Edward Allen Foegeding

Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars

LWT-FOOD SCIENCE AND TECHNOLOGY, 138.

Basic, applied, and developmental R&D should be under one roof

Foegeding, E. A. (2020, August). JOURNAL OF FOOD SCIENCE, Vol. 85, pp. 2264–2264.

Celebrating reviewers-The 2020 Manfred Kroger Outstanding Reviewer Award winner

Foegeding, E. A. (2020, June). JOURNAL OF FOOD SCIENCE, Vol. 85, pp. 1618–1618.

Dear authors, reviewers, and editors: Thank you!

Foegeding, E. A. (2020, May). JOURNAL OF FOOD SCIENCE, Vol. 85, pp. 1383–1383.

Invited review: Astringency in whey protein beverages

[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804.

Morphological and masticatory performance variation of mouth behavior groups

JOURNAL OF TEXTURE STUDIES, 51(2), 343–351.

Starch-phenolic complexes are built on physical CH-pi interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods

FOOD CHEMISTRY, 308.

Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, Vol. 11, pp. 365–387.

Viscosity drives texture perception of protein beverages more than hydrocolloid type

JOURNAL OF TEXTURE STUDIES, 51(1), 78–91.

Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties

JOURNAL OF FOOD SCIENCE.

Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture

FOOD HYDROCOLLOIDS, 94, 311–325.

Heat stability of whey protein ingredients based on state diagrams

INTERNATIONAL DAIRY JOURNAL, 91, 25–35.

Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration

FOOD HYDROCOLLOIDS, 94, 229–237.

Impact of composition and texture of protein-added yogurts on oral activity

FOOD & FUNCTION, 9(10), 5443–5454.

Protein-polyphenol particles for delivering structural and health functionality (Reprinted from Food Hydrocolloids, vol 72, pg 163-173, 2017)

Foegeding, E. A., Plundrich, N., Schneider, M., Campbell, C., & Lila, M. A. (2018, May). FOOD HYDROCOLLOIDS, Vol. 78, pp. 15–25.

Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses

JOURNAL OF DAIRY SCIENCE, 101(1), 123–134.

Surface energy and viscoelasticity influence caramel adhesiveness

JOURNAL OF TEXTURE STUDIES, 49(2), 219–227.

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.

Moving from molecules, to structure, to texture perception

FOOD HYDROCOLLOIDS, 68, 31–42.

Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro

FOOD & FUNCTION, 8(4), 1611–1621.

Protein-polyphenol particles for delivering structural and health functionality

FOOD HYDROCOLLOIDS, 72, 163–173.

Whey protein-pectin soluble complexes for beverage applications

FOOD HYDROCOLLOIDS, 63, 130–138.

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

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

Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

JOURNAL OF FOOD SCIENCE, 81(3), S736–S744.

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

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

Comparison of jaw tracking by single video camera with 3D electromagnetic system

JOURNAL OF FOOD ENGINEERING, 190, 22–33.

Designing Whey Protein-Polysaccharide Particles for Colloidal Stability

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7, Vol. 7, pp. 93–116.

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources

JOURNAL OF FOOD SCIENCE, 81(4), C849–C857.

Formation of whey protein–polyphenol meso-structures as a natural means of creating functional particles

Food & Function, 7(3), 1306–1318.

Charge related astringency of chitosans

FOOD HYDROCOLLOIDS, 48, 174–178.

Electromyographic Evaluation of Masticatory Muscles in Dentate Patients Versus Conventional and Implant-Supported Fixed and Removable Denture Wearers- A Preliminary Report Comparing Model Foods

INTERNATIONAL JOURNAL OF PROSTHODONTICS, 28(1), 79–92.

Food Protein Functionality-A New Model

JOURNAL OF FOOD SCIENCE, 80(12), C2670–C2677.

Formation of soluble whey protein aggregates and their stability in beverages

FOOD HYDROCOLLOIDS, 43, 265–274.

Investigating the filled gel model in Cheddar cheese through use of Sephadex beads

JOURNAL OF DAIRY SCIENCE, 98(3), 1502–1516.

Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion

FOOD & FUNCTION, 6(7), 2145–2154.

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Journal of Dairy Science, 98(9), 5862–5873.

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.

Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 63(17), 4335–4344.

A complex system approach to address world challenges in food and agriculture

[Review of ]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 40(1), 20–32.

ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS

JOURNAL OF TEXTURE STUDIES, 45(1), 47–61.

The characteristics of heat-induced aggregates formed by mixtures of beta-lactoglobulin and beta-casein

FOOD HYDROCOLLOIDS, 39, 264–271.

75 Years of IFT: Journal reviews and hypotheses

Journal of Food Science, 78(11), III-.

Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates

JOURNAL OF DAIRY SCIENCE, 96(9), 5522–5531.

Food Oral Processing: Conversion of Food Structure to Textural Perception

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4, Vol. 4, pp. 237–266.

Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

[Review of ]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 18(4), 324–333.

New direction for the journal of food science: Same goals, higher standards

Journal of Food Science, 78(2), VI-.

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/-Carrageenan Gels

JOURNAL OF FOOD PROCESS ENGINEERING, 36(4), 521–534.

Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese

JOURNAL OF TEXTURE STUDIES, 44(4), 253–288.

Use of Whey Protein Soluble Aggregates for Thermal StabilityA Hypothesis Paper

[Review of ]. JOURNAL OF FOOD SCIENCE, 78(8), R1105–R1115.

Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels

Applied Rheology, 22(6), 296–309.

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.

Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation

JOURNAL OF FOOD SCIENCE, 77(2), E60–E67.

IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE

JOURNAL OF SENSORY STUDIES, 27(4), 286–293.

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

FOOD HYDROCOLLOIDS, 29(1), 234–245.

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Food Hydrocolloids, 27(2), 411–420.

The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels

FOOD HYDROCOLLOIDS, 26(1), 33–43.

The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion

INTERNATIONAL DAIRY JOURNAL, 27(1-2), 99–102.

Validation of a large amplitude oscillatory shear protocol

JOURNAL OF FOOD ENGINEERING, 113(1), 124–135.

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

[Review of ]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129.

Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures

FOOD HYDROCOLLOIDS, 25(6), 1538–1546.

Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages

INTERNATIONAL DAIRY JOURNAL, 21(8), 523–530.

Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497.

Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH

INTERNATIONAL DAIRY JOURNAL, 21(5), 319–326.

Food protein functionality: A comprehensive approach

FOOD HYDROCOLLOIDS, 25(8), 1853–1864.

How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation

JOURNAL OF FOOD SCIENCE, 76(3), E318–E327.

Inverse model construction for control implementation of macro fiber composite actuators operating in hysteretic regimes

Journal of Agricultural and Food Chemistry, 59(1), 349–355.

Kinetic study of beta-lactoglobulin thermal aggregation at low pH

JOURNAL OF FOOD ENGINEERING, 106(2), 159–165.

Lubricating properties of human whole saliva as affected by beta-lactoglobulin

FOOD HYDROCOLLOIDS, 25(6), 1499–1506.

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES

JOURNAL OF TEXTURE STUDIES, 42(5), 331–348.

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-delta-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(8), 4071–4077.

Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure-Function Relationships of Legume Vicilins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(18), 10114–10123.

The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties

FOOD HYDROCOLLOIDS, 25(7), 1687–1701.

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

JOURNAL OF SENSORY STUDIES, 25(3), 447–462.

Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

FOOD HYDROCOLLOIDS, 24(2-3), 227–238.

Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH

Gums and Stabilisers for the Food Industry 15, 137–146.

Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration

JOURNAL OF FOOD SCIENCE, 75(5), E305–E313.

Rheological properties and microstructure of Cheddar cheese made with different fat contents

JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576.

Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH

JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909.

Roles of charge interactions on astringency of whey proteins at low pH

JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899.

THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL

JOURNAL OF SENSORY STUDIES, 25(3), 347–370.

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

Foegeding, E. A., Cakir, E., & Koc, H. (2010, September). INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 562–570.

Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects

FOOD HYDROCOLLOIDS, 23(7), 1762–1770.

Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties

JOURNAL OF FOOD SCIENCE, 74(5), E259–E268.

Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality

JOURNAL OF FOOD SCIENCE, 74(5), E269–E277.

Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability

Vardhanabhuti, B., Yucel, U., Coupland, J. N., & Foegeding, E. A. (2009, August). FOOD HYDROCOLLOIDS, Vol. 23, pp. 1511–1520.

Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ kappa-carrageenan

[Review of ]. FOOD HYDROCOLLOIDS, 23(2), 468–489.

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772.

Additive effects on the rheological behavior of alginate gels

Journal of Texture Studies, 39(5), 582–603.

Effects of Caseins on Thermal Stability of Bovine beta-Lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(21), 10352–10358.

Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of beta-lactoglobulin and alpha-lactalbumin at neutral pH

Food Hydrocolloids, 22(5), 752–762.

Factors regulating astringency of whey protein beverages

JOURNAL OF DAIRY SCIENCE, 91(7), 2553–2560.

The role of copper in protein foams

Luck, P. J., & Foegeding, E. A. (2008, June). FOOD BIOPHYSICS, Vol. 3, pp. 255–260.

A proposed strain-hardening mechanism for alginate gels

JOURNAL OF FOOD ENGINEERING, 80(1), 157–165.

Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 90(7), 3091–3109.

Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins

COLLOIDS AND SURFACES B-BIOINTERFACES, 54(2), 200–210.

Factors regulating cheese shreddability

JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174.

Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment

FOOD HYDROCOLLOIDS, 21(7), 1092–1100.

Invited review: Sensory and mechanical properties of cheese texture

[Review of ]. JOURNAL OF DAIRY SCIENCE, 90(4), 1611–1624.

Rheology and sensory texture of biopolymer gels

[Review of ]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 12(4-5), 242–250.

Solubility and aggregation of commercial alpha-lactalbumin at neutral pH

INTERNATIONAL DAIRY JOURNAL, 17(10), 1168–1178.

Analysis of compression, tension and torsion for testing food gel fracture properties

JOURNAL OF TEXTURE STUDIES, 37(6), 620–639.

Factors determining the physical properties of protein foams

FOOD HYDROCOLLOIDS, Vol. 20, pp. 284–292.

Food biophysics of protein gels: A challenge of nano and macroscopic proportions

[Review of ]. FOOD BIOPHYSICS, 1(1), 41–50.

Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol

Journal of Texture Studies, 37(2), 200–220.

Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes

LWT-FOOD SCIENCE AND TECHNOLOGY, 39(3), 206–215.

Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food

JOURNAL OF TEXTURE STUDIES, 37(3), 241–262.

Textural properties of agarose gels. I. Rheological and fracture properties

FOOD HYDROCOLLOIDS, Vol. 20, pp. 184–195.

Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

FOOD HYDROCOLLOIDS, Vol. 20, pp. 196–203.

Characterization of polyacrylamide gels as an elastic model for food gels

RHEOLOGICA ACTA, 44(6), 622–630.

Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3182–3190.

Design of a beverage from whey permeate

Journal of Food Science, 70(4), S277–285.

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 288(2), 412–422.

Fracture analysis of alginate gels

JOURNAL OF FOOD SCIENCE, 70(7), E425–E431.

Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin

BIOMACROMOLECULES, 6(2), 1140–1148.

The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

FOOD HYDROCOLLOIDS, 19(5), 851–860.

beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions

JOURNAL OF FOOD SCIENCE, 70(1), C79–C86.

A comparison of drying operations on the rheological properties of whey protein thickening ingredients

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 39(10), 1023–1031.

Effect of sulfated polysaccharides on heat-induced structural changes in beta-lactoglobulin

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(12), 3975–3981.

Electrostatic effects on the yield stress of whey protein isolate foams

COLLOIDS AND SURFACES B-BIOINTERFACES, 34(1), 13–23.

Foaming and interfacial properties of polymerized whey protein isolate

Journal of Food Science, 69(5), C404–410.

Properties of whey and egg white protein foams (vol 204, pg 9, 2002)

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2004, May 4). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, Vol. 238, pp. 161–161.

Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions

FOOD HYDROCOLLOIDS, 18(5), 775–781.

Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels

Journal of Food Science, 69(9), S333–339.

Changes in the rheology and microstructure of processed cheese during cooking

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 36(3), 339–345.

Descriptive analysis of caramel texture

JOURNAL OF SENSORY STUDIES, 18(4), 277–289.

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(20), 6036–6042.

Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(21), 6300–6308.

Heat-induced phase behavior of beta-lactoglobulin/polysaccharide mixtures

Zhang, G. Y., & Foegeding, E. A. (2003, November). FOOD HYDROCOLLOIDS, Vol. 17, pp. 785–792.

Relationships among rheological and sensorial properties of young cheeses

JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067.

Rheological properties of fine-stranded whey protein isolate gels

Lowe, L. L., Foegeding, E. A., & Daubert, C. R. (2003, July). FOOD HYDROCOLLOIDS, Vol. 17, pp. 515–522.

Sensory and mechanical aspects of cheese texture

INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591.

Advances in modifying and understanding whey protein functionality

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 13(5), 151–159.

Factors determining yield stress and overrun of whey protein foams

JOURNAL OF FOOD SCIENCE, 67(5), 1677–1681.

Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate

JOURNAL OF FOOD SCIENCE, 67(8), 2945–2951.

Properties of whey and egg white protein foams

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 204(1-3), 9–21.

The texture of commercial full-fat and reduced-fat cheese

JOURNAL OF FOOD SCIENCE, 67(2), 812–816.

Electrostatic effects on physical properties of particulate whey protein isolate gels

JOURNAL OF TEXTURE STUDIES, 32(4), 285–305.

Gelation properties of dispersions containing polymerized and native whey protein isolate

FOOD HYDROCOLLOIDS, 15(2), 165–175.

Incorporation of polymerized whey proteins into processed cheese analogs

Milchwissenschaft [Milk Science International], 56(11), 612–615.

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions

BIOPOLYMERS, 56(2), 109–118.

Rheological characterization of a gel formed during extensive enzymatic hydrolysis

JOURNAL OF FOOD SCIENCE, 66(5), 711–715.

Small strain oscillatory shear and microstructural analyses of a model processed cheese

JOURNAL OF DAIRY SCIENCE, 84(11), 2372–2380.

Thermal and PH stable protein thickening agent and method of making the same

Washington, DC: U.S. Patent and Trademark Office.

Effects of sugars on whey protein isolate gelation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 5046–5052.

Measurement of the yield stress of protein foams by vane rheometry

JOURNAL OF FOOD SCIENCE, 65(1), 110–114.

Method of forming whey protein products

Washington, DC: U.S. Patent and Trademark Office.

Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 605–610.

Physical properties of rennet casein gels and processed cheese analogs containing whey proteins

Milchwissenschaft [Milk Science International], 55(9), 513–516.

Rheological and physical properties of derivitized whey protein isolate powders

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(8), 3112–3119.

Whey protein products

Washington, DC: U.S. Patent and Trademark Office.