Caroline L. Campbell

Campbell, C. L., Foegeding, E. A., & Velde, F. (2017, August). A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. JOURNAL OF TEXTURE STUDIES, Vol. 48, pp. 335–341. https://doi.org/10.1111/jtxs.12278

Foegeding, E. A., Plundrich, N., Schneider, M., Campbell, C., & Lila, M. A. (2017). Protein-polyphenol particles for delivering structural and health functionality. FOOD HYDROCOLLOIDS, 72, 163–173. https://doi.org/10.1016/j.foodhyd.2017.05.024

Campbell, C. L., Daubert, C. R., Drake, M., & Foegeding, E. A. (2016). An ISO-Protein Model Food System for Evaluating Food Texture Effects. JOURNAL OF TEXTURE STUDIES, 47(5), 377–391. https://doi.org/10.1111/jtxs.12182

Campbell, C. L., Foegeding, E. A., & Harris, G. K. (2016). Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety. JOURNAL OF MEDICINAL FOOD, 19(3), 219–227. https://doi.org/10.1089/jmf.2015.0044

Foegeding, E. A., Vinyard, C. J., Essick, G., Guest, S., & Campbell, C. (2015, June). Transforming Structural Breakdown into Sensory Perception of Texture. JOURNAL OF TEXTURE STUDIES, Vol. 46, pp. 152–170. https://doi.org/10.1111/jtxs.12105