1. Characterization of the global structure of low methoxyl pectin in solution. (April 2015) Authors: Fishman, Marshall L.; Chau, Hoa K.; Qi, Phoebe X.; Hotchkiss, Arland T.; Garcia, Rafael A.; Cooke, Peter H. Journal: Food hydrocolloids Issue: Volume 46(2015:Apr.) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of long term cold storage and microwave extraction time on the physical and chemical properties of citrus pectin. (July 2019) Authors: Fishman, Marshall L.; Chau, Hoa K.; Hotchkiss, Arland T.; White, Andre; Garcia, Rafael A.; Cooke, Peter H. Journal: Food hydrocolloids Issue: Volume 92(2019) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Efficient removal of dyes from aqueous solutions using a novel hemoglobin/iron oxide composite. (September 2018) Authors: Essandoh, Matthew; Garcia, Rafael A. Journal: Chemosphere Issue: Volume 206(2018) Page Start: 502 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes. Issue 14 (30th November 2021) Authors: Garcia, Rafael A.; Qi, Phoebe X.; Essandoh, Matthew; Bumanlag, Lorelie P. Journal: Journal of dispersion science and technology Issue: Volume 42:Issue 14(2021) Page Start: 2063 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Flocculation of kaolin and lignin by bovine blood and hemoglobin. Issue 8 (3rd July 2014) Authors: Piazza, George J.; Lora, Jairo H.; Garcia, Rafael A. Journal: Journal of chemical technology & biotechnology Issue: Volume 90:Issue 8(2015:Aug.) Page Start: 1419 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Passive separation of waste ice cream. (April 2023) Authors: Garcia, Rafael A.; Plumier, Benjamin M.; Lee, Changhoon; Liang, Chen Journal: International dairy journal Issue: Volume 139(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Performance and mechanism of polypeptidylated hemoglobin (Hb)/iron oxide magnetic composites for enhanced dye removal. (May 2020) Authors: Essandoh, Matthew; Garcia, Rafael A.; Gayle, Makahra R.; Nieman, Christine M. Journal: Chemosphere Issue: Volume 247(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Preparation of starch–poly–glutamic acid graft copolymers by microwave irradiation and the characterization of their properties. (20th April 2016) Authors: Xu, Jingyuan; Krietemeyer, Elizabeth F.; Finkenstadt, Victoria L.; Solaiman, Daniel; Ashby, Richard D.; Garcia, Rafael A. Journal: Carbohydrate polymers Issue: Volume 140(2016) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Preparation of starch–poly–glutamic acid graft copolymers by microwave irradiation and the characterization of their properties. (20th April 2016) Authors: Xu, Jingyuan; Krietemeyer, Elizabeth F.; Finkenstadt, Victoria L.; Solaiman, Daniel; Ashby, Richard D.; Garcia, Rafael A. Journal: Carbohydrate polymers Issue: Volume 140(2016) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Properties of starch–polyglutamic acid (PGA) graft copolymer prepared by microwave irradiation − Fourier transform infrared spectroscopy (FTIR) and rheology studies. (3rd June 2016) Authors: Xu, Jingyuan; Solaiman, Daniel; Ashby, Richard D.; Garcia, Rafael A.; Gordon, Sherald H.; Harry‐O'kuru, Rogers E. Journal: Stärke Issue: Volume 69:Number 3/4(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗