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Journal of Food Science|November 22, 2019
Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological PropertiesYvette T Pascua Cubides, Peter R Eklund, E Allen FoegedingBiomacromolecules|March 15, 2005
Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulinDany Doucet, E Allen FoegedingJournal of Agricultural and Food Chemistry|October 3, 2008
Effects of caseins on thermal stability of bovine beta-lactoglobulinYie Hui Yong, E Allen FoegedingJournal of Agricultural and Food Chemistry|December 23, 2009
Caseins: utilizing molecular chaperone properties to control protein aggregation in foodsYie Hui Yong, E Allen FoegedingMeat Science|November 8, 2011
Tenderization of beef with bacterial collagenaseE Allen Foegeding, D K LarickJournal of Food Science|July 16, 2010
Formation of elastic whey protein gels at low pH by acid equilibrationBongkosh Vardhanabhuti, Worarat Khayankan, E Allen FoegedingAnnual Review of Food Science and Technology|March 3, 2016
Designing Whey Protein-Polysaccharide Particles for Colloidal StabilityTy Wagoner, Bongkosh Vardhanabhuti, E Allen FoegedingJournal of Food Science|August 4, 2009
Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial propertiesXin Yang, Tristan K Berry, E Allen FoegedingJournal of Agricultural and Food Chemistry|April 17, 2015
Using state diagrams for predicting colloidal stability of whey protein beveragesTy B Wagoner, Loren Ward, E Allen FoegedingPageof 4