2007 journal article

Solubility and aggregation of commercial alpha-lactalbumin at neutral pH

International Dairy Journal, 17(10), 1168–1178.

By: M. McGuffey, D. Otter, J. Van Zanten & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2005 journal article

Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH

Journal of Agricultural and Food Chemistry, 53(8), 3182–3190.

By: M. McGuffey, K. Epting, R. Kelly & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Advances in modifying and understanding whey protein functionality

Trends in Food Science & Technology, 13(5), 151–159.

By: E. Foegeding, J. Davis, D. Doucet & M. McGuffey

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Electrostatic effects on physical properties of particulate whey protein isolate gels

Journal of Texture Studies, 32(4), 285–305.

By: M. McGuffey & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2001 journal article

Gelation properties of dispersions containing polymerized and native whey protein isolate

Food Hydrocolloids, 15(2), 165–175.

Source: NC State University Libraries
Added: August 6, 2018