Works (156)

2019 | journal article

Heat stability of whey protein ingredients based on state diagrams

INTERNATIONAL DAIRY JOURNAL, 91, 25–35.

By: R. Triani & E. Foegeding

Source: NC State University Libraries
Added: February 18, 2019

2019 | article

Viscosity drives texture perception of protein beverages more than hydrocolloid type

JOURNAL OF TEXTURE STUDIES.

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

Source: Web Of Science
Added: August 26, 2019

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 & S. Fiszman

Source: NC State University Libraries
Added: November 12, 2018

2018 | journal article

Reprint of 'Protein-polyphenol particles for delivering structural and health functionality'

Food Hydrocolloids, 78, 15–25.

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

Source: 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

Source: NC State University Libraries
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 & E. Foegeding

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

2017 | journal article

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement

Journal of Texture Studies, 48(4), 335–341.

By: C. Campbell, E. Foegeding & F. Velde

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

2017 | journal article

Moving from molecules, to structure, to texture perception

Food Hydrocolloids, 68, 31–42.

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

Source: NC State University Libraries
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, R. Bansode, E. Foegeding, L. Williams & M. Lila

Source: 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.

Source: 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 & E. Foegeding

Source: NC State University Libraries
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, C. Daubert, M. Drake & E. Foegeding

Source: NC State University Libraries
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), S736–744.

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

Source: NC State University Libraries
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, E. Foegeding & G. Harris

Source: NC State University Libraries
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, C. Woods, E. Foegeding & M. Morgenstern

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

2016 | review

Designing whey protein-polysaccharide particles for colloidal stability

Annual review of food science and technology, vol 7.

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

Source: NC State University Libraries
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), C849–857.

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

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

2016 | journal article

Formation of whey protein-polyphenol mesostructures as a natural means of creating functional particles

Food & Function, 7(3), 1306–1318.

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

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

2015 | journal article

Charge related astringency of chitosans

Food Hydrocolloids, 48, 174–178.

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

Source: NC State University Libraries
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

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

2015 | journal article

Food protein functionality-a new model

Journal of Food Science, 80(12), C2670–2677.

By: E. Foegeding

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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, J. Osborne, D. McMahon & E. Foegeding

Source: NC State University Libraries
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, B. White, L. Dean, J. Davis, E. Foegeding & M. Lila

Source: 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, T. Smith, E. Foegeding & M. Drake

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

2015 | journal article

Transforming structural breakdown into sensory perception of texture

Journal of Texture Studies, 46(3), 152–170.

By: E. Foegeding, C. Vinyard, G. Essick, S. Guest & C. Campbell

Source: NC State University Libraries
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, L. Ward & E. Foegeding

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

2014 | review

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

Trends in Food Science & Technology.

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

Source: NC State University Libraries
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, E. Cakir, C. Vinyard, G. Essick, C. Daubert, M. Drake, J. Osborne, E. Foegeding

Source: NC State University Libraries
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

Source: NC State University Libraries
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, B. Vardhanabhuti, Y. Yong, T. Laundon, D. Barbano & E. Foegeding

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

2013 | review

Food oral processing: Conversion of food structure to textural perception

Annual review of food science and technology, vol 4.

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

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

2013 | review

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

Current Opinion in Colloid & Interface Science.

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

Source: NC State University Libraries
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

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 & E. Foegeding

Source: NC State University Libraries
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 & E. Foegeding

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

2013 | review

Use of whey protein soluble aggregates for thermal stabilitya hypothesis paper

Journal of Food Science.

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

Source: NC State University Libraries
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

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, R. Campbell, K. Wojciechowski, E. Foegeding, M. Drake & D. Barbano

Source: NC State University Libraries
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), E60–67.

By: P. Leksrisompong, T. Lanier & 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, H. Koc, C. Vinyard, G. Essick, C. Daubert, M. Drake, E. Foegeding

Source: NC State University Libraries
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, M. Drake & E. Foegeding

Source: NC State University Libraries
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, C. Vinyard, G. Essick, C. Daubert, M. Drake & E. Foegeding

Source: NC State University Libraries
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, B. Vardhanabhuti, D. Jaramillo, J. Zanten, J. Coupland & E. Foegeding

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, C. Daubert, M. Drake, C. Vinyard, G. Essick & E. Foegeding

Source: NC State University Libraries
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, S. Khan & E. Foegeding

Source: 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 & E. Foegeding

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

2011 | review

A comprehensive approach to understanding textural properties of semi- and soft-solid foods

Journal of Texture Studies.

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

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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, B. Vardhanabhuti & E. Foegeding

Source: NC State University Libraries
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, C. Daubert, D. Clare & E. Foegeding

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

2011 | journal article

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

International Dairy Journal, 21(5), 319–326.

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

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

2011 | journal article

Food protein functionality: A comprehensive approach

Food Hydrocolloids, 25(8), 1853–1864.

By: E. Foegeding & J. Davis

Source: NC State University Libraries
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), E318–327.

By: P. Leksrisompong & E. Foegeding

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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

Source: NC State University Libraries
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

Source: NC State University Libraries
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. Rogers, T. Berry & E. Foegeding

Source: NC State University Libraries
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

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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 & M. Drake

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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

In Gums and Stabilisers for the Food Industry 15 (pp. 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), E305–313.

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

Source: NC State University Libraries
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, D. McMahon, C. Daubert, T. Berry & E. Foegeding

Source: NC State University Libraries
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, B. Vardhanabhuti, P. Luck, M. Drake, J. Osborne & E. Foegeding

Source: NC State University Libraries
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, M. Kelly, P. Luck, M. Drake & E. Foegeding

Source: NC State University Libraries
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, D. Barbano, A. Foegeding, P. Gerard & M. Drake

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

2010 | conference paper

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

In International Dairy Journal (Vol. 20, pp. 562–570).

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

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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), E259–268.

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

Source: NC State University Libraries
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), E269–277.

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

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

2009 | conference paper

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

In Food Hydrocolloids (Vol. 23, pp. 1511–1520).

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

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

2009 | review

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

Food Hydrocolloids.

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

Source: NC State University Libraries
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, M. Drake, C. Daubert, D. McMahon, T. Bletsch & E. Foegeding

Source: NC State University Libraries
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, C. Daubert, J. Mulligan & E. Foegeding

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 & E. Foegeding

Source: NC State University Libraries
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, P. Luck & E. Foegeding

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

2008 | journal article

The role of copper in protein foams

Food Biophysics, 3(2), 255–260.

By: P. Luck & E. Foegeding

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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, P. Luck, M. Drake, E. Foegeding, P. Gerard & D. Barbano

Source: NC State University Libraries
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 & E. Foegeding

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

2007 | journal article

Factors regulating cheese shreddability

Journal of Dairy Science, 90(5), 2163–2174.

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

Source: NC State University Libraries
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

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

2007 | review

Invited review: Sensory and mechanical properties of cheese texture

Journal of Dairy Science.

By: E. Foegeding & M. Drake

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

2007 | review

Rheology and sensory texture of biopolymer gels

Current Opinion in Colloid & Interface Science.

By: E. Foegeding

Source: NC State University Libraries
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, D. Otter, J. Van Zanten & E. Foegeding

Source: 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, J. Zhang, C. Daubert, E. Foegeding & K. Diehl

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

2006 | journal article

Factors determining the physical properties of protein foams

Food Hydrocolloids, 20(03-Feb), 284–292.

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

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

2006 | review

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

Food Biophysics.

By: E. Foegeding

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

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

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 39(3), 206–215.

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

Source: NC State University Libraries
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, M. Drake, C. Daubert & E. Foegeding

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

2006 | journal article

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

Food Hydrocolloids, 20(03-Feb), 184–195.

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

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

2006 | journal article

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

Food Hydrocolloids, 20(03-Feb), 196–203.

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

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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, K. Epting, R. Kelly & E. Foegeding

Source: 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, M. Drake & E. Foegeding

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

2005 | journal article

Foaming and interfacial properties of hydrolyzed beta-lactoglobulin

Journal of Colloid and Interface Science, 288(2), 412–422.

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

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

2005 | journal article

Fracture analysis of alginate gels

Journal of Food Science, 70(7), E425–431.

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

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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), C79–86.

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

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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, E. Foegeding & C. Hardin

Source: NC State University Libraries
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, E. Foegeding & F. Hansen

Source: NC State University Libraries
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)

Colloids and Surfaces. A, Physicochemical and Engineering Aspects.

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

Source: NC State University Libraries
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 & M. Rao

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

2004 | journal article

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

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

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

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

2003 | journal article

Changes in the rheology and microstructure of processed cheese during cooking

Food Science & Technology = Lebensmittel-Wissenschaft & -Technologie, 36(3), 339–345.

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

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

2003 | journal article

Descriptive analysis of caramel texture

Journal of Sensory Studies, 18(4), 277–289.

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

Source: NC State University Libraries
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, S. Gauthier, D. Otter & E. Foegeding

Source: NC State University Libraries
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, D. Otter, S. Gauthier & E. Foegeding

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

2003 | journal article

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

Food Hydrocolloids, 17(6), 785–792.

By: G. Zhang & E. Foegeding

Source: NC State University Libraries
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, E. Foegeding, C. Daubert, M. Drake & M. Gumpertz

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

2003 | journal article

Rheological properties of fine-stranded whey protein isolate gels

Food Hydrocolloids, 17(4), 515–522.

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

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

2003 | journal article

Sensory and mechanical aspects of cheese texture

International Dairy Journal, 13(8), 585–591.

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

Source: NC State University Libraries
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, J. Davis, D. Doucet & M. McGuffey

Source: NC State University Libraries
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. Bray & E. Foegeding

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

2002 | journal article

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

Journal of Food Science, 67(8), 2945–2951.

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

Source: NC State University Libraries
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, P. Luck & J. Davis

Source: NC State University Libraries
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, E. Foegeding & D. Larick

Source: NC State University Libraries
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 & E. Foegeding

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

2001 | journal article

Gelation properties of dispersions containing polymerized and native whey protein isolate

Food Hydrocolloids, 15(2), 165–175.

Source: NC State University Libraries
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

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

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

2001 | journal article

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

Journal of Dairy Science, 84(11), 2372–2380.

By: E. Bowland & E. Foegeding

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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

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

2000 | 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

Source: NC State University Libraries
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

PH induced aggregation and weak gel formation of whey protein polymers

Journal of Food Science, 65(1), 139–143.

By: S. Mleko & E. Foegeding

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, E. Foegeding & C. Hardin

Source: NC State University Libraries
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, C. Daubert & E. Foegeding

Source: NC State University Libraries
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

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 & E. Foegeding

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

1999 | journal article

Effect of genetic polymorphism on the gelation of beta-lactoglobulin

Macromolecular Symposia, 140(1999 May), 137–143.

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

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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

Source: NC State University Libraries
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, E. Foegeding & T. Hagiwara

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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 & E. Foegeding

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

1998 | chapter

Functional properties of whey proteins in forming networks

In Functional properties of proteins and lipids (pp. 145–157). Washington, DC: American Chemical Society.

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

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

1997 | journal article

Cold temperature adaptation and growth of microorganisms

Journal of Food Protection, 60(12), 1583–1594.

By: E. Berry & P. Foegeding

Source: NC State University Libraries
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

In Milk protein polymorphism: Proceedings of the IDF seminar held in Palmerston North, New Zealand, February 1997 (pp. 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.

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

Source: NC State University Libraries
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.

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

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