FOOD SCIENCE

10.	Characterization of the thermal behavior and structural properties of a commercial high-solids confectionary gel made with gelatin, Frantz-Lairy Obas, Leonard C. Thomas, Maxwell W. Terban, Shelly J. Schmidt, Food Hydrocolloids, Volume 148, Part A, 2024, 109432. View Publication

9.	Characterization of the glass transition of commercial confections selected from each sugar cooking stage, Frantz-Lairy Obas, Melissa Wang, Leonard C. Thomas, Shelly J. Schmidt, Journal of Food Measurement and Characterization, Volume 18, pages 6156–6177, (2024) View Publication