2017 journal article

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

Journal of Texture Studies, 48(4), 335–341.

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

Source: NC State University Libraries
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. Plundrich, M. Schneider, C. Campbell & M. Lila

Sources: NC State University Libraries, 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

Source: NC State University Libraries
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 & G. Harris

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

2015 journal article

Transforming structural breakdown into sensory perception of texture

Journal of Texture Studies, 46(3), 152–170.

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

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