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Journal of Dairy Science|April 14, 2007
Factors regulating cheese shreddabilityJ L Childs, C R Daubert, L Stefanski, et al.Journal 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 FoegedingJournal of Dairy Science|November 5, 2003
Relationships among rheological and sensorial properties of young cheesesJ A Brown, E A Foegeding, C R Daubert, et al.Journal of Dairy Science|September 22, 2010
Rheological properties and microstructure of Cheddar cheese made with different fat contentsN R Rogers, D J McMahon, C R Daubert, et al.Journal of Dairy Science|September 19, 2009
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese textureN R Rogers, M A Drake, C R Daubert, et al.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 FoegedingPageof 7