Edward Allen Foegeding

Works (167)

Updated: August 13th, 2023 21:16
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2021 journal article

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

LWT-FOOD SCIENCE AND TECHNOLOGY, 138.

By: J. Diaz n , E. Foegeding n & M. Lila n 

co-author countries: United States of America 🇺🇸
author keywords: Protein bar; Texture; Polyphenol; Particle; Microstructure
Sources: Web Of Science, ORCID
Added: February 15, 2021

2020 article

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.

By: E. Foegeding

Source: Web Of Science
Added: August 31, 2020

2020 article

Celebrating reviewers-The 2020 Manfred Kroger Outstanding Reviewer Award winner

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

By: E. Foegeding

Source: Web Of Science
Added: June 29, 2020

2020 article

Dear authors, reviewers, and editors: Thank you!

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

By: E. Foegeding

Source: Web Of Science
Added: June 8, 2020

2020 review

Invited review: Astringency in whey protein beverages

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

By: B. Carter n, E. Foegeding n & M. Drake n

co-author countries: United States of America 🇺🇸
MeSH headings : Beverages / analysis; Humans; Sensation; Taste; Whey Proteins / chemistry
Source: Web Of Science
Added: July 13, 2020

2020 journal article

Morphological and masticatory performance variation of mouth behavior groups

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

By: E. Franks*, M. Jeltema*, P. Luck n, J. Beckley*, E. Foegeding n & C. Vinyard*

co-author countries: United States of America 🇺🇸
author keywords: food texture; masticatory performance; morphological variation; mouth behavior
MeSH headings : Adolescent; Adult; Bite Force; Body Weights and Measures; Consumer Behavior; Female; Food / classification; Food Preferences; Humans; Male; Mastication; Mouth / anatomy & histology; Mouth / physiology; Stomatognathic System / anatomy & histology; Stomatognathic System / physiology; United States; Young Adult
Source: Web Of Science
Added: November 18, 2019

2020 journal article

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.

By: M. Li n, C. Ndiaye*, S. Corbin n, E. Foegeding n & M. Ferruzzi n

co-author countries: United States of America 🇺🇸
author keywords: Starch; Phenolic acids; Starch digestibility; Hydrodynamic radius; NMR; GC-MS
MeSH headings : Calorimetry, Differential Scanning; Gelatin / chemistry; Hydrodynamics; Phenols / chemistry; Starch / chemistry; Zea mays / chemistry
Source: Web Of Science
Added: November 25, 2019

2020 article

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.

By: F. Silva *, P. Carloni *, D. Cheung *, G. Cottone *, S. Donnini*, E. Foegeding n, M. Gulzar *, J. Jacquier * ...

co-author countries: Brazil 🇧🇷 Germany 🇩🇪 Finland 🇫🇮 Ireland 🇮🇪 Iran (Islamic Republic of) 🇮🇷 Italy 🇮🇹 United States of America 🇺🇸
author keywords: molecular dynamics; coarse graining; rare-event methods; constant-pH simulation; QSAR; GPCR; molecular interactions
MeSH headings : Computer Simulation; Dietary Proteins / administration & dosage; Dietary Proteins / chemistry; Food; Structure-Activity Relationship
Sources: Web Of Science, ORCID
Added: April 27, 2020

2020 journal article

Viscosity drives texture perception of protein beverages more than hydrocolloid type

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

By: T. Wagoner n, E. Cakir-Fuller*, R. Shingleton*, M. Drake n & E. Foegeding n

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: flavor; hydrocolloids; taste; temporal sensations; texture; viscosity
MeSH headings : Animals; Beverages / analysis; Carrageenan; Colloids / analysis; Humans; Milk; Proteins; Rheology; Taste; Taste Perception / physiology; Viscosity
Source: Web Of Science
Added: August 26, 2019

2019 article

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

JOURNAL OF FOOD SCIENCE.

By: Y. Cubides*, P. Eklund* & E. Foegeding n

co-author countries: United States of America 🇺🇸
MeSH headings : Caseins / chemistry; Caseins / metabolism; Elasticity; Gels / chemistry; Gels / metabolism; Hot Temperature; Humans; Mastication; Rheology; Taste; Whey Proteins / chemistry; Whey Proteins / metabolism
Source: Web Of Science
Added: December 2, 2019

2019 journal article

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

FOOD HYDROCOLLOIDS, 94, 311–325.

By: H. Koc*, M. Drake n, C. Vinyard*, G. Essick*, F. Velde* & E. Foegeding n

co-author countries: Netherlands 🇳🇱 United States of America 🇺🇸
author keywords: Filled gel; Rheology; Fracture mechanics; Sensory; Rheomicroscopy; Oral processing
Source: Web Of Science
Added: April 20, 2020

2019 journal article

Heat stability of whey protein ingredients based on state diagrams

INTERNATIONAL DAIRY JOURNAL, 91, 25–35.

By: R. Triani  n & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: February 18, 2019

2019 journal article

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

FOOD HYDROCOLLOIDS, 94, 229–237.

By: T. Wagoner n, E. Cakir-Fuller*, M. Drake n & E. Foegeding n

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
Source: Web Of Science
Added: April 20, 2020

2018 journal article

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

FOOD & FUNCTION, 9(10), 5443–5454.

By: P. Morell *, A. Tarrega *, E. Allen Foegeding n & S. Fiszman*

co-author countries: Spain 🇪🇸 United States of America 🇺🇸
MeSH headings : Adult; Animals; Cattle; Female; Food Additives / analysis; Food Handling; Humans; Male; Malus / chemistry; Middle Aged; Polysaccharides / analysis; Rheology; Taste; Viscosity; Whey Proteins / analysis; Yogurt / analysis; Young Adult
Source: Web Of Science
Added: November 12, 2018

2018 article

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.

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

co-author countries: United States of America 🇺🇸
author keywords: Protein; Polyphenols; Colloidal aggregates; Health, and Structural Functionality
Sources: Web Of Science, ORCID
Added: August 6, 2018

2018 journal article

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

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

By: P. Sharma *, P. Munro*, T. Dessev *, P. Wiles* & E. Foegeding n

co-author countries: India 🇮🇳 New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: tensile testing; strain hardening; anisotropy; Mozzarella cheese
MeSH headings : Animals; Anisotropy; Bacteria / classification; Bacteria / genetics; Bacteria / isolation & purification; Bacteria / metabolism; Cattle; Cheese / analysis; Cheese / microbiology; Fermentation; Hot Temperature; Milk / chemistry; Milk / microbiology; Shear Strength
Source: Web Of Science
Added: August 6, 2018

2018 journal article

Surface energy and viscoelasticity influence caramel adhesiveness

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

By: T. Wagoner n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: adhesion; confections; creep test; surface energy; texture
MeSH headings : Adhesiveness; Candy / analysis; Food Technology; Humans; Surface Properties; Viscosity
Source: Web Of Science
Added: August 6, 2018

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 n, E. Foegeding n & F. Velde*

co-author countries: Netherlands 🇳🇱 United States of America 🇺🇸
author keywords: lubrication; oral processing; texture; tribology; whey protein
MeSH headings : Adult; Food Quality; Friction; Humans; Lubrication; Rheology; Saliva / metabolism; Spectrophotometry, Atomic; Surface Properties; Viscosity; Whey Proteins / analysis; Young Adult
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Moving from molecules, to structure, to texture perception

FOOD HYDROCOLLOIDS, 68, 31–42.

By: E. Foegeding n, M. Stieger * & F. Velde*

co-author countries: Netherlands 🇳🇱 United States of America 🇺🇸
author keywords: Protein; Polysaccharide; Emulsion; Texture; Structure; Oral processing
Source: Web Of Science
Added: August 6, 2018

2017 journal article

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.

By: N. Plundrich n, R. Bansode*, E. Foegeding n, L. Williams * & M. Lila n 

co-author countries: Belgium 🇧🇪 United States of America 🇺🇸
MeSH headings : Allergens / immunology; Arachis / immunology; Cell Degranulation / drug effects; Fruit / chemistry; Humans; Immunoglobulin E / immunology; Mast Cells / drug effects; Mast Cells / immunology; Mast Cells / physiology; Peanut Hypersensitivity / drug therapy; Peanut Hypersensitivity / immunology; Plant Extracts / pharmacology; Plant Proteins / immunology; Polyphenols / pharmacology; Vaccinium / chemistry
Sources: Web Of Science, ORCID
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 n, M. Schneider n, C. Campbell n & M. Lila n 

co-author countries: United States of America 🇺🇸
author keywords: Protein; Polyphenols; Colloidal aggregates; Health, and Structural Functionality
Sources: Web Of Science, ORCID
Added: August 6, 2018

2017 journal article

Whey protein-pectin soluble complexes for beverage applications

FOOD HYDROCOLLOIDS, 63, 130–138.

By: T. Wagoner n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Whey protein; Polysaccharides; Rheology; Complexes; Beverages; Thermal stability
Source: Web Of Science
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 n, C. Daubert n, M. Drake n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Whey protein; oral processing; model foods; sensory; texture
Source: Web Of Science
Added: August 6, 2018

2016 journal article

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.

By: T. Wagoner n, P. Luck n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: adhesiveness; confections; cohesiveness; electromyography; oral processing; texture
MeSH headings : Candy / analysis; Carbohydrates; Electromyography; Female; Hardness; Humans; Jaw; Masseter Muscle; Mastication; Models, Biological; Rheology; Temporal Muscle; Tooth; Touch
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 n, E. Foegeding n & G. Harris n

co-author countries: United States of America 🇺🇸
author keywords: adiponectin; lipid metabolism; adipocyte; flavanols; blood glucose; leptin
MeSH headings : Adolescent; Adult; Beverages / analysis; Biomarkers / metabolism; Cacao / chemistry; Cacao / metabolism; Glucose / metabolism; Humans; Lipid Metabolism; Polyphenols / metabolism; Satiation; Whey Proteins / metabolism; Young Adult
Source: Web Of Science
Added: August 6, 2018

2016 journal article

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

JOURNAL OF FOOD ENGINEERING, 190, 22–33.

By: A. Wilson*, P. Luck n, C. Woods*, E. Foegeding n & M. Morgenstern *

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: Chewing; Mastication; Video tracking; Food; Sensory; Consumer
Source: Web Of Science
Added: August 6, 2018

2016 article

Designing Whey Protein-Polysaccharide Particles for Colloidal Stability

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

By: T. Wagoner n, B. Vardhanabhuti * & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: electrostatic interactions; soluble complexes; nutritional beverages; protein stability
MeSH headings : Beverages / analysis; Biological Availability; Carrageenan / chemistry; Colloids / chemistry; Drug Stability; Food Preservation; Health Promotion; Hot Temperature; Hydrogen-Ion Concentration; Osmolar Concentration; Pectins / chemistry; Polysaccharides / chemistry; Solubility; Static Electricity; Whey Proteins / chemistry
Source: Web Of Science
Added: August 6, 2018

2016 journal article

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

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

By: T. Smith n, E. Foegeding n & M. Drake n

co-author countries: United States of America 🇺🇸
author keywords: acid whey; functionality; sensory; whey protein isolate
MeSH headings : Aldehydes / analysis; Caseins / chemistry; Cheese / analysis; Chymosin / chemistry; Flavoring Agents / analysis; Gas Chromatography-Mass Spectrometry / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Odorants; Solid Phase Microextraction; Taste; Temperature; Whey; Whey Proteins / chemistry
Source: Web Of Science
Added: August 6, 2018

2016 journal article

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

Food & Function, 7(3), 1306–1318.

By: M. Schneider n, D. Esposito n , M. Lila n  & E. Foegeding n

co-author countries: Belgium 🇧🇪 United States of America 🇺🇸
MeSH headings : Fruit / chemistry; Hydrogen-Ion Concentration; Particle Size; Plant Extracts / chemistry; Polyphenols / chemistry; Ribes / chemistry; Vaccinium macrocarpon / chemistry; Vitis / chemistry; Whey Proteins / chemistry
Sources: Web Of Science, Crossref, ORCID
Added: August 6, 2018

2015 journal article

Charge related astringency of chitosans

FOOD HYDROCOLLOIDS, 48, 174–178.

By: P. Luck n, K. Varum* & E. Foegeding n

co-author countries: Norway 🇳🇴 United States of America 🇺🇸
author keywords: Astringency; Chitosan; Saliva; Proline-rich proteins; Mucins
Source: Web Of Science
Added: August 6, 2018

2015 journal article

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.

By: S. Uram-Tuculescu*, L. Cooper *, E. Foegeding n, C. Vinyard*, I. De Kok * & G. Essick*

co-author countries: United States of America 🇺🇸
MeSH headings : Agar / chemistry; Aged; Aged, 80 and over; Area Under Curve; Biomechanical Phenomena; Case-Control Studies; Dental Prosthesis, Implant-Supported; Dentition; Denture, Complete; Denture, Complete, Lower; Denture, Complete, Upper; Denture, Overlay; Electromyography / methods; Female; Food; Humans; Male; Masseter Muscle / physiology; Mastication / physiology; Masticatory Muscles / physiology; Middle Aged; Neck Muscles / physiology; Stress, Mechanical; Temporal Muscle / physiology; Time Factors
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Food Protein Functionality-A New Model

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

By: E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: foam; gel; protein; protein functionality; sol
MeSH headings : Allergens; Diet; Dietary Proteins / chemistry; Digestion; Emulsions; Food Hypersensitivity / etiology; Functional Food; Gels; Humans; Models, Chemical; Molecular Structure; Nutritive Value; Taste
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Formation of soluble whey protein aggregates and their stability in beverages

FOOD HYDROCOLLOIDS, 43, 265–274.

By: K. Ryan n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Protein; Aggregation; Heat stability; Beverages
Source: Web Of Science
Added: August 6, 2018

2015 journal article

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

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

By: L. Barden n, J. Osborne n, D. McMahon * & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: cheese; filled gel; Sephadex; particle size
MeSH headings : Animals; Caseins / chemistry; Cheese / analysis; Dextrans / chemistry; Food Handling / methods; Rheology
Source: Web Of Science
Added: August 6, 2018

2015 journal article

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

FOOD & FUNCTION, 6(7), 2145–2154.

By: N. Plundrich n, B. White*, L. Dean *, J. Davis *, E. Foegeding n & M. Lila n 

co-author countries: Belgium 🇧🇪 United States of America 🇺🇸
MeSH headings : Antigens, Plant / chemistry; Antigens, Plant / immunology; Arachis / chemistry; Arachis / immunology; Digestion; Pepsin A / chemistry; Plant Proteins / chemistry; Plant Proteins / immunology; Polyphenols / chemistry; Polyphenols / immunology
Sources: Web Of Science, ORCID
Added: August 6, 2018

2015 journal article

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

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

By: Y. Qiu n, T. Smith n, E. Foegeding n & M. Drake n

co-author countries: United States of America 🇺🇸
MeSH headings : Benzoyl Peroxide / chemistry; Bleaching Agents / chemistry; Carotenoids / chemistry; Cheese; Color; Food Handling; Hydrogen Peroxide / chemistry; Lactoperoxidase / metabolism; Pasteurization; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Whey Proteins
Source: NC State University Libraries
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 n

co-author countries: United States of America 🇺🇸
author keywords: Food structure; mechanoreceptors; oral processing; sensory analysis; texture
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages

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

By: T. Wagoner n, L. Ward & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: whey protein isolate; stability; heat treatment; beverage; solubility; turbidity
MeSH headings : Animals; Beverages / analysis; Cattle; Colloids / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Lactalbumin / chemistry; Lactoglobulins / chemistry; Milk Proteins / chemistry; Protein Aggregates; Serum Albumin, Bovine / chemistry; Solubility; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2014 review

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

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

By: H. Mil*, E. Foegeding n, E. Windhab*, N. Perrot * & E. Linden*

co-author countries: Switzerland 🇨🇭 France 🇫🇷 Netherlands 🇳🇱 United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2014 journal article

ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS

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

By: H. Koc n, E. Cakir *, C. Vinyard*, G. Essick*, C. Daubert n, M. Drake n, J. Osborne n, E. Foegeding n

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
Source: Web Of Science
Added: August 6, 2018

2014 journal article

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

FOOD HYDROCOLLOIDS, 39, 264–271.

By: J. Kehoe* & E. Foegeding n

co-author countries: Ireland 🇮🇪 United States of America 🇺🇸
author keywords: Molecular chaperone; beta-Lactoglobulin; beta-Casein; Aggregation
Source: Web Of Science
Added: August 6, 2018

2013 journal article

75 Years of IFT: Journal reviews and hypotheses

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

By: M. Kroger, E. Foegeding & W. Reynolds

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

2013 journal article

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

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

By: P. Luck n, B. Vardhanabhuti *, Y. Yong*, T. Laundon n, D. Barbano * & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: whey protein concentrate; serum protein concentrate; functional properties; microfiltration
MeSH headings : Animals; Dairy Products; Food Technology / methods; Freeze Drying; Gels / chemistry; Milk / chemistry; Milk Proteins / chemistry; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2013 article

Food Oral Processing: Conversion of Food Structure to Textural Perception

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

By: H. Koc n, C. Vinyard*, G. Essick* & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: sensory texture; rheology; fracture; mastication; physical properties
MeSH headings : Biomechanical Phenomena; Deglutition / physiology; Digestion / physiology; Eating; Elasticity; Food; Humans; Mastication; Mouth / metabolism; Palate; Rheology; Saliva / physiology; Tongue; Touch / physiology; Touch Perception / physiology; Viscosity
Source: Web Of Science
Added: August 6, 2018

2013 review

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.

By: Y. Pascua n, H. Koc* & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Sensory texture; Food structure; Oral processing
Source: Web Of Science
Added: August 6, 2018

2013 journal article

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

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

By: E. Foegeding*

MeSH headings : Editorial Policies; Food Technology; Periodicals as Topic
Source: NC State University Libraries
Added: August 6, 2018

2013 journal article

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.

By: H. Melito, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2013 journal article

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

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

By: H. Melito, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Large amplitude oscillatory shear; oral processing; rheology; sensory
Source: Web Of Science
Added: August 6, 2018

2013 review

Use of Whey Protein Soluble Aggregates for Thermal StabilityA Hypothesis Paper

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

By: K. Ryan*, Q. Zhong * & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: beverages; ingredients; soluble aggregates; stability; whey protein
MeSH headings : Beverages / analysis; Chemical Phenomena; Gels / chemistry; Hot Temperature; Hydrophobic and Hydrophilic Interactions; Milk Proteins / chemistry; Protein Stability; Solubility; Viscosity; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2012 journal article

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

Applied Rheology, 22(6), 296–309.

By: H. Melito, C. Daubert & E. Foegeding

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

2012 journal article

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

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

By: E. Cakir n, H. Koc n, C. Vinyard*, G. Essick*, C. Daubert n, M. Drake n, E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
Source: Web Of Science
Added: August 6, 2018

2012 journal article

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

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

By: S. Jervis n, R. Campbell n, K. Wojciechowski*, E. Foegeding n, M. Drake n & D. Barbano *

co-author countries: United States of America 🇺🇸
author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2012 journal article

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.

By: P. Leksrisompong*, T. Lanier* & E. Foegeding

author keywords: egg white; heating rate; micro-phase separation; pH; whey protein isolate
MeSH headings : Egg Proteins / chemistry; Food Handling / methods; Gels / chemistry; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Temperature; Water / chemistry; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2012 journal article

IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE

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

By: L. Barden n, M. Drake n & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2012 journal article

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

FOOD HYDROCOLLOIDS, 29(1), 234–245.

By: E. Cakir n, C. Vinyard*, G. Essick*, C. Daubert n, M. Drake n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
Source: Web Of Science
Added: August 6, 2018

2012 journal article

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

Food Hydrocolloids, 27(2), 411–420.

By: K. Ryan n, B. Vardhanabhuti n, D. Jaramillo*, J. Zanten n, J. Coupland * & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: NC State University Libraries
Added: August 6, 2018

2012 journal article

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

FOOD HYDROCOLLOIDS, 26(1), 33–43.

By: E. Cakir n, C. Daubert n, M. Drake n, C. Vinyard*, G. Essick* & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
Source: Web Of Science
Added: August 6, 2018

2012 journal article

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

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

By: E. Cakir n, S. Khan n  & E. Foegeding n

co-author countries: United States of America 🇺🇸
Sources: Web Of Science, ORCID
Added: August 6, 2018

2012 journal article

Validation of a large amplitude oscillatory shear protocol

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

By: H. Melito, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Large amplitude oscillatory shear; Nonlinear; Fourier analysis; Linear-to-nonlinear transitions
Source: Web Of Science
Added: August 6, 2018

2011 review

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

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

By: E. Foegeding n, C. Daubert n, M. Drake n, G. Essick*, M. Trulsson*, C. Vinyard*, F. Velde*

co-author countries: Netherlands 🇳🇱 Sweden 🇸🇪 United States of America 🇺🇸
author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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

FOOD HYDROCOLLOIDS, 25(6), 1538–1546.

By: E. Cakir n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Whey protein; kappa-Carrageenan; Mixed gel; Gelation; Phase separation; Rheology
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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

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

By: P. Andrewes *, M. Kelly n, B. Vardhanabhuti * & E. Foegeding n

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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

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

By: P. Mudgal n, C. Daubert n, D. Clare n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: acid hydrolysis; pepsin; cold thickening; beta-lactoglobulin; disulfide; whey protein
MeSH headings : Disulfides / chemistry; Hot Temperature; Hydrogen-Ion Concentration; Hydrolysis; Lactoglobulins / chemistry; Lactoglobulins / metabolism; Pepsin A / metabolism; Solutions; Viscosity
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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

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

By: P. Mudgal*, C. Daubert* & E. Foegeding*

Source: Web Of Science
Added: August 6, 2018

2011 journal article

Food protein functionality: A comprehensive approach

FOOD HYDROCOLLOIDS, 25(8), 1853–1864.

By: E. Foegeding n & J. Davis  n

co-author countries: United States of America 🇺🇸
author keywords: Protein; Protein functionality; Foams; Gels; Emulsions; Bioactivity; Allergenicity
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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

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

By: P. Leksrisompong* & E. Foegeding*

author keywords: egg white; gelation; heating rate; micro-phase separation; whey protein isolate
MeSH headings : Chemical Phenomena; Dietary Proteins / analysis; Egg Proteins / chemistry; Egg Proteins / ultrastructure; Egg White / analysis; Elasticity; Food Handling; Gels; Hot Temperature / adverse effects; Hydrogen-Ion Concentration; Kinetics; Mechanical Phenomena; Microscopy, Confocal; Milk Proteins / chemistry; Milk Proteins / ultrastructure; Models, Chemical; Nephelometry and Turbidimetry; Protein Folding; Rheology; Static Electricity; Viscosity; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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.

By: J. Kehoe & E. Foegeding

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

2011 journal article

Kinetic study of beta-lactoglobulin thermal aggregation at low pH

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

By: P. Mudgal n, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: beta-Lactoglobulin; Kinetics; Low pH; Aggregation; Model; Nucleation
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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

FOOD HYDROCOLLOIDS, 25(6), 1499–1506.

By: B. Vardhanabhuti *, P. Cox*, I. Norton* & E. Foegeding n

co-author countries: United Kingdom of Great Britain and Northern Ireland 🇬🇧 United States of America 🇺🇸
author keywords: Astringency; Saliva; Lubrication; Whey proteins; Tribology
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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

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

By: X. Yang n, N. Rogers n, T. Berry n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Cheese; composite gel; fat globule; mathematical model; storage modulus; temperature
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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.

By: C. Tang*, L. Chen & E. Foegeding n

co-author countries: China 🇨🇳 United States of America 🇺🇸
author keywords: soy protein emulsion; emulsion gel; microstructure; heat pretreatment; cold-set
MeSH headings : Calcium Chloride / chemistry; Emulsions; Gels; Gluconates / chemistry; Lactones / chemistry; Soybean Proteins / chemistry; Transglutaminases / chemistry; Water / chemistry
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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.

By: C. Tang*, X. Sun & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: phaseolin; 7S globulin; vicilin; glycation; conformational flexibility; emulsifying property; structure-function relationship
MeSH headings : Chemical Phenomena; Emulsifying Agents / chemistry; Glucose / chemistry; Glycosylation; Hydrophobic and Hydrophilic Interactions; Phaseolus / chemistry; Protein Conformation; Seed Storage Proteins / chemistry; Solubility; Spectrometry, Fluorescence; Structure-Activity Relationship
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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.

By: X. Yang n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Foam; Confocal microscopic images; Whey; Sucrose; Mathematic model
Source: Web Of Science
Added: August 6, 2018

2010 journal article

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

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

By: L. Barden n, E. Cakir n, P. Leksrisompong n, K. Ryan n, E. Foegeding n & M. Drake n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2010 journal article

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.

By: X. Yang n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Sucrose; Whey; Foams; Interfacial rheology; Angel food cake
Source: Web Of Science
Added: August 6, 2018

2010 conference paper

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.

By: B. Vardhanabhuti & E. Foegeding

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

2010 journal article

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

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

By: B. Vardhanabhuti, W. Khayankan & E. Foegeding

author keywords: fracture; gel swelling; gelation; shelf-stable; whey proteins
MeSH headings : Citric Acid; Elasticity; Food, Formulated; Gels / chemistry; Hydrochloric Acid; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Phosphoric Acids; Shear Strength; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2010 journal article

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

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

By: N. Rogers n, D. McMahon *, C. Daubert n, T. Berry n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
Source: Web Of Science
Added: August 6, 2018

2010 journal article

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.

By: M. Kelly n, B. Vardhanabhuti n, P. Luck n, M. Drake n, J. Osborne n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: astringency; beta-lactoglobulin; saliva
MeSH headings : Adult; Beverages / analysis; Buffers; Female; Humans; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Saliva / physiology; Sucrose / analogs & derivatives; Sucrose / chemistry; Taste; Whey Proteins; Young Adult
Source: Web Of Science
Added: August 6, 2018

2010 journal article

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

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

By: B. Vardhanabhuti n, M. Kelly n, P. Luck n, M. Drake n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: whey protein; beverage; astringency
MeSH headings : Adult; Buffers; Electrophoresis, Polyacrylamide Gel; Female; Humans; Hydrogen-Ion Concentration; Lactoferrin / chemistry; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Taste; Whey Proteins; Young Adult
Source: Web Of Science
Added: August 6, 2018

2010 journal article

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.

By: P. Leksrisompong n, D. Barbano *, A. Foegeding n, P. Gerard & M. Drake n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2010 article

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.

By: E. Foegeding n, E. Cakir n & H. Koc n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2009 journal article

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

FOOD HYDROCOLLOIDS, 23(7), 1762–1770.

By: P. Mudgal n, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Functionality; beta-Lactoglobulin; Critical concentration; Whey protein; Microgels
Source: Web Of Science
Added: August 6, 2018

2009 journal article

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

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

By: X. Yang*, T. Berry* & E. Foegeding

author keywords: egg; interfacial tension; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Solubility; Surface Tension; Viscosity; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2009 journal article

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.

By: T. Berry*, X. Yang* & E. Foegeding

author keywords: egg; foam; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Hot Temperature; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Sucrose / pharmacology; Surface Tension; Viscosity; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2009 article

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.

By: B. Vardhanabhuti n, U. Yucel *, J. Coupland * & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: Whey proteins; beta-Lactoglobulin; Dextran sulfate; Heat stability; Protein-polysaccharide interaction
Source: Web Of Science
Added: August 6, 2018

2009 review

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.

By: J. Harrington*, E. Foegeding n, D. Mulvihill * & E. Morris*

co-author countries: Ireland 🇮🇪 United States of America 🇺🇸
author keywords: Biopolymer mixtures; Carrageenan; Gelation; Rheology; Whey proteins
Source: Web Of Science
Added: August 6, 2018

2009 journal article

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

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

By: N. Rogers n, M. Drake n, C. Daubert n, D. McMahon *, T. Bletsch n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: cheese; texture; rheology; low fat
MeSH headings : Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Elasticity; Female; Food Handling / methods; Humans; Mechanical Phenomena; Middle Aged; Rheology; Sensation; Time Factors; Viscosity
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Additive effects on the rheological behavior of alginate gels

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

By: J. Zhang n, C. Daubert n, J. Mulligan n & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Effects of Caseins on Thermal Stability of Bovine beta-Lactoglobulin

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

By: Y. Yong n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: beta-Lactoglobulin; beta-casein; alpha-casein; thermal stability; aggregation
MeSH headings : Animals; Caseins / chemistry; Cattle; Hot Temperature; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Protein Stability
Source: Web Of Science
Added: August 6, 2018

2008 journal article

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.

By: B. Vardhanabhuti & E. Foegeding

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

2008 journal article

Factors regulating astringency of whey protein beverages

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

By: J. Beecher*, M. Drake n, P. Luck n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: astringency; saliva; whey protein
MeSH headings : Animals; Beverages / analysis; Beverages / standards; Cattle; Dose-Response Relationship, Drug; Food Handling / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / analysis; Milk Proteins / chemistry; Milk Proteins / pharmacology; Rheology; Taste; Viscosity; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2008 article

The role of copper in protein foams

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

By: P. Luck n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: sugar; egg white protein; whey protein isolate; copper; beta-lactoglobulin dimerization
Source: Web Of Science
Added: August 6, 2018

2007 journal article

A proposed strain-hardening mechanism for alginate gels

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

By: J. Zhang n, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: alginate gels; strain-hardening; large deformation
Source: Web Of Science
Added: August 6, 2018

2007 journal article

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

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

By: M. Whetstine n, P. Luck n, M. Drake n, E. Foegeding n, P. Gerard * & D. Barbano *

co-author countries: United States of America 🇺🇸
author keywords: 291-kilogram block; flavor development; texture development
MeSH headings : Animals; Cheese / analysis; Cheese / standards; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Least-Squares Analysis; Milk Proteins / chemistry; Milk Proteins / metabolism; Taste; Time Factors; Volatilization; Water / analysis
Source: Web Of Science
Added: August 6, 2018

2007 journal article

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

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

By: J. Davis n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: interfacial rheology; foam; yield stress; whey protein; dilatational modulus
MeSH headings : Animals; Cattle; Chickens; Egg Proteins / chemistry; Milk Proteins / chemistry; Rheology; Serum Albumin / chemistry; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Factors regulating cheese shreddability

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

By: J. Childs n, C. Daubert n, L. Stefanski n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: cheese; shreddability; pressure-sensitive adhesion; surface energy
MeSH headings : Cheese / analysis; Dietary Fats / analysis; Food Handling / methods; Rheology; Statistics as Topic; Temperature; Time Factors
Source: Web Of Science
Added: August 6, 2018

2007 journal article

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

FOOD HYDROCOLLOIDS, 21(7), 1092–1100.

By: C. Rosell * & A. Foegeding n

co-author countries: Spain 🇪🇸 United States of America 🇺🇸
author keywords: gluten; hydrocolloids; HPMC; small deformation theology; proteins
Source: Web Of Science
Added: August 6, 2018

2007 review

Invited review: Sensory and mechanical properties of cheese texture

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

By: E. Foegeding n & M. Drake n

co-author countries: United States of America 🇺🇸
author keywords: texture; sensory analysis; mechanical properties; rheology
MeSH headings : Cheese / analysis; Cheese / standards; Food Technology; Mastication; Mechanics; Rheology; Sensation; Terminology as Topic
Source: Web Of Science
Added: August 6, 2018

2007 review

Rheology and sensory texture of biopolymer gels

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

By: E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: sensory texture; rheology; fracture mechanics; microstructure; gels; proteins; polysaccharides
Source: Web Of Science
Added: August 6, 2018

2007 journal article

Solubility and aggregation of commercial alpha-lactalbumin at neutral pH

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

By: M. McGuffey n, D. Otter *, J. Zanten n & E. Foegeding n

co-author countries: New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: beta-lactoglobulin; thiol; hydrophobic; solubility; light scattering; turbidity
Source: Web Of Science
Added: August 6, 2018

2006 journal article

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

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

By: D. Hamann n, J. Zhang n, C. Daubert n, E. Foegeding n & K. Diehl*

co-author countries: United States of America 🇺🇸
author keywords: compression; food gels; fracture properties; tension; torsion
Source: Web Of Science
Added: August 6, 2018

2006 article

Factors determining the physical properties of protein foams

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

By: E. Foegeding n, P. Luck n & J. Davis n

co-author countries: United States of America 🇺🇸
author keywords: foams; proteins; air-water interface; surface tension
Source: Web Of Science
Added: August 6, 2018

2006 review

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

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

By: E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: protein; gels; rheology; fracture; denaturation
Source: Web Of Science
Added: August 6, 2018

2006 journal article

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

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

By: J. Zhang n, C. Daubert* & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: NC State University Libraries
Added: August 6, 2018

2006 journal article

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

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

By: C. Daubert n, H. Hudson n, E. Foegeding n & P. Prabhasankar n

co-author countries: United States of America 🇺🇸
author keywords: whey protein; rheology; dispersion; zeta potential; particle size
Source: Web Of Science
Added: August 6, 2018

2006 journal article

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

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

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

co-author countries: United States of America 🇺🇸
author keywords: agar; fracture; gels; large-strain; sensory; texture
Source: Web Of Science
Added: August 6, 2018

2006 article

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

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

By: L. Barrangou n, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: rheology; agarose; gels; fracture; modeling
Source: Web Of Science
Added: August 6, 2018

2006 article

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

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

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

co-author countries: United States of America 🇺🇸
author keywords: sensory; rheology; agarose; gels; texture
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Characterization of polyacrylamide gels as an elastic model for food gels

RHEOLOGICA ACTA, 44(6), 622–630.

By: J. Zhang n, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: polyacrylamide gels; food gels; fracture property; large deformation
Source: Web Of Science
Added: August 6, 2018

2005 journal article

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

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

By: M. McGuffey n, K. Epting n, R. Kelly n  & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: alpha-lactalbumin; whey proteins; denaturation and aggregation
MeSH headings : Calorimetry, Differential Scanning; Chemical Phenomena; Chemistry, Physical; Dimerization; Electrophoresis, Polyacrylamide Gel; Hot Temperature; Hydrogen-Ion Concentration; Lactalbumin / chemistry; Nephelometry and Turbidimetry; Protein Denaturation
Sources: Web Of Science, ORCID
Added: August 6, 2018

2005 journal article

Design of a beverage from whey permeate

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

By: J. Beucler*, M. Drake* & E. Foegeding*

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

2005 journal article

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin

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

By: J. Davis n, D. Doucet n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: dilatational modulus; dilatational elasticity; adsorption; interfacial rheology; beta-lactoglobulin; peptide; hydrolysate; foam; yield stress; whey protein
MeSH headings : Animals; Cattle; Hydrogen-Ion Concentration; Hydrolysis; Lactoglobulins / chemistry; Pepsin A / chemistry; Subtilisins / chemistry; Surface Properties; Temperature; Time Factors; Trypsin / chemistry
Source: Web Of Science
Added: August 6, 2018

2005 journal article

Fracture analysis of alginate gels

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

By: J. Zhang*, C. Daubert* & E. Foegeding*

author keywords: food gels; rheology; fracture properties; large deformation
Source: Web Of Science
Added: August 6, 2018

2005 journal article

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

BIOMACROMOLECULES, 6(2), 1140–1148.

By: D. Doucet n & E. Foegeding n

co-author countries: United States of America 🇺🇸
MeSH headings : Gels / chemical synthesis; Hydrolysis; Isoelectric Focusing; Lactoglobulins / metabolism; Molecular Weight; Peptide Fragments / chemistry; Proline; Rheology; Subtilisins / metabolism
Source: Web Of Science
Added: August 6, 2018

2005 journal article

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.

By: J. Resch n, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: beta-lactoglobulin; gelation; acidulants; rheology; denaturation; Hofmeister series
Source: Web Of Science
Added: August 6, 2018

2005 journal article

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

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

By: J. Resch*, C. Daubert* & E. Foegeding*

author keywords: beta-lactoglobulin; gelation; derivatization; acidulants; rheology
Source: Web Of Science
Added: August 6, 2018

2004 journal article

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.

By: J. Resch n, C. Daubert* & E. Allen Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: cold gelation; derivatized whey protein; freeze-drying; rheology; spray-drying; whey protein concentrate
Source: Web Of Science
Added: August 6, 2018

2004 journal article

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

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

By: G. Zhang n, E. Foegeding n & C. Hardin n

co-author countries: United States of America 🇺🇸
author keywords: beta-lactoglobulin; thermal stability; heat denaturation; DSC; CD; dextran sulfate; lambda-carrageenan
MeSH headings : Carrageenan / pharmacology; Dextrans / pharmacology; Drug Stability; Hot Temperature; Lactoglobulins / chemistry; Polysaccharides / pharmacology; Protein Denaturation; Sulfates / pharmacology; Thermodynamics
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Electrostatic effects on the yield stress of whey protein isolate foams

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

By: J. Davis n, E. Foegeding n & F. Hansen*

co-author countries: Norway 🇳🇴 United States of America 🇺🇸
author keywords: whey proteins; yield stress; dilatational rheology; surface tension
MeSH headings : Adsorption; Animals; Calcium Chloride / chemistry; Cattle; Dose-Response Relationship, Drug; Hydrogen-Ion Concentration; Kinetics; Lactalbumin / chemistry; Lactoglobulins / chemistry; Milk Proteins / chemistry; Models, Statistical; Pressure; Rheology; Salts / chemistry; Serum Albumin / chemistry; Sodium Chloride / chemistry; Static Electricity; Surface Properties; Temperature; Time Factors; Water / chemistry; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2004 journal article

Foaming and interfacial properties of polymerized whey protein isolate

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

By: J. Davis* & E. Foegeding*

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

2004 article

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.

By: C. Pernell*, E. Foegeding n, P. Luck n & J. Davis  n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2004 journal article

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

FOOD HYDROCOLLOIDS, 18(5), 775–781.

By: P. Ravindra*, D. Genovese*, E. Foegeding n & M. Rao*

co-author countries: United States of America 🇺🇸
author keywords: rheology; whey protein isolate; cross-linked waxy maize starch; heated mixed dispersions; phase separation
Source: Web Of Science
Added: August 6, 2018

2004 journal article

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

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

By: E. Gwartney, D. Larick* & E. Foegeding*

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

2003 journal article

Changes in the rheology and microstructure of processed cheese during cooking

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

By: S. Lee*, R. Buwalda*, . Euston *, E. Foegeding n & A. McKenna*

co-author countries: United Kingdom of Great Britain and Northern Ireland 🇬🇧 New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: processed cheese; consistency; viscosity; creaming; micrographs
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Descriptive analysis of caramel texture

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

By: A. Steiner n, E. Foegeding n & M. Drake n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2003 journal article

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.

By: D. Doucet n, S. Gauthier n, D. Otter  n & E. Foegeding n

co-author countries: Canada 🇨🇦 New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: whey proteins; enzymatic hydrolysis; Alcalase; aggregation; plastein reaction; peptides; hydrophobic interaction
MeSH headings : Gels / chemistry; Hydrogen-Ion Concentration; Hydrolysis; Milk Proteins / metabolism; Peptides / chemistry; Peptides / metabolism; Protein Hydrolysates / metabolism; Subtilisins / metabolism; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2003 journal article

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.

By: D. Doucet n, D. Otter  n, S. Gauthier n & E. Foegeding n

co-author countries: Canada 🇨🇦 New Zealand 🇳🇿 United States of America 🇺🇸
author keywords: whey proteins; beta-lactoglobulin; enzymatic hydrolysis; Alcalase; aggregation; peptides; hydrophobic interactions; net charge
MeSH headings : Amino Acid Sequence; Chromatography, High Pressure Liquid; Gels / metabolism; Hydrogen-Ion Concentration; Hydrolysis; Milk Proteins / metabolism; Molecular Weight; Peptide Fragments / analysis; Peptide Fragments / chemistry; Peptide Fragments / metabolism; Spectrometry, Mass, Electrospray Ionization; Substrate Specificity; Subtilisins / metabolism; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2003 article

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

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

By: G. Zhang n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: thermal stability; beta-lactoglobulin; dextran sulfate; carrageenan; dextran; phase separation
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Relationships among rheological and sensorial properties of young cheeses

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

By: J. Brown n, E. Foegeding n, C. Daubert n, M. Drake n & M. Gumpertz n

co-author countries: United States of America 🇺🇸
author keywords: cheese; texture; rheology; sensory
MeSH headings : Cheese / analysis; Elasticity; Food Technology; Humans; Rheology; Sensation; Viscosity
Source: Web Of Science
Added: August 6, 2018

2003 article

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.

By: L. Lowe n, E. Foegeding n & C. Daubert n

co-author countries: United States of America 🇺🇸
author keywords: gels; fine-stranded; non-linear rheology; strain-rate effects
Source: Web Of Science
Added: August 6, 2018

2003 article

Sensory and mechanical aspects of cheese texture

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

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

co-author countries: United States of America 🇺🇸
author keywords: sensory texture; rheological properties; fracture properties; cheese
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Advances in modifying and understanding whey protein functionality

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

By: E. Foegeding n, J. Davis n, D. Doucet n & M. McGuffey n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Factors determining yield stress and overrun of whey protein foams

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

By: P. Luck n, N. Bray n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: foams; whey protein; yield stress; overrun; salts
Source: Web Of Science
Added: August 6, 2018

2002 journal article

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

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

By: C. Pernell*, P. Luck*, E. Foegeding* & C. Daubert*

author keywords: angel food cake; whey protein; egg-white protein; rheology; cake; baking; WPI
Source: Web Of Science
Added: August 6, 2018

2002 journal article

Properties of whey and egg white protein foams

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

By: C. Pernell*, E. Foegeding n, P. Luck n & J. Davis n

co-author countries: United States of America 🇺🇸
author keywords: foams; protein; yield stress; overrun
Source: Web Of Science
Added: August 6, 2018

2002 journal article

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

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

By: E. Gwartney n, E. Foegeding n & D. Larick n

co-author countries: United States of America 🇺🇸
author keywords: cheese; texture; sensory; fracture; reduced-fat
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Electrostatic effects on physical properties of particulate whey protein isolate gels

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

By: M. McGuffey n & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Gelation properties of dispersions containing polymerized and native whey protein isolate

FOOD HYDROCOLLOIDS, 15(2), 165–175.

By: B. Vardhanabhuti n, E. Foegeding n, M. McGuffey n, C. Daubert n & H. Swaisgood n

co-author countries: United States of America 🇺🇸
author keywords: whey protein isolate; gelation; rheological properties
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Incorporation of polymerized whey proteins into processed cheese analogs

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

By: S. Mleko & E. Foegeding

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

2001 journal article

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

BIOPOLYMERS, 56(2), 109–118.

By: S. Ikeda*, K. Nishinari * & E. Foegeding n

co-author countries: Japan 🇯🇵 United States of America 🇺🇸
author keywords: beta-lactoglobulin; whey; protein; sol-gel transition; critical get; fractal; percolation; aging
Source: Web Of Science
Added: August 6, 2018

2001 journal article

Rheological characterization of a gel formed during extensive enzymatic hydrolysis

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

By: D. Doucet*, S. Gauthier* & E. Foegeding n

co-author countries: Canada 🇨🇦 United States of America 🇺🇸
author keywords: whey protein isolate (WPI); extensive enzymatic hydrolysis; aggregation; gelation; rheology
Source: Web Of Science
Added: August 6, 2018

2001 journal article

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

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

By: E. Bowland & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: processed cheese; rheology; microstructure
MeSH headings : Cheese / analysis; Chemistry, Physical / methods; Elasticity; Gels / chemistry; Rheology; Viscosity
Source: Web Of Science
Added: August 6, 2018

2001 patent

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

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

By: H. Hudson, C. Daubert & E. Foegeding

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

2000 journal article

Effects of sugars on whey protein isolate gelation

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

By: L. Rich n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: whey protein isolate (WPI); protein gelation; sugars; Maillard reaction; protein stabilization
MeSH headings : Calorimetry, Differential Scanning; Carbohydrates / chemistry; Electrophoresis, Polyacrylamide Gel; Gels; Milk Proteins / chemistry; Rheology; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2000 journal article

Measurement of the yield stress of protein foams by vane rheometry

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

By: C. Pernell*, E. Foegeding* & C. Daubert*

author keywords: foams; yield stress; vane method
Source: Web Of Science
Added: August 6, 2018

2000 patent

Method of forming whey protein products

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

By: E. Foegeding & S. Mleko

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

2000 journal article

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

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

By: S. Ikeda n, E. Foegeding n & C. Hardin n

co-author countries: United States of America 🇺🇸
author keywords: beta-lactoglobubin; phosphatidylcholine; fatty acid; gelation; secondary structure; viscoelasticity
MeSH headings : Fatty Acids / chemistry; Gels; Hot Temperature; Humans; Lactoglobulins / chemistry; Phosphatidylcholines / chemistry; Protein Structure, Secondary
Source: Web Of Science
Added: August 6, 2018

2000 journal article

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

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

By: S. Mleko & E. Foegeding

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

2000 journal article

Rheological and physical properties of derivitized whey protein isolate powders

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

By: H. Hudson n, C. Daubert n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: whey protein; gelation; cold-set gels; freeze-drying; acid hydrolysis
MeSH headings : Milk Proteins / chemistry; Powders; Rheology; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

2000 patent

Whey protein products

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

By: E. Foegeding & S. Mleko

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

2000 journal article

pH induced aggregation and weak gel formation of whey protein polymers

JOURNAL OF FOOD SCIENCE, 65(1), 139–143.

By: S. Mleko n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: weak-gels; whey proteins; polymers; gelation; functionality
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin

FOOD HYDROCOLLOIDS, 13(3), 245–254.

By: S. Ikeda n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: gelation; viscoelasticity; kinetics; whey proteins; lecithin
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Effect of genetic polymorphism on the gelation of beta-lactoglobulin

MACROMOLECULAR SYMPOSIA, 140, 137–143.

By: E. Foegeding n, R. Lowe, M. Boland & J. Hill

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Effects of lecithin on thermally induced whey protein isolate gels

FOOD HYDROCOLLOIDS, 13(3), 239–244.

By: S. Ikeda n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: gelation; fracture properties; water holding capacity; whey proteins; lecithin
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Factors determining large-strain (fracture) rheological properties of model processed cheese

JOURNAL OF DAIRY SCIENCE, 82(9), 1851–1859.

By: E. Bowland & E. Foegeding*

author keywords: processed cheese; rheological analysis
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Formation of whey protein polymers: Effects of a two-step heating process on rheological properties

JOURNAL OF TEXTURE STUDIES, 30(2), 137–149.

By: S. Mleko  n & E. Foegeding n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Isostrength comparison of large-strain (fracture) rheological properties of egg white and whey protein gels

JOURNAL OF FOOD SCIENCE, 64(5), 893–898.

By: H. Li*, A. Errington & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: gels; rheology; texture; egg white; whey proteins
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Rheological properties and characterization of polymerized whey protein isolates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(9), 3649–3655.

By: B. Vardhanabhuti n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: polymerization; rheological properties; characterization; whey proteins
MeSH headings : Colloids; Electrophoresis, Polyacrylamide Gel / methods; Hot Temperature; Milk Proteins / chemistry; Rheology / methods; Stress, Mechanical; Thermodynamics; Viscosity; Whey Proteins
Source: Web Of Science
Added: August 6, 2018

1999 journal article

Rheological study on the fractal nature of the protein gel structure

LANGMUIR, 15(25), 8584–8589.

By: S. Ikeda n, E. Foegeding n & T. Hagiwara  n

co-author countries: United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Factors determining fracture stress and strain of fine-stranded whey protein gels

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(8), 2963–2967.

By: A. Errington n & E. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: gelation; fracture properties; disulfide bonding; whey proteins
Source: Web Of Science
Added: August 6, 2018

1998 chapter

Functional properties of whey proteins in forming networks

In Functional properties of proteins and lipids (pp. 145–157).

By: E. Foegeding n, E. Gwartney n & A. Errington

co-author countries: United States of America 🇺🇸
Source: NC State University Libraries
Added: August 6, 2018

1997 review

Cold temperature adaptation and growth of microorganisms

[Review of ]. JOURNAL OF FOOD PROTECTION, 60(12), 1583–1594.

By: E. Berry n & P. Foegeding n

co-author countries: United States of America 🇺🇸
author keywords: psychrotrophic; cold adaptation; cold shock; cold temperature
Source: Web Of Science
Added: August 6, 2018

1997 journal article

The effects of CaCi2 on aggregation of whey proteins

Milchwissenschaft [Milk Science International], 52(2), 93–96.

By: C. Sherwin & E. Foegeding

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

1997 conference paper

The properties of heat-induced whey protein concentrate gels produced from lactic whey containing only beta-lactoglobulin A, only beta-lactoglobulin B, or a mixture of beta-lactoglobulin A and B

Milk protein polymorphism: Proceedings of the IDF seminar held in Palmerston North, New Zealand, February 1997, (1997), 146–157. Brussels: International Dairy Federation.

By: E. Foegeding, R. Lowe & J. Hill

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

1994 journal article

POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS

FOOD HYDROCOLLOIDS, 8(2), 125–134.

By: E. Foegeding n, C. Gonzalez*, D. Hamann n & S. Case*

co-author countries: Spain 🇪🇸 United States of America 🇺🇸
Source: Web Of Science
Added: August 6, 2018

1992 journal article

SPECIFIC DIVALENT CATION-INDUCED CHANGES DURING GELATION OF BETA-LACTOGLOBULIN

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 40(11), 2092–2097.

By: E. Foegeding*, P. Kuhn & C. Hardin

Source: Web Of Science
Added: August 6, 2018