Matthew Kenneth McGuffey

Works (5)

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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. Zanten n & E. Foegeding

author keywords: beta-lactoglobulin; thiol; hydrophobic; solubility; light scattering; turbidity
Source: Web Of Science
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

author keywords: alpha-lactalbumin; whey proteins; denaturation and aggregation
Sources: Web Of Science, ORCID
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: Web Of Science
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: Web Of Science
Added: August 6, 2018

2001 journal article

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

author keywords: whey protein isolate; gelation; rheological properties
Source: Web Of Science
Added: August 6, 2018