| Oral processing, texture and mouthfeel: From rheology to tribology and beyond JR Stokes, MW Boehm, SK Baier Current Opinion in Colloid & Interface Science 18 (4), 349-359, 2013 | 570 | 2013 |
| Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions S Baier, DJ McClements Journal of Agricultural and Food Chemistry 49 (5), 2600-2608, 2001 | 130 | 2001 |
| Electrospinning of whey and soy protein mixed with maltodextrin–Influence of protein type and ratio on the production and morphology of fibers I Kutzli, M Gibis, SK Baier, J Weiss Food hydrocolloids 93, 206-214, 2019 | 94 | 2019 |
| Influence of cosolvent systems on the gelation mechanism of globular protein: thermodynamic, kinetic, and structural aspects of globular protein gelation SK Baier, DJ McClements Comprehensive Reviews in Food Science and Food Safety 4 (3), 43-54, 2005 | 75 | 2005 |
| Influence of Maillard reaction conditions on the formation and solubility of pea protein isolate-maltodextrin conjugates in electrospun fibers I Kutzli, D Griener, M Gibis, C Schmid, C Dawid, SK Baier, T Hofmann, ... Food Hydrocolloids 101, 105535, 2020 | 71 | 2020 |
| Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin SK Baier, EA Decker, DJ McClements Food Hydrocolloids 18 (1), 91-100, 2004 | 59 | 2004 |
| Effect of varying mixing ratio of PDMS on the consistency of the soft-contact Stribeck curve for glycerol solutions JM Kim, F Wolf, SK Baier Tribology International 89, 46-53, 2015 | 54 | 2015 |
| Formation of whey protein isolate (WPI)–maltodextrin conjugates in fibers produced by needleless electrospinning I Kutzli, M Gibis, SK Baier, J Weiss Journal of agricultural and food chemistry 66 (39), 10283-10291, 2018 | 51 | 2018 |
| The role of saliva in oral processing: Reconsidering the breakdown path paradigm MW Boehm, GE Yakubov, JR Stokes, SK Baier Journal of texture studies 51 (1), 67-77, 2020 | 49 | 2020 |
| Secular changes in functional disability, pain, fatigue and mental well-being in early rheumatoid arthritis. A longitudinal meta-analysis L Carpenter, R Barnett, P Mahendran, E Nikiphorou, J Gwinnutt, ... Seminars in Arthritis and Rheumatism 50 (2), 209-219, 2020 | 44* | 2020 |
| Impact of sorbitol on the thermostability and heat-induced gelation of bovine serum albumin SK Baier, DJ McClements Food research international 36 (9-10), 1081-1087, 2003 | 43 | 2003 |
| A study of saliva lubrication using a compliant oral mimic G Carpenter, S Bozorgi, S Vladescu, AE Forte, C Myant, RV Potineni, ... Food Hydrocolloids 92, 10-18, 2019 | 38 | 2019 |
| The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)–dextran conjugates in fibers produced by needleless electrospinning after annealing D Turan, M Gibis, G Gunes, SK Baier, J Weiss Food & function 9 (4), 2193-2200, 2018 | 36 | 2018 |
| A new tribology device for assessing mouthfeel attributes of foods S Baier, D Elmore, B Guthrie, T Lindgren, S Smith, A Steinbach, S Debon, ... 5th international symposium on food structure and rheology, 432-435, 2009 | 36 | 2009 |
| Microstructural properties of potato chips S Dhital, SK Baier, MJ Gidley, JR Stokes Food structure 16, 17-26, 2018 | 34 | 2018 |
| Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers I Kutzli, D Griener, M Gibis, L Grossmann, SK Baier, J Weiss Food & function 11 (5), 4049-4056, 2020 | 31 | 2020 |
| Fabrication and characterization of food‐grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning I Kutzli, M Gibis, SK Baier, J Weiss Journal of Applied Polymer Science 135 (22), 46328, 2018 | 30 | 2018 |
| Effect of maltodextrin dextrose equivalent on electrospinnability and glycation reaction of blends with pea protein isolate I Kutzli, D Beljo, M Gibis, SK Baier, J Weiss Food biophysics 15, 206-215, 2020 | 27 | 2020 |
| Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin SK Baier, DJ McClements Journal of agricultural and food chemistry 51 (27), 8107-8112, 2003 | 26 | 2003 |
| Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing MW Boehm, SK Baier, JR Stokes Food research international 54 (1), 544-551, 2013 | 22 | 2013 |
