Life Sciences

27h-index2.3kcitations65works0.02yr avg
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Research Topics

Meat and Animal Product Quality(18), Proteins in Food Systems(8), Edible Oils Quality and Analysis(8), Polysaccharides Composition and Applications(7), Food Drying and Modeling(5)

Publications65 total

High voltage atmospheric cold plasma modification of bovine serum albumin
LWT·2021· 32 cited
Parametric study on liquid and surface properties affecting meniscus dynamics during bubble formation in capillaries- Applications to frying
Journal of Food Engineering·2020
Evaluation of environmental performance of dietary patterns in the United States considering food nutrition and satiety
The Science of The Total Environment·2020· 32 cited
Tailoring thermal conduction in anatase TiO2
Communications Physics·2019· 29 citedOpen Access
Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: Inoculation and accelerated shelf-life studies
Food Control·2019· 60 cited
Experimental measurement of factors affecting dynamics of bubble growth from a submerged orifice: Applications to the frying process
Journal of Food Engineering·2019· 7 cited
Effect of frying oil degradation on surface tension and wettability
LWT·2018· 25 cited
Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling
International Journal of Food Properties·2017· 236 citedOpen Access
Effect of crosslinking on the physical and chemical properties of β-lactoglobulin (Blg) microgels
Journal of Colloid and Interface Science·2017· 20 cited
Effects of Temperature, Time and Composition on Food Oil Surface Tension
Food Biophysics·2017· 25 cited
Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves
Journal of Dairy Science·2016· 27 citedOpen Access
Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products
Food and Bioproducts Processing·2016· 13 cited
Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces
Journal of Colloid and Interface Science·2015· 70 cited
Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media
LWT·2015· 40 cited
Control of thermal fabrication and size of β-lactoglobulin-based microgels and their potential applications
Journal of Colloid and Interface Science·2014· 19 cited
High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi
Journal of Food Engineering·2014· 26 cited
The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder
Journal of Dairy Science·2014· 17 citedOpen Access
Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi
Journal of Food Engineering·2014· 42 cited
The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate
Journal of Food Science·2013· 36 cited
Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts
Journal of Food Engineering·2013· 13 cited
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Frequent Co-authors

Scott A. Hale(5), R. Paul Singh(4), Shreya N. Sahasrabudhe(4), Tyre C. Lanier(4), Kevin M. Keener(4), Christopher R. Daubert(4), Verónica Rodríguez‐Martínez(3), K.M. Keener(3), LYNN J. HUBBARD(3), Ryan W. Murphy(3), Owen G. Jones(3), P.A. Curtis(3), H.S. Melito(3), T. R. Rumsey(2), Cristina M. Sabliov(2), Stelios Viazis(2), Lee‐Ann Jaykus(2), K. R. Swartzel(2), Zhiwei Zhu(2), J.D. Lacrosse(2)