2005 journal article

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin

Journal of Colloid and Interface Science, 288(2), 412–422.

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

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

2005 journal article

Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin

Biomacromolecules, 6(2), 1140–1148.

By: D. Doucet & E. Foegeding

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

2003 journal article

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions

Journal of Agricultural and Food Chemistry, 51(20), 6036–6042.

By: D. Doucet, S. Gauthier, D. Otter & E. Foegeding

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

2003 journal article

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity

Journal of Agricultural and Food Chemistry, 51(21), 6300–6308.

By: D. Doucet, D. Otter, S. Gauthier & 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

Rheological characterization of a gel formed during extensive enzymatic hydrolysis

Journal of Food Science, 66(5), 711–715.

By: D. Doucet, S. Gauthier & E. Foegeding

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