Works (167)

Updated: April 4th, 2024 19:57

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

author keywords: Protein bar; Texture; Polyphenol; Particle; Microstructure
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
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

MeSH headings : Beverages / analysis; Humans; Sensation; Taste; Whey Proteins / chemistry
TL;DR: Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth, which limits whey protein ingredient applications because astringency is undesirable to consumers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
13. Climate Action (Web of Science)
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*

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

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
TL;DR: It is concluded based on a sample that Chewers and Crunchers do not differ in size, bite force, or maximum gape, suggesting other factors primarily drive food texture choice and preference in these individuals. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
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

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
TL;DR: Starch-phenolic complexes under hydrothermal treatments suggested that phenolics may complex with starch through non-covalent CH-π bonds along α-(1 → 4) glycosidic chains. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
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* ...

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
TL;DR: This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, NC State University Libraries
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

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
TL;DR: Temporal dominance of sensations showed that samples exhibit similar temporal sensory profiles, although the addition of hydrocolloids enhanced dominance of creaminess even in samples without fat, suggesting that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosities and independent of the type of hydocolloid. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

MeSH headings : Caseins / chemistry; Caseins / metabolism; Elasticity; Gels / chemistry; Gels / metabolism; Hot Temperature; Humans; Mastication; Rheology; Taste; Whey Proteins / chemistry; Whey Proteins / metabolism
TL;DR: It was demonstrated that casein can be used to alter whey protein gel structure such that sensory firmness and fracturability are decreased and cohesiveness is increased, while preventing a large increase in moisture release. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: Filled gel; Rheology; Fracture mechanics; Sensory; Rheomicroscopy; Oral processing
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
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

author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
UN Sustainable Development Goal Categories
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*

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
TL;DR: This study suggests that adding apple cubes significantly alters the oralprocessing pattern, such that they may be a more effective way of increasing the oral processing time (time exposure) compared to more subtle changes in the protein amount or source. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
5. Gender Equality (Web of Science)
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

author keywords: Protein; Polyphenols; Colloidal aggregates; Health, and Structural Functionality
TL;DR: The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, NC State University Libraries
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

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
TL;DR: The presence of anisotropy in the elongated nonfat samples reflected that shear work and rolling also aligned the protein structure, and strain hardening parameters were estimated from stress-strain curves using 3 different methods. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: adhesion; confections; creep test; surface energy; texture
MeSH headings : Adhesiveness; Candy / analysis; Food Technology; Humans; Surface Properties; Viscosity
TL;DR: The results suggest two zones of adhesion based on formulation, one driven by both surface energy relationships-most notably dispersive and total surface energy-and viscoelasticity, and the other driven solely by viscoELasticity. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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*

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
TL;DR: Differences in lubrication behavior of a range of food textures are investigated and the differences between linear and elliptical movement and added saliva are investigated to understand the contribution of food structure to friction. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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*

author keywords: Protein; Polysaccharide; Emulsion; Texture; Structure; Oral processing
UN Sustainable Development Goal Categories
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

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
TL;DR: The modification of peanut proteins with cranberry or blueberry polyphenols led to the formation of peanut protein-polyphenol complexes with significantly reduced allergenic potential. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2017 journal article

Protein-polyphenol particles for delivering structural and health functionality

FOOD HYDROCOLLOIDS, 72, 163–173.

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

author keywords: Protein; Polyphenols; Colloidal aggregates; Health, and Structural Functionality
TL;DR: The overall goal should be a rational design of protein-polyphenol particles to ensure a positive contribution to food quality, protein nutrition, and delivery of a health-relevant dose of polyphenols to the gastrointestinal tract. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, NC State University Libraries
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

author keywords: Whey protein; Polysaccharides; Rheology; Complexes; Beverages; Thermal stability
UN Sustainable Development Goal Categories
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

author keywords: Whey protein; oral processing; model foods; sensory; texture
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

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

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
TL;DR: The combination of material properties and oral processing parameters were able to explain all sensory texture differences in a highly adhesive food. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
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

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
TL;DR: Trends suggest that combinations of WPI and cocoa polyphenols may improve markers of metabolic syndrome and satiety. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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*

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

author keywords: Chewing; Mastication; Video tracking; Food; Sensory; Consumer
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
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

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
TL;DR: This review highlights recent progress in the area of forming whey protein-polysaccharide soluble complexes that would be appropriate for beverage applications. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

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
TL;DR: WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics, and aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

MeSH headings : Fruit / chemistry; Hydrogen-Ion Concentration; Particle Size; Plant Extracts / chemistry; Polyphenols / chemistry; Ribes / chemistry; Vaccinium macrocarpon / chemistry; Vitis / chemistry; Whey Proteins / chemistry
TL;DR: Particles improved foam stability, and the anti-inflammatory properties of entrapped polyphenols were maintained in the particles, suggesting highly functional protein-polyphenol particles can be designed to stabilize food structures and simultaneously deliver polyphenol associated with health benefits. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, Crossref, NC State University Libraries
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

Contributors: P. Luck n, K. Vårum* & E. Foegeding n

author keywords: Astringency; Chitosan; Saliva; Proline-rich proteins; Mucins
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
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, C. Vinyard, I. De Kok & G. Essick

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
TL;DR: The observed increases in relative masticatory muscle activity for denture wearers compared to the dentate subjects during oral food processing likely reflect supplemental mechanical efforts to accommodate the use of dentures for preparing a bolus for swallowing. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
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

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
TL;DR: A new model is proposed that addresses the function of proteins in foods based on the length scale(s) responsible for the function, and emphasis should be on a common means for structure formation to allow for comparisons across investigations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

author keywords: Protein; Aggregation; Heat stability; Beverages
UN Sustainable Development Goal Categories
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

author keywords: cheese; filled gel; Sephadex; particle size
MeSH headings : Animals; Caseins / chemistry; Cheese / analysis; Dextrans / chemistry; Food Handling / methods; Rheology
TL;DR: Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkfat vs. Sephadex), whereas filler size had no obvious effect. (via Semantic Scholar)
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
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

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
TL;DR: It is suggested that peanut protein-polyphenol complexes may be less immunoreactive passing through the digestive tract in vivo, contributing to their attenuated allergenicity. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
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

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
TL;DR: Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: Food structure; mechanoreceptors; oral processing; sensory analysis; texture
UN Sustainable Development Goal Categories
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

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
TL;DR: The results indicate that combinations of state diagrams can be used to identify key regions of stability for whey protein containing beverages. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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*, E. Windhab, N. Perrot* & E. Linden*

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
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

author keywords: Molecular chaperone; beta-Lactoglobulin; beta-Casein; Aggregation
UN Sustainable Development Goal Categories
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

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

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
TL;DR: Comparisons of functional properties of serum protein concentrate with whey protein concentrate made from the same milk and with commercial WPC found differences in functional properties may be explained by differences in composition and extent of denaturation or aggregation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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

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
TL;DR: Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

author keywords: Sensory texture; Food structure; Oral processing
TL;DR: The investigation of structure–oral processing–texture interrelations is just starting as a research focus, and factors including non-universal and inconsistent sensory terminology, omission of consideration for structural changes incurred by oral processes, and the lack of cross-disciplinary investigations hamper progress in this field. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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
TL;DR: In determining if your manuscript is qualified to be published in Science, they provide the following information: “Science’s Mission: Science seeks to publish those papers that are most influential in their fields or across fields and that will significantly advance scientific understanding. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

UN Sustainable Development Goal Categories
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

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

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
TL;DR: A proposed approach to designing soluble aggregates with improved thermal stability for beverage applications is presented. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
5. Gender Equality (Web of Science)
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*

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
TL;DR: Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BPBleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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 n, T. Lanier n & E. Foegeding n

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
TL;DR: Gel formation and physical properties of globular protein gels can be explained by micro-phase separation and heating rates that are too rapid require additional holding time at the end-point temperature to allow for full network development. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

UN Sustainable Development Goal Categories
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

author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
TL;DR: Evaluation of oral processing parameters at various stages was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
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

UN Sustainable Development Goal Categories
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

author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
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

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*

author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
UN Sustainable Development Goal Categories
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

author keywords: Whey protein; kappa-Carrageenan; Mixed gel; Gelation; Phase separation; Rheology
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
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

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
TL;DR: Beyond the existence of limited disulfide interactions, acid hydrolysis and noncovalent interactions more likely play a crucial role in defining the functionality of acidified powdered modified whey ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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*

UN Sustainable Development Goal Categories
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

author keywords: Protein; Protein functionality; Foams; Gels; Emulsions; Bioactivity; Allergenicity
TL;DR: This review will focus on integrating the colloidal/polymer and biological aspects of protein functionality using foams and gels to illustrate colloidal-polymer aspects and bioactive peptides and allergenicity to demonstrate biological function. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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 n & E. Foegeding n

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
TL;DR: The effect of heating rate and/or time on protein gel firmness can be explained based on protein charge; when proteins have a high net negative charge and form soluble aggregates, there is no heating rate effect and gels with equal firmness will be formed if given enough time; when electrostatic repulsion is low, a faster heating rate produces a firmer gel. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: beta-Lactoglobulin; Kinetics; Low pH; Aggregation; Model; Nucleation
UN Sustainable Development Goal Categories
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

author keywords: Astringency; Saliva; Lubrication; Whey proteins; Tribology
TL;DR: Investigation of the effect of β-lactoglobulin at pH 3.5 and 7.0 on lubricating property of saliva as related to astringency perception was investigated using tribology, suggesting that static tribology testing is different from the dynamic in-mouth system such that a simple relationship between friction and sensory astringencies cannot be found for all conditions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: Cheese; composite gel; fat globule; mathematical model; storage modulus; temperature
UN Sustainable Development Goal Categories
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

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
TL;DR: Confocal laser scanning microscope analyses indicated that the network microstructure of the formed emulsion gels, mainly composed of aggregated protein-stabilized oil droplets and protein aggregate clumps, varied with the type of applied coagulants and emulsions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

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
TL;DR: Besides surface properties, the flexibility in tertiary and/or quaternary conformations played a major role in the emulsifying properties of glycated vicilins, thus providing a direction to further improve the surface-related functional properties of these proteins. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: Foam; Confocal microscopic images; Whey; Sucrose; Mathematic model
UN Sustainable Development Goal Categories
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*, E. Cakir*, P. Leksrisompong, K. Ryan*, E. Foegeding n & M. Drake n

UN Sustainable Development Goal Categories
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

author keywords: Sucrose; Whey; Foams; Interfacial rheology; Angel food cake
UN Sustainable Development Goal Categories
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 n, W. Khayankan n & E. Foegeding n

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
TL;DR: It is shown that whey protein isolate gels can be made at pH <or= 4.5 with a strong/elastic fracture pattern and the magnitude of this pattern can be altered by varying the acid type, acid concentration, pH of equilibrating solution, and equilbrating time. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
TL;DR: It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

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

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
TL;DR: Both sensory evaluation and in vitro study of interactions between beta-LG and saliva indicate that astringency of whey proteins is a complex process determined by the extent of aggregation occurring in the mouth, which depends on the whey protein beverage pH and buffering capacity in addition to saliva flow rate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
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

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

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
TL;DR: It can be concluded that interactions between positively charged whey proteins and salivary proteins play a role in astringency of proteins at low pH. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
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

UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

TL;DR: Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release and fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: Functionality; beta-Lactoglobulin; Critical concentration; Whey protein; Microgels
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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 n, T. Berry n & E. Foegeding n

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
TL;DR: The higher foam yield stress and drainage stability of EWP foams appears to be due to forming smaller, more stable bubbles, that are packed together into structures that are more resistant to deformation than those of WPI foams. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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 n, X. Yang n & E. Foegeding n

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
TL;DR: Results show that sucrose greatly improved the stability of wet E WP foams and that EWP foams form network structures that remain stable during heating, and batters containing these foams showed destabilization prior to heating. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: Whey proteins; beta-Lactoglobulin; Dextran sulfate; Heat stability; Protein-polysaccharide interaction
UN Sustainable Development Goal Categories
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*

author keywords: Biopolymer mixtures; Carrageenan; Gelation; Rheology; Whey proteins
UN Sustainable Development Goal Categories
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

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
TL;DR: Investigation of the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period found that low-fat cheeses were differentiated from full-fat cheese by being more springy and firm and this difference widened as the cheeses aged. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
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

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
TL;DR: Results showed that BCN is a feasible component to stabilize higher concentrations of whey proteins in beverages at higher concentration and thermal processing temperatures desired for beverage applications. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

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

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
TL;DR: It is proposed that astringency is related to interactions between positively charged whey proteins and negatively charged saliva proteins, as the pH decreased between 3.4 and 2.6, the negative charge on the saliva proteins decreased, causing the interactions with Whey proteins to decrease. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
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

Contributors: P. Luck n & E. Foegeding n

author keywords: sugar; egg white protein; whey protein isolate; copper; beta-lactoglobulin dimerization
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, NC State University Libraries, ORCID
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

author keywords: alginate gels; strain-hardening; large deformation
UN Sustainable Development Goal Categories
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*

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

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
TL;DR: Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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

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
TL;DR: These experiments underscore the importance of utilizing the same materials for interfacial measurements as used for foaming experiments, if one is to properly infer interfacial information/mechanisms and relate this information to bulk foaming measurements. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

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
TL;DR: Rheological properties and tack energy appeared to be the key factors involved in shredding defects, and Mozzarella cheese, with the highest fat and lowest protein contents, produced the most fines but showed little adherence to the blade, even though tack energy increased with fat content. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: gluten; hydrocolloids; HPMC; small deformation theology; proteins
UN Sustainable Development Goal Categories
2. Zero Hunger (Web of Science)
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: texture; sensory analysis; mechanical properties; rheology
MeSH headings : Cheese / analysis; Cheese / standards; Food Technology; Mastication; Mechanics; Rheology; Sensation; Terminology as Topic
TL;DR: A review of fundamental rheological and fracture tests and a critical analysis of establishing relationships between instrumental and sensory tests is presented. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: sensory texture; rheology; fracture mechanics; microstructure; gels; proteins; polysaccharides
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

author keywords: beta-lactoglobulin; thiol; hydrophobic; solubility; light scattering; turbidity
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, NC State University Libraries
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*

author keywords: compression; food gels; fracture properties; tension; torsion
UN Sustainable Development Goal Categories
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

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

author keywords: foams; proteins; air-water interface; surface tension
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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

author keywords: protein; gels; rheology; fracture; denaturation
TL;DR: Although there has been extensive research on gel formation, understanding gel breakdown based on mechanical (rheological and fracture properties) and sensory testing is limited and further research is required to understand how the nanostructure of a gel network translates into the complex fracture pattern seen when evaluating the macroscopic property of food texture. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
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

UN Sustainable Development Goal Categories
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

author keywords: whey protein; rheology; dispersion; zeta potential; particle size
UN Sustainable Development Goal Categories
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

author keywords: agar; fracture; gels; large-strain; sensory; texture
UN Sustainable Development Goal Categories
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

author keywords: rheology; agarose; gels; fracture; modeling
UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
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

author keywords: sensory; rheology; agarose; gels; texture
UN Sustainable Development Goal Categories
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

author keywords: polyacrylamide gels; food gels; fracture property; large deformation
UN Sustainable Development Goal Categories
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

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
TL;DR: The denaturation and aggregation of reagent-grade, ion-exchange chromatography purified, and a commercial-grade alpha-lactalbumin were studied and the interrelationship between specific electrostatic interactions and hydrophobic attraction, in relation to the formation of disulfide-bonded products, is discussed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
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 n, M. Drake n & E. Foegeding n

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

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
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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 n, C. Daubert n & E. Foegeding n

author keywords: food gels; rheology; fracture properties; large deformation
UN Sustainable Development Goal Categories
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

MeSH headings : Gels / chemical synthesis; Hydrolysis; Isoelectric Focusing; Lactoglobulins / metabolism; Molecular Weight; Peptide Fragments / chemistry; Proline; Rheology; Subtilisins / metabolism
TL;DR: Dynamic rheology, aggregation measurements, isoelectrofocusing as well as chromatography and mass spectrometry were used to understand the gel formation, and a transparent gel was formed above a critical concentration of peptides while noncovalently linked aggregates appear with increasing time of hydrolysis. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: beta-lactoglobulin; gelation; acidulants; rheology; denaturation; Hofmeister series
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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 n, C. Daubert n & E. Foegeding n

author keywords: beta-lactoglobulin; gelation; derivatization; acidulants; rheology
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: cold gelation; derivatized whey protein; freeze-drying; rheology; spray-drying; whey protein concentrate
UN Sustainable Development Goal Categories
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

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
TL;DR: Assessment of changes in the denaturation thermodynamics and protein structure indicate that dextran sulfate and lambda-carrageenan can enhance the stability of beta-lactoglobulin and thereby inhibit heat denaturation and aggregation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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*

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
TL;DR: Yield stress of whey protein isolate (WPI) foams was dependent on pH, salt type and salt concentration, and comparisons with interfacial rheological data suggested the protein's capacity to contribute towards tau was related to theprotein's potential at forming strong, elastic interfaces throughout the structure. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

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

UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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*

author keywords: rheology; whey protein isolate; cross-linked waxy maize starch; heated mixed dispersions; phase separation
UN Sustainable Development Goal Categories
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 n, D. Larick n & E. Foegeding n

UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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*

author keywords: processed cheese; consistency; viscosity; creaming; micrographs
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
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

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
TL;DR: The enzyme-induced gel network was stable over a wide range of pH and ionic strength and, therefore, showed some similarities with the plastein reaction and Disulfide bonds were not involved in the gel network. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

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
TL;DR: The aim of this work was to characterize the peptides released in order to better understand the phenomenon of extensive hydrolysis of whey protein isolate by Alcalase to induce gelation mainly via hydrophobic interactions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: thermal stability; beta-lactoglobulin; dextran sulfate; carrageenan; dextran; phase separation
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: cheese; texture; rheology; sensory
MeSH headings : Cheese / analysis; Elasticity; Food Technology; Humans; Rheology; Sensation; Viscosity
TL;DR: Analysis of the sensory and rheological properties of young cheeses showed that the cheeses' solid-like response decreased during aging, while phase angle, maximum compliance, and retardation time increased. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: gels; fine-stranded; non-linear rheology; strain-rate effects
UN Sustainable Development Goal Categories
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

author keywords: sensory texture; rheological properties; fracture properties; cheese
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
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

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

author keywords: foams; whey protein; yield stress; overrun; salts
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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 n, P. Luck n, E. Foegeding n & C. Daubert n

Contributors: C. Pernell n, P. Luck n, E. Foegeding n & C. Daubert n

author keywords: angel food cake; whey protein; egg-white protein; rheology; cake; baking; WPI
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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

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

author keywords: foams; protein; yield stress; overrun
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries, ORCID
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

author keywords: cheese; texture; sensory; fracture; reduced-fat
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: whey protein isolate; gelation; rheological properties
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: beta-lactoglobulin; whey; protein; sol-gel transition; critical get; fractal; percolation; aging
TL;DR: During extended heating time (aging), beta-lactoglobulin gels with 0.1 mol/dm(3) NaCl showed deviations from the parallel power laws, while spectra of gels without added NaCl approached the parallelPower laws, suggesting that post-gelation reactions also significantly affect gel network structures. (via Semantic Scholar)
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

author keywords: whey protein isolate (WPI); extensive enzymatic hydrolysis; aggregation; gelation; rheology
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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 n & E. Foegeding n

author keywords: processed cheese; rheology; microstructure
MeSH headings : Cheese / analysis; Chemistry, Physical / methods; Elasticity; Gels / chemistry; Rheology; Viscosity
UN Sustainable Development Goal Categories
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

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
TL;DR: The decreased pH caused by the Maillard reaction in the gels containing ribose occurred after protein denaturation and gelation, thus having little if any effect on the gelation process. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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
UN Sustainable Development Goal Categories
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

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
TL;DR: Effects of phosphatidylcholine and the predominant fatty acids (FAs) in milk, butyrate, oleate, and palmitate, on secondary structural changes in beta-lactoglobulin (beta-LG) during heat-induced gelation were analyzed on the basis of circular dichroism (CD) spectra. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: whey protein; gelation; cold-set gels; freeze-drying; acid hydrolysis
MeSH headings : Milk Proteins / chemistry; Powders; Rheology; Whey Proteins
TL;DR: This processing technique manipulates WPI into a product capable of forming cold-set weak gel structures suitable for thickening over a wide range of temperature and pH food systems. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

author keywords: weak-gels; whey proteins; polymers; gelation; functionality
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: gelation; viscoelasticity; kinetics; whey proteins; lecithin
UN Sustainable Development Goal Categories
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

TL;DR: It was concluded that genetic variation in β-lactoglobulin changes the effect of salts on gelation but does not cause a universal increase or decrease in gel forming ability. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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

author keywords: gelation; fracture properties; water holding capacity; whey proteins; lecithin
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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 n

author keywords: processed cheese; rheological analysis
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
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

author keywords: gels; rheology; texture; egg white; whey proteins
UN Sustainable Development Goal Categories
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

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
TL;DR: The intrinsic viscosity and gel electrophoresis data suggested that disulfide bonds played an important role in whey polymer formation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

UN Sustainable Development Goal Categories
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

author keywords: gelation; fracture properties; disulfide bonding; whey proteins
UN Sustainable Development Goal Categories
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

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

author keywords: psychrotrophic; cold adaptation; cold shock; cold temperature
TL;DR: A greater understanding of the physiological mechanisms and implications of cold temperature adaptation and growth should enhance the ability to design more effective methods of preservation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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*

UN Sustainable Development Goal Categories
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

TL;DR: Investigating the gelation process by small-strain dynamic rheology showed that β-lactoglobulin sols confining 20 mM CaCl 2 gelled more rapidly and had lower gel points than similar solsconfining 100 mM NaCl. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

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