School of Food Science

Helen Joyner

2nd-column-top

Faculty

Barbara Rasco
Director
******
Carolyn Hovde Bohach
Charlie Edwards
Girish Ganjyal
James Harbertson
Thomas Henick-Kling
Helen Joyner
Jeff Kronenberg
Amy Lin
Scott Minnich
Greg Möller
Andrzej Paszczynski
Carolyn Ross
Dojin Ryu
Brennan Smith
Denise Smith
Gülhan Ünlü
Mei-Jun Zhu
2nd-column-bottom

joynerAssistant Professor

 

 

SFS OFFICE: 119 AgSci; UI
SFS LAB: AgSci 129
PHONE: (208) 885-9683

E-MAIL: hjoyner@uidaho.edu

 

 

Research Interest

My research focuses on the investigation of rheological and tribological properties of foods.  While rheological techniques have been used to characterize food behavior during processing and eating for several decades, tribological techniques have only recently been used to determine food frictional properties.

My lab’s primary research goal is to relate tribological behavior to rheological and sensory behavior, with a focus on novel rheological and tribological methods for better understanding of structure–function–texture relationships.

Other research goals include tribological measurement method development and standardization, determination of food composition on tribological behavior, and analysis of wear behavior of solid foods.

Education

Ph.D. 2012 Food Science, North Carolina State University, Raleigh, NC
M.S. 2009 Food Science, minor in Nutrition, North Carolina State University, Raleigh, NC
B.S. 2007 Chemical Engineering, Minor in Food Science, Drexel University, Philadelphia, PA

Recent Publications by Joyner (Melito)

Food Science Research Papers

  1. Joyner (Melito) HS. 2017. Viscosity measurements of fluid food products. In: Food Analysis Laboratory Manual. 3rd ed. SS Nielsen, ed. Springer, New York, NY.
  2. Joyner (Melito) HS, Daubert CR. 2017. Rheological principles for food analysis. In: Food Analysis. 5th ed. SS Nielsen, ed. Springer, New York, NY.
  3. Bajaj P, Bhunia K, Kleiner L; Joyner, H, Smith D, Ganjyal G, Sablani SS. Accepted. Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil. Journal of Microencapsulation. 24:1-11. doi: 10.1080/02652048.
  4. Kowalski RJ, Meldrum A, Wang S, Joyner (Melito) HS, Ganjyal G. 2017. Waxy wheat flour as a freeze-thaw stable ingredient through rheological studies. Food Bioprocessing Technology. 1-16. doi: 10.1007/s11947-017-1899-y.
  5. Joyner (Melito) HS, Rasco B, Jones, KE. 2017. Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process. Journal of Texture Studies. doi: 10.1111/jtxs.12251.
  6. Tabarsa M, Anvari M, Joyner (Melito) HS, Behnam S, Tabarsa. 2017. Rheological behavior and antioxidant activity of a highly acidic gum from Althaea officinalis flower. Food Hydrocolloids. 69:432-439.
  7. Joyner (Melito) HS, Rasco B, Jones KE. 2016. Microwave pasteurization of cooked pasta: effect of process parameters on texture and quality for heat-and-eat and ready-to-eat meals. J. Food Eng. 81(6):E1447-E1456. doi: 10.1111/1750-3841.13334.
  8. Joyner (Melito) HS, Meldrum AD.  2016.  Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy.  Journal of Food Engineering.  169:326-337.  doi: 10.1016/j.jfoodeng.2015.08.032.
  9. Anvari M, Tabarsa M, Cao RCC, You S, Joyner (Melito) H, Behnam S, Rezaei M.  2016.  Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds.  Food Hydrocolloids.  52: 766-773. doi:10.1016/j.foodhyd.2015.07.030.
  10. Joyner (Melito) HS, Damiano H.  2015.  Influence of various hydrocolloids on cottage cheese cream dressing stability.  International Dairy Journal.  51:24-33.
  11. Joyner (Melito) HS, Pernell CW, Daubert CR.  2014.  Impact of oil-in-water emulsion composition and preparation method on emulsion physical properties and friction behaviors.  Tribology Letters.  56(1):143-160.
  12. Joyner (Melito) HS, Pernell CW, Daubert CR.  2014.  Impact of formulation and saliva on acid milk gel friction behavior.  Journal of Food Science, 79(5):867-880.
  13. Joyner (Melito) HS, Pernell CW, Daubert CR.  2014.  Impact of parameter settings on normal force and gap height during tribological measurements.  Journal of Food Engineering, 137:51-63.
  14. Joyner (Melito) HS, Pernell CW, Daubert CR  2014.  Beyond surface selection: the impact of different methodologies on tribological measurements.  Journal of Food Engineering, 134:45-58.
  15. Melito* HS, Daubert CD, Foegeding EA.  2013.  Relationships between nonlinear viscoelastic behavior and rheological, sensory, and oral processing behavior of commercial cheeses.  Journal of Texture Studies, 44(4):253-288.
  16. Melito* HS, Daubert CD, Foegeding EA.  2013.  Relating large-amplitude oscillatory shear and food behavior: correlation of nonlinear viscoelastic, rheological, sensory, and oral processing behavior of whey protein isolate/ kappa-carrageenan gels.  Journal of Food Process Engineering, 36(4):521-534.
  17. Melito* HS, Farkas BE.  2013.  Physical properties of gluten-free donuts.  Journal of Food Quality, 36:32-40.
  18. Melito* HS, Daubert CD, Foegeding EA.  2012.  Creep and large amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels.  Applied Rheology, 22(6):63691-1-14.
  19. Melito* HS, Farkas BE.  2012.  Process parameters for producing partially-fried, infrared-finished wheat donuts.  Journal of Food Science, 77(9):224-230.
  20. Melito* HS, Daubert CD, Foegeding EA.  2012.  Validation of a large-amplitude oscillatory shear protocol.  Journal of Food Engineering, 113(1):124-135.
  21. Melito* HS, Daubert CR.  2011.  Rheological innovations for characterizing food material properties. Annual Review of Food Science and Technology, 2:153-179.

Food Science Education Papers

  1. Joyner (Melito) HS, Stevenson, CD.   If you don’t know, ask!  Using expert knowledge to determine what content is needed in an undergraduate food quality management and control course.  Journal of Food Science Education, 16(1):19-27.  (1, 3, 4, 5, 6)
  2. Joyner (Melito) HS.   Curriculum mapping: a before-and-after look at faculty perceptions of their courses and the mapping process.  Journal of Food Science Education, 15(2):63-69.
  3. Joyner (Melito) HS.   Curriculum mapping: a method to assess and refine undergraduate degree programs.  Journal of Food Science Education, 15(3):83-100.
  4. Harris GK, Joyner (Melito) HS, Stevenson CD.   Taking an attention-grabbing “Headlines First!” approach to engage students in a lecture setting.  Journal of Food Science Education.  14(4):136-141.
  5. Joyner (Melito) HS, Smith D.   Using Delphi surveying techniques to gather input from non-academics for development of a modern dairy manufacturing curriculum.  Journal of Food Science Education.  14:88-115.
  6. Joyner (Melito) HS, Smith BM,   Potato Chip Problems.  National Center for Case Study Teaching in Science.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=887&id=887.
  7. Joyner (Melito) HS.   Cool as a (Locally Grown, Organic) Cucumber.  National Center for Case Study Teaching in Science.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=880&id=880.
  8. Joyner (Melito) HS.   One Bad Apple.  National Center for Case Study Teaching in Science.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=854&id=854
  9. Joyner HS.   Better Cheddar: Using Statistical Tools to Monitor Cheese Quality Attributes.  National Center for Case Study Teaching in Science.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=816&id=816.
  10. Joyner HS.   Flowing Fine: Moving Fluids on an Industrial Scale.  National Center for Case Study Teaching in Science.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=810&id=810.
  11. Joyner HS.   Tasty and Safe: Heat Transfer in Orange Juice.  National Center for Case Study Teaching in Science.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=804&id=804.
  12. Joyner HS, Allen ML.   Humans in Space: Developing a Sustainable Food Supply on Mars.  National Center for Case Study Teaching in Science.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/author_list.asp?author_id=1909.
  13. Joyner HS.   Whey Off Balance.  National Center for Case Study Teaching in Science.  July 23, 2015.  Available at: http://sciencecases.lib.buffalo.edu/cs/collection/detail.asp?case_id=785&id=785.
School of Food Science, WSU - Pullman, WA, 509-335-3843 | UI - Moscow, ID, 208-885-0707 | Contact Us | Log in
© 2017 Washington State University | Accessibility | Policies | Copyright