Caroline L. Campbell

Works (5)

Updated: April 11th, 2023 10:13
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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, August). JOURNAL OF TEXTURE STUDIES, Vol. 48, pp. 335–341.

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

author keywords: lubrication; oral processing; texture; tribology; whey protein
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Protein-polyphenol particles for delivering structural and health functionality

FOOD HYDROCOLLOIDS, 72, 163–173.

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

author keywords: Protein; Polyphenols; Colloidal aggregates; Health, and Structural Functionality
Sources: Web Of Science, ORCID
Added: August 6, 2018

2016 journal article

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

JOURNAL OF TEXTURE STUDIES, 47(5), 377–391.

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

author keywords: Whey protein; oral processing; model foods; sensory; texture
Source: Web Of Science
Added: August 6, 2018

2016 journal article

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

JOURNAL OF MEDICINAL FOOD, 19(3), 219–227.

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

author keywords: adiponectin; lipid metabolism; adipocyte; flavanols; blood glucose; leptin
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, June). JOURNAL OF TEXTURE STUDIES, Vol. 46, pp. 152–170.

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

author keywords: Food structure; mechanoreceptors; oral processing; sensory analysis; texture
Source: Web Of Science
Added: August 6, 2018