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
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
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
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
Gelation properties of dispersions containing polymerized and native whey protein isolate
Food Hydrocolloids, 15(2), 165–175.
By: B. Vardhanabhuti, E. Foegeding, M. McGuffey, C. Daubert & H. Swaisgood