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Colloids and Surfaces. B, Biointerfaces|July 21, 2004
Electrostatic effects on the yield stress of whey protein isolate foamsJ P Davis, E A Foegeding, F K HansenJournal of Food Science|February 25, 2016
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey SourcesT J Smith, E A Foegeding, M A DrakeJournal of Dairy Science|May 26, 2020
Invited review: Astringency in whey protein beveragesB G Carter, E A Foegeding, M A DrakePoultry Science|February 1, 1994
Water-holding properties of thermally preconditioned chicken breast and leg meatJ K Northcutt, E A Foegeding, F W EdensJournal of Food Protection|March 28, 2019
Effect of Aerobic Storage before Vacuum Packaging on the pH, Color and Bacterial Flora of Beef <sup>1</sup>E A Foegeding, H D Naumann, W C StringerJournal of Dairy Science|January 1, 1988
Inhibition of lipolytic activity in milk by polysaccharidesK K Stern, E A Foegeding, A P HansenJournal of Dairy Science|July 20, 2015
The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrateY Qiu, T J Smith, E A Foegeding, et al.Journal of Dairy Science|April 14, 2007
Factors regulating cheese shreddabilityJ L Childs, C R Daubert, L Stefanski, et al.Annual Review of Food Science and Technology|December 19, 2012
Food oral processing: conversion of food structure to textural perceptionH Koç, C J Vinyard, G K Essick, et al.Journal of Dairy Science|January 20, 2015
Investigating the filled gel model in Cheddar cheese through use of Sephadex beadsL M Barden, J A Osborne, D J McMahon, et al.Pageof 3