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Journal of Agricultural and Food Chemistry|December 20, 1999
Rheological properties and characterization of polymerized whey protein isolatesB Vardhanabhuti, E A FoegedingJournal of Agricultural and Food Chemistry|December 8, 2010
Interaction between β-casein and whey proteins as a function of pH and salt concentrationJ J Kehoe, E A FoegedingJournal of Dairy Science|March 21, 2007
Invited review: Sensory and mechanical properties of cheese textureE A Foegeding, M A DrakeColloids and Surfaces. B, Biointerfaces|November 25, 2006
Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteinsJ P Davis, E A FoegedingJournal of Agricultural and Food Chemistry|October 29, 2000
Effects of sugars on whey protein isolate gelationL M Rich, E A FoegedingJournal of Dairy Science|January 5, 2002
Small strain oscillatory shear and microstructural analyses of a model processed cheeseE L Bowland, E A FoegedingBiopolymers|October 10, 2001
Mechanical characterization of network formation during heat-induced gelation of whey protein dispersionsS Ikeda, K Nishinari, E A FoegedingJournal of Agricultural and Food Chemistry|March 22, 2000
Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelationS Ikeda, E A Foegeding, C C HardinJournal of Colloid and Interface Science|June 2, 2005
Foaming and interfacial properties of hydrolyzed beta-lactoglobulinJ P Davis, D Doucet, E A FoegedingJournal of Agricultural and Food Chemistry|August 24, 2000
Rheological and physical properties of derivitized whey protein isolate powdersH M Hudson, C R Daubert, E A FoegedingPageof 3