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Journal of Food Science
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May 4, 2011
How micro-phase separation alters the heating rate effects on globular protein gelation
Phanin N Leksrisompong, Edward Allen Foegeding
Journal of Agricultural and Food Chemistry
|
December 23, 2009
Caseins: utilizing molecular chaperone properties to control protein aggregation in foods
Yie Hui Yong, E Allen Foegeding
Meat Science
|
November 8, 2011
Tenderization of beef with bacterial collagenase
E Allen Foegeding, D K Larick
Journal of Food Science
|
April 16, 2015
Food science needs for 2050
Erik van der Linden, E Allen Foegeding
Journal of Food Science
|
July 16, 2010
Formation of elastic whey protein gels at low pH by acid equilibration
Bongkosh Vardhanabhuti, Worarat Khayankan, E Allen Foegeding
Annual Review of Food Science and Technology
|
March 3, 2016
Designing Whey Protein-Polysaccharide Particles for Colloidal Stability
Ty Wagoner, Bongkosh Vardhanabhuti, E Allen Foegeding
Journal of Food Science
|
August 4, 2009
Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties
Xin Yang, Tristan K Berry, E Allen Foegeding
Journal of Agricultural and Food Chemistry
|
August 27, 2011
Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins
Chuan-He Tang, Xin Sun, Edward Allen Foegeding
Journal of Agricultural and Food Chemistry
|
April 17, 2015
Using state diagrams for predicting colloidal stability of whey protein beverages
Ty B Wagoner, Loren Ward, E Allen Foegeding
Journal of Agricultural and Food Chemistry
|
March 9, 2011
Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification
Chuan-He Tang, Ling Chen, Edward Allen Foegeding
Page
of 7
Search research articles
Search
Showing results (31-40 of 64) with videos related to
Sort By:
Page
of 7
Journal of Food Science
|
May 4, 2011
How micro-phase separation alters the heating rate effects on globular protein gelation
Phanin N Leksrisompong, Edward Allen Foegeding
Journal of Agricultural and Food Chemistry
|
December 23, 2009
Caseins: utilizing molecular chaperone properties to control protein aggregation in foods
Yie Hui Yong, E Allen Foegeding
Meat Science
|
November 8, 2011
Tenderization of beef with bacterial collagenase
E Allen Foegeding, D K Larick
Journal of Food Science
|
April 16, 2015
Food science needs for 2050
Erik van der Linden, E Allen Foegeding
Journal of Food Science
|
July 16, 2010
Formation of elastic whey protein gels at low pH by acid equilibration
Bongkosh Vardhanabhuti, Worarat Khayankan, E Allen Foegeding
Annual Review of Food Science and Technology
|
March 3, 2016
Designing Whey Protein-Polysaccharide Particles for Colloidal Stability
Ty Wagoner, Bongkosh Vardhanabhuti, E Allen Foegeding
Journal of Food Science
|
August 4, 2009
Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties
Xin Yang, Tristan K Berry, E Allen Foegeding
Journal of Agricultural and Food Chemistry
|
August 27, 2011
Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins
Chuan-He Tang, Xin Sun, Edward Allen Foegeding
Journal of Agricultural and Food Chemistry
|
April 17, 2015
Using state diagrams for predicting colloidal stability of whey protein beverages
Ty B Wagoner, Loren Ward, E Allen Foegeding
Journal of Agricultural and Food Chemistry
|
March 9, 2011
Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification
Chuan-He Tang, Ling Chen, Edward Allen Foegeding
Page
of 7