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
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
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
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
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