Caroline L. Campbell

Works (5)

Updated: July 5th, 2023 15:40

2017 article

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement

Campbell, C. L., Foegeding, E. A., & Velde, F. (2017, May 29). Journal of Texture Studies.

By: C. Campbell n, E. Foegeding n & F. Velde *

author keywords: lubrication; oral processing; texture; tribology; whey protein
MeSH headings : Adult; Food Quality; Friction; Humans; Lubrication; Rheology; Saliva / metabolism; Spectrophotometry, Atomic; Surface Properties; Viscosity; Whey Proteins / analysis; Young Adult
topics (OpenAlex): Proteins in Food Systems; Textile materials and evaluations; Microencapsulation and Drying Processes
TL;DR: Differences in lubrication behavior of a range of food textures are investigated and the differences between linear and elliptical movement and added saliva are investigated to understand the contribution of food structure to friction. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2017 article

Protein-polyphenol particles for delivering structural and health functionality

Foegeding, E. A., Plundrich, N., Schneider, M., Campbell, C., & Lila, M. A. (2017, June 6). Food Hydrocolloids, Vol. 72, pp. 163–173.

By: E. Foegeding n, N. Plundrich n, M. Schneider n, C. Campbell n & M. Lila n 

author keywords: Protein; Polyphenols; Colloidal aggregates; Health, and Structural Functionality
topics (OpenAlex): Proteins in Food Systems; Muscle metabolism and nutrition; Consumer Attitudes and Food Labeling
TL;DR: The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2016 article

An ISO‐Protein Model Food System for Evaluating Food Texture Effects

Campbell, C. L., Daubert, C. R., Drake, M., & Foegeding, E. A. (2016, February 19). Journal of Texture Studies.

By: C. Campbell n, C. Daubert n, M. Drake n & E. Foegeding n

author keywords: Whey protein; oral processing; model foods; sensory; texture
topics (OpenAlex): Proteins in Food Systems; Biochemical Analysis and Sensing Techniques; Food composition and properties
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2016 article

Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety

Campbell, C. L., Foegeding, E. A., & Harris, G. K. (2016, March 1). Journal of Medicinal Food.

By: C. Campbell n, E. Foegeding n & G. Harris n

author keywords: adiponectin; lipid metabolism; adipocyte; flavanols; blood glucose; leptin
MeSH headings : Adolescent; Adult; Beverages / analysis; Biomarkers / metabolism; Cacao / chemistry; Cacao / metabolism; Glucose / metabolism; Humans; Lipid Metabolism; Polyphenols / metabolism; Satiation; Whey Proteins / metabolism; Young Adult
topics (OpenAlex): Diet and metabolism studies; Muscle metabolism and nutrition; Obesity, Physical Activity, Diet
TL;DR: Trends suggest that combinations of WPI and cocoa polyphenols may improve markers of metabolic syndrome and satiety. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2015 article

Transforming Structural Breakdown into Sensory Perception of Texture

Foegeding, E. A., Vinyard, C. J., Essick, G., Guest, S., & Campbell, C. (2015, January 16). Journal of Texture Studies.

By: E. Foegeding n, C. Vinyard *, G. Essick*, S. Guest* & C. Campbell n

author keywords: Food structure; mechanoreceptors; oral processing; sensory analysis; texture
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Sensory Analysis and Statistical Methods; Proteins in Food Systems
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

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