Skip to main content
Richard Hartel on Muck Rack

Richard Hartel

Verified
As seen in: Journal of Food Science, MSN, Yahoo Life, Color Research & Application, Wiley Online Library, Ars Technica, Digg, SFGate, The Conversation, El Confidencial, Inverse and
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Richard

Contact Richard, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

What Is a Quality Journal?

|
By Richard Hartel Verified
| Wiley Online Library Verified
At the Journal of Food Science (JFS), we think of ourselves as a high-quality, professional journal. Modern quality indicators like Impact Factor (IF) would suggest otherwise, putting JFS at the midpoint of the second quartile of journals. Comprehensive Reviews in Food Science and Food Safety (CRFSFS), our sister journal, has a much higher IF and is rated among the top three journals in the category. Does that indicate that CRFSFS is a “better” journal than JFS?
Open in Who Shared Issue with article?

Microstructural and Physical Properties of High‐Protein, High‐Overrun Frozen Desserts

|
By Samantha R. VanWees, Scott A. Rankin, Richard Hartel Verified
| Wiley Online Library Verified
MPC milk protein concentrate NaCN sodium caseinate WPI whey protein isolate MDG mono- and diglycerides 1 Introduction The term ‘frozen dessert’ is used to describe products similar to ice cream, gelato, sorbet, or similar products regardless of a federal standard of identity. The composition and processing of these products determine the final structure, which generally consists of ice crystals, air cells, fat globules, partially-coalesced fat networks, and an unfrozen serum phase.
Open in Who Shared Issue with article?

Shrinkage and Storage Stability of High‐Protein, High‐Overrun Frozen Desserts

|
By Samantha R. VanWees, Scott A. Rankin, Richard Hartel Verified
| Wiley Online Library Verified
1 Introduction Shrinkage is a textural defect in frozen desserts characterized by the loss of volume during storage. Many researchers have associated shrinkage with the formulation, processing, and storage of frozen desserts, as these are fundamental factors in the development and stability of product structure. Fluctuating temperatures are the most common cause of shrinkage during storage (Erb 1941; Goff et al. 1995; Hankinson and Dahle 1944; Lando and Dahle 1949; Ramsey et al. 1946; Stanley et al.
Open in Who Shared Issue with article?
See all 41 licensed articles (43 Total)