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Journal of Agricultural and Food Chemistry|June 10, 2004
Effect of sulfated polysaccharides on heat-induced structural changes in beta-lactoglobulinGuoyan Zhang, E Allen Foegeding, Charles C HardinJournal of Food Science|August 29, 2015
Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl PeroxideTucker J Smith, E Allen Foegeding, MaryAnne DrakeJournal of Food Science|August 4, 2009
Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionalityTristan K Berry, Xin Yang, E Allen FoegedingJournal of Food Science|January 19, 2012
Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separationPhanin N Leksrisompong, Tyre C Lanier, E Allen FoegedingJournal of Food Science|January 30, 2016
Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of TextureTy B Wagoner, Paige J Luck, E Allen FoegedingFood & Function|May 30, 2020
Formulation of protein-polyphenol particles for applications in food systemsJoscelin T Diaz, E Allen Foegeding, Mary Ann LilaJournal of Medicinal Food|March 18, 2016
Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and SatietyCaroline L Campbell, E Allen Foegeding, G Keith HarrisJournal of Texture Studies|May 31, 2017
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movementCaroline L Campbell, E Allen Foegeding, Fred van de VeldeFood & Function|February 10, 2016
Formation of whey protein-polyphenol meso-structures as a natural means of creating functional particlesMargaret Schneider, Debora Esposito, Mary Ann Lila, et al.Journal of Agricultural and Food Chemistry|September 4, 2010
Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulinPrashant Mudgal, Christopher R Daubert, Debra A Clare, et al.Pageof 4