Matthew Kenneth McGuffey

McGuffey, M. K., Otter, D. E., Zanten, J. H., & Foegeding, E. A. (2007). Solubility and aggregation of commercial alpha-lactalbumin at neutral pH. INTERNATIONAL DAIRY JOURNAL, 17(10), 1168–1178. https://doi.org/10.1016/j.idairyj.2007.04.003

McGuffey, M. K., Epting, K. L., Kelly, R. M., & Foegeding, E. A. (2005). Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3182–3190. https://doi.org/10.1021/jf048863p

Foegeding, E. A., Davis, J. P., Doucet, D., & McGuffey, M. K. (2002). Advances in modifying and understanding whey protein functionality. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151–159. https://doi.org/10.1016/S0924-2244(02)00111-5

McGuffey, M. K., & Foegeding, E. A. (2001). Electrostatic effects on physical properties of particulate whey protein isolate gels. JOURNAL OF TEXTURE STUDIES, 32(4), 285–305. https://doi.org/10.1111/j.1745-4603.2001.tb01049.x

Vardhanabhuti, B., Foegeding, E. A., McGuffey, M. K., Daubert, C. R., & Swaisgood, H. E. (2001). Gelation properties of dispersions containing polymerized and native whey protein isolate. FOOD HYDROCOLLOIDS, 15(2), 165–175. https://doi.org/10.1016/S0268-005X(00)00062-X