@article{diaz_foegeding_lila_2021, title={Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars}, volume={138}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2020.110747}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Diaz, Joscelin T. and Foegeding, E. Allen and Lila, Mary Ann}, year={2021}, month={Mar} }
 @article{foegeding_2020, title={Basic, applied, and developmental R&D should be under one roof}, volume={85}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14559}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Foegeding, E. Allen}, year={2020}, month={Aug}, pages={2264–2264} }
 @article{foegeding_2020, title={Celebrating reviewers-The 2020 Manfred Kroger Outstanding Reviewer Award winner}, volume={85}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14551}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Foegeding, E. Allen}, year={2020}, month={Jun}, pages={1618–1618} }
 @article{foegeding_2020, title={Dear authors, reviewers, and editors: Thank you!}, volume={85}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14547}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Foegeding, E. Allen}, year={2020}, month={May}, pages={1383–1383} }
 @misc{carter_foegeding_drake_2020, title={Invited review: Astringency in whey protein beverages}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18303}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Carter, B. G. and Foegeding, E. A. and Drake, M. A.}, year={2020}, month={Jul}, pages={5793–5804} }
 @article{franks_jeltema_luck_beckley_foegeding_vinyard_2020, title={Morphological and masticatory performance variation of mouth behavior groups}, volume={51}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12483}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Franks, Erin M. and Jeltema, Melissa and Luck, Paige J. and Beckley, Jacqueline and Foegeding, E. Allen and Vinyard, Christopher J.}, year={2020}, month={Apr}, pages={343–351} }
 @article{li_ndiaye_corbin_foegeding_ferruzzi_2020, title={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}, volume={308}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2019.125577}, journal={FOOD CHEMISTRY}, author={Li, Min and Ndiaye, Cheikh and Corbin, Sydney and Foegeding, E. Allen and Ferruzzi, Mario G.}, year={2020}, month={Mar} }
 @article{silva_carloni_cheung_cottone_donnini_foegeding_gulzar_jacquier_lobaskin_mackernan_et al._2020, title={Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations}, volume={11}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-032519-051640}, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11}, author={Silva, Fernando Luis and Carloni, Paolo and Cheung, David and Cottone, Grazia and Donnini, Serena and Foegeding, E. Allen and Gulzar, Muhammad and Jacquier, Jean Christophe and Lobaskin, Vladimir and MacKernan, Donal and et al.}, year={2020}, pages={365–387} }
 @article{wagoner_cakir-fuller_shingleton_drake_foegeding_2020, title={Viscosity drives texture perception of protein beverages more than hydrocolloid type}, volume={51}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12471}, number={1}, journal={JOURNAL OF TEXTURE STUDIES}, author={Wagoner, Ty B. and Cakir-Fuller, Esra and Shingleton, Rebecca and Drake, MaryAnne and Foegeding, E. Allen}, year={2020}, month={Feb}, pages={78–91} }
 @article{cubides_eklund_foegeding_2019, title={Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties}, ISBN={1750-3841}, DOI={10.1111/1750-3841.14933}, journal={JOURNAL OF FOOD SCIENCE}, author={Cubides, Yvette T. Pascua and Eklund, Peter R. and Foegeding, E. Allen}, year={2019} }
 @article{koc_drake_vinyard_essick_velde_foegeding_2019, title={Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture}, volume={94}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2019.03.018}, journal={FOOD HYDROCOLLOIDS}, author={Koc, Hicran and Drake, MaryAnne and Vinyard, Christopher J. and Essick, Gregory and Velde, Fred and Foegeding, E. Allen}, year={2019}, month={Sep}, pages={311–325} }
 @article{triani_foegeding_2019, title={Heat stability of whey protein ingredients based on state diagrams}, volume={91}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2018.12.006}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Triani, Rini and Foegeding, E. Allen}, year={2019}, month={Apr}, pages={25–35} }
 @article{wagoner_cakir-fuller_drake_foegeding_2019, title={Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration}, volume={94}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2019.03.010}, journal={FOOD HYDROCOLLOIDS}, author={Wagoner, Ty B. and Cakir-Fuller, Esra and Drake, MaryAnne and Foegeding, E. Allen}, year={2019}, month={Sep}, pages={229–237} }
 @article{morell_tarrega_allen foegeding_fiszman_2018, title={Impact of composition and texture of protein-added yogurts on oral activity}, volume={9}, ISSN={["2042-650X"]}, DOI={10.1039/c8fo01483c}, number={10}, journal={FOOD & FUNCTION}, author={Morell, Pere and Tarrega, Amparo and Allen Foegeding, Edward and Fiszman, Susana}, year={2018}, month={Oct}, pages={5443–5454} }
 @article{foegeding_plundrich_schneider_campbell_lila_2018, title={Protein-polyphenol particles for delivering structural and health functionality (Reprinted from Food Hydrocolloids, vol 72, pg 163-173, 2017)}, volume={78}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2018.02.047}, journal={FOOD HYDROCOLLOIDS}, author={Foegeding, E. Allen and Plundrich, Nathalie and Schneider, Margaret and Campbell, Caroline and Lila, Mary Ann}, year={2018}, month={May}, pages={15–25} }
 @article{sharma_munro_dessev_wiles_foegeding_2018, title={Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13126}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Sharma, Prateek and Munro, Peter A. and Dessev, Tzvetelin T. and Wiles, Peter G. and Foegeding, E. Allen}, year={2018}, month={Jan}, pages={123–134} }
 @article{wagoner_foegeding_2018, title={Surface energy and viscoelasticity influence caramel adhesiveness}, volume={49}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12298}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Wagoner, Ty B. and Foegeding, Edward Allen}, year={2018}, month={Apr}, pages={219–227} }
 @article{campbell_foegeding_velde_2017, title={A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement}, volume={48}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12278}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Campbell, Caroline L. and Foegeding, E. Allen and Velde, Fred}, year={2017}, month={Aug}, pages={335–341} }
 @article{foegeding_stieger_velde_2017, title={Moving from molecules, to structure, to texture perception}, volume={68}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2016.11.009}, journal={FOOD HYDROCOLLOIDS}, author={Foegeding, E. Allen and Stieger, Markus and Velde, Fred}, year={2017}, month={Jul}, pages={31–42} }
 @article{plundrich_bansode_foegeding_williams_lila_2017, title={Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro}, volume={8}, ISSN={["2042-650X"]}, DOI={10.1039/c7fo00249a}, number={4}, journal={FOOD & FUNCTION}, author={Plundrich, Nathalie J. and Bansode, Rishipal R. and Foegeding, E. Allen and Williams, Leonard L. and Lila, Mary Ann}, year={2017}, month={Apr}, pages={1611–1621} }
 @article{foegeding_plundrich_schneider_campbell_lila_2017, title={Protein-polyphenol particles for delivering structural and health functionality}, volume={72}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2017.05.024}, journal={FOOD HYDROCOLLOIDS}, author={Foegeding, E. Allen and Plundrich, Nathalie and Schneider, Margaret and Campbell, Caroline and Lila, Mary Ann}, year={2017}, month={Nov}, pages={163–173} }
 @article{wagoner_foegeding_2017, title={Whey protein-pectin soluble complexes for beverage applications}, volume={63}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2016.08.027}, journal={FOOD HYDROCOLLOIDS}, author={Wagoner, Ty B. and Foegeding, E. Allen}, year={2017}, month={Feb}, pages={130–138} }
 @article{campbell_daubert_drake_foegeding_2016, title={An ISO-Protein Model Food System for Evaluating Food Texture Effects}, volume={47}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12182}, number={5}, journal={JOURNAL OF TEXTURE STUDIES}, author={Campbell, Caroline L. and Daubert, Christopher R. and Drake, Maryanne and Foegeding, E. Allen}, year={2016}, month={Oct}, pages={377–391} }
 @article{wagoner_luck_foegeding_2016, title={Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13237}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Wagoner, Ty B. and Luck, Paige J. and Foegeding, E. Allen}, year={2016}, month={Mar}, pages={S736–S744} }
 @article{campbell_foegeding_harris_2016, title={Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety}, volume={19}, ISSN={["1557-7600"]}, DOI={10.1089/jmf.2015.0044}, number={3}, journal={JOURNAL OF MEDICINAL FOOD}, author={Campbell, Caroline L. and Foegeding, E. Allen and Harris, G. Keith}, year={2016}, month={Mar}, pages={219–227} }
 @article{wilson_luck_woods_foegeding_morgenstern_2016, title={Comparison of jaw tracking by single video camera with 3D electromagnetic system}, volume={190}, ISSN={["1873-5770"]}, DOI={10.1016/j.jfoodeng.2016.06.008}, journal={JOURNAL OF FOOD ENGINEERING}, author={Wilson, Arran and Luck, Paige and Woods, Carmel and Foegeding, E. Allen and Morgenstern, Marco}, year={2016}, month={Dec}, pages={22–33} }
 @article{wagoner_vardhanabhuti_foegeding_2016, title={Designing Whey Protein-Polysaccharide Particles for Colloidal Stability}, volume={7}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-041715-033315}, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7}, author={Wagoner, Ty and Vardhanabhuti, Bongkosh and Foegeding, E. Allen}, year={2016}, pages={93–116} }
 @article{smith_foegeding_drake_2016, title={Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13248}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Smith, T. J. and Foegeding, E. A. and Drake, M. A.}, year={2016}, month={Apr}, pages={C849–C857} }
 @article{schneider_esposito_lila_foegeding_2016, title={Formation of whey protein–polyphenol meso-structures as a natural means of creating functional particles}, volume={7}, ISSN={2042-6496 2042-650X}, url={http://dx.doi.org/10.1039/C5FO01499A}, DOI={10.1039/c5fo01499a}, abstractNote={Whey proteins provide structure and nutritional properties in food, while berry juices are thought to have biological activity that can impart anti-inflammatory health effects.}, number={3}, journal={Food & Function}, publisher={Royal Society of Chemistry (RSC)}, author={Schneider, Margaret and Esposito, Debora and Lila, Mary Ann and Foegeding, E. Allen}, year={2016}, pages={1306–1318} }
 @article{luck_varum_foegeding_2015, title={Charge related astringency of chitosans}, volume={48}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2015.02.024}, journal={FOOD HYDROCOLLOIDS}, author={Luck, Paige and Varum, Kjell M. and Foegeding, E. Allen}, year={2015}, month={Jun}, pages={174–178} }
 @article{uram-tuculescu_cooper_foegeding_vinyard_de kok_essick_2015, title={Electromyographic Evaluation of Masticatory Muscles in Dentate Patients Versus Conventional and Implant-Supported Fixed and Removable Denture Wearers- A Preliminary Report Comparing Model Foods}, volume={28}, ISSN={["1942-4426"]}, DOI={10.11607/ijp.3931}, number={1}, journal={INTERNATIONAL JOURNAL OF PROSTHODONTICS}, author={Uram-Tuculescu, Sorin and Cooper, Lyndon F. and Foegeding, E. Allen and Vinyard, Christopher J. and De Kok, Ingeborg J. and Essick, Gregory}, year={2015}, pages={79–92} }
 @article{foegeding_2015, title={Food Protein Functionality-A New Model}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13116}, number={12}, journal={JOURNAL OF FOOD SCIENCE}, author={Foegeding, E. Allen}, year={2015}, month={Dec}, pages={C2670–C2677} }
 @article{ryan_foegeding_2015, title={Formation of soluble whey protein aggregates and their stability in beverages}, volume={43}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2014.05.025}, journal={FOOD HYDROCOLLOIDS}, author={Ryan, Kelsey N. and Foegeding, E. Allen}, year={2015}, month={Jan}, pages={265–274} }
 @article{barden_osborne_mcmahon_foegeding_2015, title={Investigating the filled gel model in Cheddar cheese through use of Sephadex beads}, volume={98}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-8597}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Barden, L. M. and Osborne, J. A. and McMahon, D. J. and Foegeding, E. A.}, year={2015}, month={Mar}, pages={1502–1516} }
 @article{plundrich_white_dean_davis_foegeding_lila_2015, title={Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion}, volume={6}, ISSN={["2042-650X"]}, DOI={10.1039/c5fo00162e}, number={7}, journal={FOOD & FUNCTION}, author={Plundrich, Nathalie J. and White, Brittany L. and Dean, Lisa L. and Davis, Jack P. and Foegeding, E. Allen and Lila, Mary Ann}, year={2015}, pages={2145–2154} }
 @article{qiu_smith_foegeding_drake_2015, title={The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate}, volume={98}, DOI={10.3168/jds.2014-9174}, number={9}, journal={Journal of Dairy Science}, author={Qiu, Y. and Smith, T. J. and Foegeding, E. A. and Drake, M. A.}, year={2015}, pages={5862–5873} }
 @article{foegeding_vinyard_essick_guest_campbell_2015, title={Transforming Structural Breakdown into Sensory Perception of Texture}, volume={46}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12105}, number={3}, journal={JOURNAL OF TEXTURE STUDIES}, author={Foegeding, E. Allen and Vinyard, Christopher J. and Essick, Gregory and Guest, Steve and Campbell, Caroline}, year={2015}, month={Jun}, pages={152–170} }
 @article{wagoner_ward_foegeding_2015, title={Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages}, volume={63}, ISSN={["1520-5118"]}, DOI={10.1021/acs.jafc.5b00633}, number={17}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Wagoner, Ty B. and Ward, Loren and Foegeding, E. Allen}, year={2015}, month={May}, pages={4335–4344} }
 @misc{mil_foegeding_windhab_perrot_linden_2014, title={A complex system approach to address world challenges in food and agriculture}, volume={40}, ISSN={["1879-3053"]}, DOI={10.1016/j.tifs.2014.07.005}, number={1}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, author={Mil, H. G. J. and Foegeding, E. A. and Windhab, E. J. and Perrot, N. and Linden, E.}, year={2014}, month={Nov}, pages={20–32} }
 @article{koc_cakir_vinyard_essick_daubert_drake_osborne_foegeding_2014, title={ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS}, volume={45}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12051}, number={1}, journal={JOURNAL OF TEXTURE STUDIES}, author={Koc, H. and Cakir, E. and Vinyard, C. J. and Essick, G. and Daubert, C. R. and Drake, M. A. and Osborne, J. and Foegeding, E. A.}, year={2014}, month={Feb}, pages={47–61} }
 @article{kehoe_foegeding_2014, title={The characteristics of heat-induced aggregates formed by mixtures of beta-lactoglobulin and beta-casein}, volume={39}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2014.01.019}, journal={FOOD HYDROCOLLOIDS}, author={Kehoe, J. J. and Foegeding, E. A.}, year={2014}, month={Aug}, pages={264–271} }
 @article{kroger_foegeding_reynolds_2013, title={75 Years of IFT: Journal reviews and hypotheses}, volume={78}, number={11}, journal={Journal of Food Science}, author={Kroger, M. and Foegeding, E. A. and Reynolds, W. N.}, year={2013}, pages={III-} }
 @article{luck_vardhanabhuti_yong_laundon_barbano_foegeding_2013, title={Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates}, volume={96}, ISSN={["0022-0302"]}, DOI={10.3168/jds.2013-6617}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Luck, P. J. and Vardhanabhuti, B. and Yong, Y. H. and Laundon, T. and Barbano, D. M. and Foegeding, E. A.}, year={2013}, month={Sep}, pages={5522–5531} }
 @article{koc_vinyard_essick_foegeding_2013, title={Food Oral Processing: Conversion of Food Structure to Textural Perception}, volume={4}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-030212-182637}, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4}, author={Koc, H. and Vinyard, C. J. and Essick, G. K. and Foegeding, E. A.}, year={2013}, pages={237–266} }
 @misc{pascua_koc_foegeding_2013, title={Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials}, volume={18}, ISSN={["1879-0399"]}, DOI={10.1016/j.cocis.2013.03.009}, number={4}, journal={CURRENT OPINION IN COLLOID & INTERFACE SCIENCE}, author={Pascua, Yvette and Koc, Hicran and Foegeding, E. Allen}, year={2013}, month={Aug}, pages={324–333} }
 @article{foegeding_2013, title={New direction for the journal of food science: Same goals, higher standards}, volume={78}, DOI={10.1111/j.1750-3841.12080}, number={2}, journal={Journal of Food Science}, author={Foegeding, E. A.}, year={2013}, pages={VI-} }
 @article{melito_daubert_foegeding_2013, title={Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/-Carrageenan Gels}, volume={36}, ISSN={["1745-4530"]}, DOI={10.1111/jfpe.12015}, number={4}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, month={Aug}, pages={521–534} }
 @article{melito_daubert_foegeding_2013, title={Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese}, volume={44}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12021}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2013}, month={Aug}, pages={253–288} }
 @misc{ryan_zhong_foegeding_2013, title={Use of Whey Protein Soluble Aggregates for Thermal StabilityA Hypothesis Paper}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12207}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Ryan, Kelsey N. and Zhong, Qixin and Foegeding, Edward A.}, year={2013}, month={Aug}, pages={R1105–R1115} }
 @article{melito_daubert_foegeding_2012, title={Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels}, volume={22}, number={6}, journal={Applied Rheology}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2012}, pages={296–309} }
 @article{cakir_koc_vinyard_essick_daubert_drake_foegeding_2012, title={EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING}, volume={43}, ISSN={["0022-4901"]}, DOI={10.1111/j.1745-4603.2011.00335.x}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Cakir, Esra and Koc, Hicran and Vinyard, Christopher J. and Essick, Gregory and Daubert, Christopher R. and Drake, Maryanne and Foegeding, E. Allen}, year={2012}, month={Aug}, pages={257–267} }
 @article{jervis_campbell_wojciechowski_foegeding_drake_barbano_2012, title={Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate}, volume={95}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2011-4967}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jervis, S. and Campbell, R. and Wojciechowski, K. L. and Foegeding, E. A. and Drake, M. A. and Barbano, D. M.}, year={2012}, month={Jun}, pages={2848–2862} }
 @article{leksrisompong_lanier_foegeding_2012, title={Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02550.x}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, Phanin N. and Lanier, Tyre C. and Foegeding, E. Allen}, year={2012}, month={Feb}, pages={E60–E67} }
 @article{barden_drake_foegeding_2012, title={IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2012.00392.x}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Barden, L. M. and Drake, M. A. and Foegeding, E. A.}, year={2012}, month={Aug}, pages={286–293} }
 @article{cakir_vinyard_essick_daubert_drake_foegeding_2012, title={Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures}, volume={29}, ISSN={["0268-005X"]}, DOI={10.1016/j.foodhyd.2012.02.006}, number={1}, journal={FOOD HYDROCOLLOIDS}, author={Cakir, Esra and Vinyard, Christopher J. and Essick, Gregory and Daubert, Christopher R. and Drake, MaryAnne and Foegeding, E. Allen}, year={2012}, month={Oct}, pages={234–245} }
 @article{ryan_vardhanabhuti_jaramillo_zanten_coupland_foegeding_2012, title={Stability and mechanism of whey protein soluble aggregates thermally treated with salts}, volume={27}, DOI={10.1016/j.foodhyd.2011.11.006}, number={2}, journal={Food Hydrocolloids}, author={Ryan, K. N. and Vardhanabhuti, B. and Jaramillo, D. P. and Zanten, J. H. and Coupland, J. N. and Foegeding, E. A.}, year={2012}, pages={411–420} }
 @article{cakir_daubert_drake_vinyard_essick_foegeding_2012, title={The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels}, volume={26}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2011.04.011}, number={1}, journal={FOOD HYDROCOLLOIDS}, author={Cakir, Esra and Daubert, Christopher R. and Drake, Mary Anne and Vinyard, Christopher J. and Essick, Gregory and Foegeding, E. Allen}, year={2012}, month={Jan}, pages={33–43} }
 @article{cakir_khan_foegeding_2012, title={The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion}, volume={27}, ISSN={["0958-6946"]}, DOI={10.1016/j.idairyj.2012.03.013}, number={1-2}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Cakir, Esra and Khan, Saad A. and Foegeding, E. Allen}, year={2012}, month={Dec}, pages={99–102} }
 @article{melito_daubert_foegeding_2012, title={Validation of a large amplitude oscillatory shear protocol}, volume={113}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2012.05.008}, number={1}, journal={JOURNAL OF FOOD ENGINEERING}, author={Melito, H. S. and Daubert, C. R. and Foegeding, E. A.}, year={2012}, month={Nov}, pages={124–135} }
 @misc{foegeding_daubert_drake_essick_trulsson_vinyard_velde_2011, title={A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS}, volume={42}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2011.00286.x}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Foegeding, E. A. and Daubert, C. R. and Drake, M. A. and Essick, G. and Trulsson, M. and Vinyard, C. J. and Velde, F.}, year={2011}, month={Apr}, pages={103–129} }
 @article{cakir_foegeding_2011, title={Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures}, volume={25}, ISSN={["0268-005X"]}, DOI={10.1016/j.foodhyd.2011.02.002}, number={6}, journal={FOOD HYDROCOLLOIDS}, author={Cakir, Esra and Foegeding, E. Allen}, year={2011}, month={Aug}, pages={1538–1546} }
 @article{andrewes_kelly_vardhanabhuti_foegeding_2011, title={Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages}, volume={21}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2011.02.011}, number={8}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Andrewes, P. and Kelly, M. and Vardhanabhuti, B. and Foegeding, E. A.}, year={2011}, month={Aug}, pages={523–530} }
 @article{mudgal_daubert_clare_foegeding_2011, title={Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin}, volume={59}, ISSN={["1520-5118"]}, DOI={10.1021/jf101893v}, number={5}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Mudgal, Prashant and Daubert, Christopher R. and Clare, Debra A. and Foegeding, E. Allen}, year={2011}, month={Mar}, pages={1491–1497} }
 @article{mudgal_daubert_foegeding_2011, title={Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH}, volume={21}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2010.11.014}, number={5}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Mudgal, P. and Daubert, C. R. and Foegeding, E. A.}, year={2011}, month={May}, pages={319–326} }
 @article{foegeding_davis_2011, title={Food protein functionality: A comprehensive approach}, volume={25}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2011.05.008}, number={8}, journal={FOOD HYDROCOLLOIDS}, author={Foegeding, E. Allen and Davis, Jack P.}, year={2011}, month={Dec}, pages={1853–1864} }
 @article{leksrisompong_foegeding_2011, title={How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02092.x}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, Phanin N. and Foegeding, Edward Allen}, year={2011}, month={Apr}, pages={E318–E327} }
 @article{kehoe_foegeding_2011, title={Inverse model construction for control implementation of macro fiber composite actuators operating in hysteretic regimes}, volume={59}, number={1}, journal={Journal of Agricultural and Food Chemistry}, author={Kehoe, J. J. and Foegeding, E. A.}, year={2011}, pages={349–355} }
 @article{mudgal_daubert_foegeding_2011, title={Kinetic study of beta-lactoglobulin thermal aggregation at low pH}, volume={106}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2011.04.025}, number={2}, journal={JOURNAL OF FOOD ENGINEERING}, author={Mudgal, P. and Daubert, C. R. and Foegeding, E. A.}, year={2011}, month={Sep}, pages={159–165} }
 @article{vardhanabhuti_cox_norton_foegeding_2011, title={Lubricating properties of human whole saliva as affected by beta-lactoglobulin}, volume={25}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2011.02.021}, number={6}, journal={FOOD HYDROCOLLOIDS}, author={Vardhanabhuti, B. and Cox, P. W. and Norton, I. T. and Foegeding, E. A.}, year={2011}, month={Aug}, pages={1499–1506} }
 @article{yang_rogers_berry_foegeding_2011, title={MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES}, volume={42}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2011.00283.x}, number={5}, journal={JOURNAL OF TEXTURE STUDIES}, author={Yang, Xin and Rogers, Neal Robert and Berry, Tristan Kendricks and Foegeding, Edward Allen}, year={2011}, month={Oct}, pages={331–348} }
 @article{tang_chen_foegeding_2011, title={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}, volume={59}, ISSN={["1520-5118"]}, DOI={10.1021/jf104834m}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Tang, Chuan-He and Chen, Ling and Foegeding, Edward Allen}, year={2011}, month={Apr}, pages={4071–4077} }
 @article{tang_sun_foegeding_2011, title={Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure-Function Relationships of Legume Vicilins}, volume={59}, ISSN={["1520-5118"]}, DOI={10.1021/jf202517f}, number={18}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Tang, Chuan-He and Sun, Xin and Foegeding, Edward Allen}, year={2011}, month={Sep}, pages={10114–10123} }
 @article{yang_foegeding_2011, title={The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties}, volume={25}, ISSN={["0268-005X"]}, DOI={10.1016/j.foodhyd.2011.03.008}, number={7}, journal={FOOD HYDROCOLLOIDS}, author={Yang, Xin and Foegeding, E. Allen}, year={2011}, month={Oct}, pages={1687–1701} }
 @article{barden_cakir_leksrisompong_ryan_foegeding_drake_2010, title={EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00274.x}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Barden, L. M. and Cakir, E. and Leksrisompong, P. N. and Ryan, K. N. and Foegeding, E. A. and Drake, M. A.}, year={2010}, month={Jun}, pages={447–462} }
 @article{yang_foegeding_2010, title={Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)}, volume={24}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2009.09.011}, number={2-3}, journal={FOOD HYDROCOLLOIDS}, author={Yang, Xin and Foegeding, E. Allen}, year={2010}, pages={227–238} }
 @inproceedings{vardhanabhuti_foegeding_2010, title={Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH}, booktitle={Gums and Stabilisers for the Food Industry 15}, author={Vardhanabhuti, B. and Foegeding, E. A.}, year={2010}, pages={137–146} }
 @article{vardhanabhuti_khayankan_foegeding_2010, title={Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration}, volume={75}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01647.x}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Vardhanabhuti, Bongkosh and Khayankan, Worarat and Foegeding, E. Allen}, year={2010}, pages={E305–E313} }
 @article{rogers_mcmahon_daubert_berry_foegeding_2010, title={Rheological properties and microstructure of Cheddar cheese made with different fat contents}, volume={93}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-3494}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rogers, N. R. and McMahon, D. J. and Daubert, C. R. and Berry, T. K. and Foegeding, E. A.}, year={2010}, month={Oct}, pages={4565–4576} }
 @article{kelly_vardhanabhuti_luck_drake_osborne_foegeding_2010, title={Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH}, volume={93}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2853}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Kelly, M. and Vardhanabhuti, B. and Luck, P. and Drake, M. A. and Osborne, J. and Foegeding, E. A.}, year={2010}, month={May}, pages={1900–1909} }
 @article{vardhanabhuti_kelly_luck_drake_foegeding_2010, title={Roles of charge interactions on astringency of whey proteins at low pH}, volume={93}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2780}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Vardhanabhuti, B. and Kelly, M. A. and Luck, P. J. and Drake, M. A. and Foegeding, E. A.}, year={2010}, month={May}, pages={1890–1899} }
 @article{leksrisompong_barbano_foegeding_gerard_drake_2010, title={THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2009.00264.x}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, Pattarin and Barbano, David M. and Foegeding, Allen E. and Gerard, Patrick and Drake, Maryanne}, year={2010}, month={Jun}, pages={347–370} }
 @article{foegeding_cakir_koc_2010, title={Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations}, volume={20}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2009.12.013}, number={9}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Foegeding, E. Allen and Cakir, Esra and Koc, Hicran}, year={2010}, month={Sep}, pages={562–570} }
 @article{mudgal_daubert_foegeding_2009, title={Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects}, volume={23}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2009.03.009}, number={7}, journal={FOOD HYDROCOLLOIDS}, author={Mudgal, P. and Daubert, C. R. and Foegeding, E. A.}, year={2009}, month={Oct}, pages={1762–1770} }
 @article{yang_berry_foegeding_2009, title={Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01179.x}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Yang, Xin and Berry, Tristan K. and Foegeding, E. Allen}, year={2009}, pages={E259–E268} }
 @article{berry_yang_foegeding_2009, title={Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01178.x}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Berry, Tristan K. and Yang, Xin and Foegeding, E. Allen}, year={2009}, pages={E269–E277} }
 @article{vardhanabhuti_yucel_coupland_foegeding_2009, title={Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability}, volume={23}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2008.09.006}, number={6}, journal={FOOD HYDROCOLLOIDS}, author={Vardhanabhuti, Bongkosh and Yucel, Umut and Coupland, John N. and Foegeding, E. Allen}, year={2009}, month={Aug}, pages={1511–1520} }
 @misc{harrington_foegeding_mulvihill_morris_2009, title={Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ kappa-carrageenan}, volume={23}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2008.03.007}, number={2}, journal={FOOD HYDROCOLLOIDS}, author={Harrington, J. C. and Foegeding, E. A. and Mulvihill, D. M. and Morris, E. R.}, year={2009}, month={Mar}, pages={468–489} }
 @article{rogers_drake_daubert_mcmahon_bletsch_foegeding_2009, title={The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2156}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rogers, N. R. and Drake, M. A. and Daubert, C. R. and McMahon, D. J. and Bletsch, T. K. and Foegeding, E. A.}, year={2009}, month={Oct}, pages={4756–4772} }
 @article{zhang_daubert_mulligan_foegeding_2008, title={Additive effects on the rheological behavior of alginate gels}, volume={39}, DOI={10.1111/j.1745-4603.2008.00159.x}, number={5}, journal={Journal of Texture Studies}, author={Zhang, J. and Daubert, C. R. and Mulligan, J. H. and Foegeding, E. A.}, year={2008}, pages={582–603} }
 @article{yong_foegeding_2008, title={Effects of Caseins on Thermal Stability of Bovine beta-Lactoglobulin}, volume={56}, ISSN={["1520-5118"]}, DOI={10.1021/jf801658u}, number={21}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Yong, Yie Hui and Foegeding, E. Allen}, year={2008}, month={Nov}, pages={10352–10358} }
 @article{vardhanabhuti_foegeding_2008, title={Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of beta-lactoglobulin and alpha-lactalbumin at neutral pH}, volume={22}, DOI={10.1016/j.foodhvd.2007.03.003}, number={5}, journal={Food Hydrocolloids}, author={Vardhanabhuti, B. and Foegeding, E. A.}, year={2008}, pages={752–762} }
 @article{beecher_drake_luck_foegeding_2008, title={Factors regulating astringency of whey protein beverages}, volume={91}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2008-1083}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Beecher, J. W. and Drake, M. A. and Luck, P. J. and Foegeding, E. A.}, year={2008}, month={Jul}, pages={2553–2560} }
 @article{luck_foegeding_2008, title={The role of copper in protein foams}, volume={3}, ISSN={["1557-1858"]}, DOI={10.1007/s11483-008-9060-0}, number={2}, journal={FOOD BIOPHYSICS}, author={Luck, Paige J. and Foegeding, Edward A.}, year={2008}, month={Jun}, pages={255–260} }
 @article{zhang_daubert_foegeding_2007, title={A proposed strain-hardening mechanism for alginate gels}, volume={80}, ISSN={["0260-8774"]}, DOI={10.1016/j.jfoodeng.2006.04.057}, number={1}, journal={JOURNAL OF FOOD ENGINEERING}, author={Zhang, Junhua and Daubert, Christopher R. and Foegeding, E. Allen}, year={2007}, month={May}, pages={157–165} }
 @article{whetstine_luck_drake_foegeding_gerard_barbano_2007, title={Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2006-755}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whetstine, M. E. Carunchia and Luck, P. J. and Drake, M. A. and Foegeding, E. A. and Gerard, P. D. and Barbano, D. M.}, year={2007}, month={Jul}, pages={3091–3109} }
 @article{davis_foegeding_2007, title={Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins}, volume={54}, ISSN={["1873-4367"]}, DOI={10.1016/j.colsurfb.2006.10.017}, number={2}, journal={COLLOIDS AND SURFACES B-BIOINTERFACES}, author={Davis, J. P. and Foegeding, E. A.}, year={2007}, month={Feb}, pages={200–210} }
 @article{childs_daubert_stefanski_foegeding_2007, title={Factors regulating cheese shreddability}, volume={90}, ISSN={["0022-0302"]}, DOI={10.3168/jds.2006-618}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Childs, J. L. and Daubert, C. R. and Stefanski, L. and Foegeding, E. A.}, year={2007}, month={May}, pages={2163–2174} }
 @article{rosell_foegeding_2007, title={Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment}, volume={21}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2006.08.003}, number={7}, journal={FOOD HYDROCOLLOIDS}, author={Rosell, Cristina M. and Foegeding, Allen}, year={2007}, month={Oct}, pages={1092–1100} }
 @misc{foegeding_drake_2007, title={Invited review: Sensory and mechanical properties of cheese texture}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2006-703}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Foegeding, E. A. and Drake, M. A.}, year={2007}, month={Apr}, pages={1611–1624} }
 @misc{foegeding_2007, title={Rheology and sensory texture of biopolymer gels}, volume={12}, ISSN={["1359-0294"]}, DOI={10.1016/j.cocis.2007.07.001}, number={4-5}, journal={CURRENT OPINION IN COLLOID & INTERFACE SCIENCE}, author={Foegeding, E. Allen}, year={2007}, month={Oct}, pages={242–250} }
 @article{mcguffey_otter_zanten_foegeding_2007, title={Solubility and aggregation of commercial alpha-lactalbumin at neutral pH}, volume={17}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2007.04.003}, number={10}, journal={INTERNATIONAL DAIRY JOURNAL}, author={McGuffey, Matthew K. and Otter, Donald E. and Zanten, John H. and Foegeding, E. Allen}, year={2007}, month={Oct}, pages={1168–1178} }
 @article{hamann_zhang_daubert_foegeding_diehl_2006, title={Analysis of compression, tension and torsion for testing food gel fracture properties}, volume={37}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2006.00074.x}, number={6}, journal={JOURNAL OF TEXTURE STUDIES}, author={Hamann, Donald D. and Zhang, Junhua and Daubert, Christopher R. and Foegeding, E. Allen and Diehl, Kenneth C., Jr.}, year={2006}, month={Dec}, pages={620–639} }
 @article{foegeding_luck_davis_2006, title={Factors determining the physical properties of protein foams}, volume={20}, ISSN={["0268-005X"]}, DOI={10.1016/j.foodhyd.2005.03.014}, number={2-3}, journal={FOOD HYDROCOLLOIDS}, author={Foegeding, EA and Luck, PJ and Davis, JP}, year={2006}, pages={284–292} }
 @misc{foegeding_2006, title={Food biophysics of protein gels: A challenge of nano and macroscopic proportions}, volume={1}, ISSN={["1557-1866"]}, DOI={10.1007/s11483-005-9003-y}, number={1}, journal={FOOD BIOPHYSICS}, author={Foegeding, E. Allen}, year={2006}, month={Mar}, pages={41–50} }
 @article{zhang_daubert_foegeding_2006, title={Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol}, volume={37}, DOI={10.1111/j.1745-4603.2006.00046.x}, number={2}, journal={Journal of Texture Studies}, author={Zhang, J. H. and Daubert, C. R. and Foegeding, E. A.}, year={2006}, pages={200–220} }
 @article{daubert_hudson_foegeding_prabhasankar_2006, title={Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes}, volume={39}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2004.12.013}, number={3}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Daubert, CR and Hudson, HM and Foegeding, EA and Prabhasankar, P}, year={2006}, pages={206–215} }
 @article{barrangou_drake_daubert_foegeding_2006, title={Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food}, volume={37}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2006.00050.x}, number={3}, journal={JOURNAL OF TEXTURE STUDIES}, author={Barrangou, Lisa M. and Drake, Mary Anne and Daubert, Christopher R. and Foegeding, E. Allen}, year={2006}, month={Jun}, pages={241–262} }
 @article{barrangou_daubert_foegeding_2006, title={Textural properties of agarose gels. I. Rheological and fracture properties}, volume={20}, ISSN={["0268-005X"]}, DOI={10.1016/j.foodhyd.2005.02.019}, number={2-3}, journal={FOOD HYDROCOLLOIDS}, author={Barrangou, LM and Daubert, CR and Foegeding, EA}, year={2006}, pages={184–195} }
 @article{barrangou_drake_daubert_foegeding_2006, title={Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture}, volume={20}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2005.03.013}, number={2-3}, journal={FOOD HYDROCOLLOIDS}, author={Barrangou, LM and Drake, M and Daubert, CR and Foegeding, EA}, year={2006}, pages={196–203} }
 @article{zhang_daubert_foegeding_2005, title={Characterization of polyacrylamide gels as an elastic model for food gels}, volume={44}, ISSN={["1435-1528"]}, DOI={10.1007/s00397-005-0444-5}, number={6}, journal={RHEOLOGICA ACTA}, author={Zhang, JH and Daubert, CR and Foegeding, EA}, year={2005}, month={Jul}, pages={622–630} }
 @article{mcguffey_epting_kelly_foegeding_2005, title={Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH}, volume={53}, ISSN={["1520-5118"]}, DOI={10.1021/jf048863p}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={McGuffey, MK and Epting, KL and Kelly, RM and Foegeding, EA}, year={2005}, month={Apr}, pages={3182–3190} }
 @article{beucler_drake_foegeding_2005, title={Design of a beverage from whey permeate}, volume={70}, DOI={10.1111/j.1365-2621.2005.tb07203.x}, number={4}, journal={Journal of Food Science}, author={Beucler, J. and Drake, M. and Foegeding, E. A.}, year={2005}, pages={S277–285} }
 @article{davis_doucet_foegeding_2005, title={Foaming and interfacial properties of hydrolyzed beta-lactoglobulin}, volume={288}, ISSN={["1095-7103"]}, DOI={10.1016/j.jcis.2005.03.002}, number={2}, journal={JOURNAL OF COLLOID AND INTERFACE SCIENCE}, author={Davis, JP and Doucet, D and Foegeding, EA}, year={2005}, month={Aug}, pages={412–422} }
 @article{zhang_daubert_foegeding_2005, title={Fracture analysis of alginate gels}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb11471.x}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Zhang, JH and Daubert, CR and Foegeding, EA}, year={2005}, month={Sep}, pages={E425–E431} }
 @article{doucet_foegeding_2005, title={Gel formation of peptides produced by extensive enzymatic hydrolysis of beta-lactoglobulin}, volume={6}, ISSN={["1526-4602"]}, DOI={10.1021/bm0492273}, number={2}, journal={BIOMACROMOLECULES}, author={Doucet, D and Foegeding, EA}, year={2005}, pages={1140–1148} }
 @article{resch_daubert_foegeding_2005, title={The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels}, volume={19}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2004.10.034}, number={5}, journal={FOOD HYDROCOLLOIDS}, author={Resch, JJ and Daubert, CR and Foegeding, EA}, year={2005}, month={Sep}, pages={851–860} }
 @article{resch_daubert_foegeding_2005, title={beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb09025.x}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Resch, JJ and Daubert, CR and Foegeding, EA}, year={2005}, pages={C79–C86} }
 @article{resch_daubert_allen foegeding_2004, title={A comparison of drying operations on the rheological properties of whey protein thickening ingredients}, volume={39}, ISSN={["1365-2621"]}, DOI={10.1111/j.1365-2621.2004.00882.x}, number={10}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Resch, JJ and Daubert, CR and Allen Foegeding, E}, year={2004}, month={Dec}, pages={1023–1031} }
 @article{zhang_foegeding_hardin_2004, title={Effect of sulfated polysaccharides on heat-induced structural changes in beta-lactoglobulin}, volume={52}, ISSN={["1520-5118"]}, DOI={10.1021/jf035037s}, number={12}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Zhang, GY and Foegeding, EA and Hardin, CC}, year={2004}, month={Jun}, pages={3975–3981} }
 @article{davis_foegeding_hansen_2004, title={Electrostatic effects on the yield stress of whey protein isolate foams}, volume={34}, ISSN={["0927-7765"]}, DOI={10.1016/j.colsurfb.2003.10.014}, number={1}, journal={COLLOIDS AND SURFACES B-BIOINTERFACES}, author={Davis, JP and Foegeding, EA and Hansen, FK}, year={2004}, month={Mar}, pages={13–23} }
 @article{davis_foegeding_2004, title={Foaming and interfacial properties of polymerized whey protein isolate}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb10706.x}, number={5}, journal={Journal of Food Science}, author={Davis, J. P. and Foegeding, E. A.}, year={2004}, pages={C404–410} }
 @article{pernell_foegeding_luck_davis_2004, title={Properties of whey and egg white protein foams (vol 204, pg 9, 2002)}, volume={238}, ISSN={["1873-4359"]}, DOI={10.1016/j.colsurfa.2004.03.003}, number={1-3}, journal={COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS}, author={Pernell, CW and Foegeding, EA and Luck, PJ and Davis, JP}, year={2004}, month={May}, pages={161–161} }
 @article{ravindra_genovese_foegeding_rao_2004, title={Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions}, volume={18}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2003.12.004}, number={5}, journal={FOOD HYDROCOLLOIDS}, author={Ravindra, P and Genovese, DB and Foegeding, EA and Rao, MA}, year={2004}, month={Sep}, pages={775–781} }
 @article{gwartney_larick_foegeding_2004, title={Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb09945.x}, number={9}, journal={Journal of Food Science}, author={Gwartney, E. A. and Larick, D. K. and Foegeding, E. A.}, year={2004}, pages={S333–339} }
 @article{lee_buwalda_euston_foegeding_mckenna_2003, title={Changes in the rheology and microstructure of processed cheese during cooking}, volume={36}, ISSN={["0023-6438"]}, DOI={10.1016/s0023-6438(03)00012-4}, number={3}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Lee, SK and Buwalda, RJ and Euston, SR and Foegeding, EA and McKenna, AB}, year={2003}, pages={339–345} }
 @article{steiner_foegeding_drake_2003, title={Descriptive analysis of caramel texture}, volume={18}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2003.tb00390.x}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Steiner, AE and Foegeding, EA and Drake, M}, year={2003}, month={Aug}, pages={277–289} }
 @article{doucet_gauthier_otter_foegeding_2003, title={Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Comparison with the plastein reaction and characterization of interactions}, volume={51}, ISSN={["1520-5118"]}, DOI={10.1021/jf026041r}, number={20}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Doucet, D and Gauthier, SF and Otter, DE and Foegeding, EA}, year={2003}, month={Sep}, pages={6036–6042} }
 @article{doucet_otter_gauthier_foegeding_2003, title={Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: Peptide identification and determination of enzyme specificity}, volume={51}, ISSN={["1520-5118"]}, DOI={10.1021/jf026242v}, number={21}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Doucet, D and Otter, DE and Gauthier, SF and Foegeding, EA}, year={2003}, month={Oct}, pages={6300–6308} }
 @article{zhang_foegeding_2003, title={Heat-induced phase behavior of beta-lactoglobulin/polysaccharide mixtures}, volume={17}, ISSN={["0268-005X"]}, DOI={10.1016/S0268-005X(03)00099-7}, number={6}, journal={FOOD HYDROCOLLOIDS}, author={Zhang, GY and Foegeding, EA}, year={2003}, month={Nov}, pages={785–792} }
 @article{brown_foegeding_daubert_drake_gumpertz_2003, title={Relationships among rheological and sensorial properties of young cheeses}, volume={86}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(03)73905-8}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Brown, JA and Foegeding, EA and Daubert, CR and Drake, MA and Gumpertz, M}, year={2003}, month={Oct}, pages={3054–3067} }
 @article{lowe_foegeding_daubert_2003, title={Rheological properties of fine-stranded whey protein isolate gels}, volume={17}, ISSN={["0268-005X"]}, DOI={10.1016/S0268-005X(03)00014-6}, number={4}, journal={FOOD HYDROCOLLOIDS}, author={Lowe, LL and Foegeding, EA and Daubert, CR}, year={2003}, month={Jul}, pages={515–522} }
 @article{foegeding_brown_drake_daubert_2003, title={Sensory and mechanical aspects of cheese texture}, volume={13}, ISSN={["0958-6946"]}, DOI={10.1016/S0958-6946(03)00094-3}, number={8}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Foegeding, EA and Brown, J and Drake, M and Daubert, CR}, year={2003}, pages={585–591} }
 @article{foegeding_davis_doucet_mcguffey_2002, title={Advances in modifying and understanding whey protein functionality}, volume={13}, ISSN={["1879-3053"]}, DOI={10.1016/S0924-2244(02)00111-5}, number={5}, journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY}, author={Foegeding, EA and Davis, JP and Doucet, D and McGuffey, MK}, year={2002}, month={May}, pages={151–159} }
 @article{luck_bray_foegeding_2002, title={Factors determining yield stress and overrun of whey protein foams}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb08704.x}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Luck, PJ and Bray, N and Foegeding, EA}, year={2002}, pages={1677–1681} }
 @article{pernell_luck_foegeding_daubert_2002, title={Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb08843.x}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Pernell, CW and Luck, PJ and Foegeding, EA and Daubert, CR}, year={2002}, month={Oct}, pages={2945–2951} }
 @article{pernell_foegeding_luck_davis_2002, title={Properties of whey and egg white protein foams}, volume={204}, ISSN={["0927-7757"]}, DOI={10.1016/S0927-7757(01)01061-5}, number={1-3}, journal={COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS}, author={Pernell, CW and Foegeding, EA and Luck, PJ and Davis, JP}, year={2002}, month={May}, pages={9–21} }
 @article{gwartney_foegeding_larick_2002, title={The texture of commercial full-fat and reduced-fat cheese}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb10682.x}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Gwartney, E and Foegeding, EA and Larick, DK}, year={2002}, month={Mar}, pages={812–816} }
 @article{mcguffey_foegeding_2001, title={Electrostatic effects on physical properties of particulate whey protein isolate gels}, volume={32}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2001.tb01049.x}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={McGuffey, MK and Foegeding, EA}, year={2001}, month={Nov}, pages={285–305} }
 @article{vardhanabhuti_foegeding_mcguffey_daubert_swaisgood_2001, title={Gelation properties of dispersions containing polymerized and native whey protein isolate}, volume={15}, ISSN={["1873-7137"]}, DOI={10.1016/S0268-005X(00)00062-X}, number={2}, journal={FOOD HYDROCOLLOIDS}, author={Vardhanabhuti, B and Foegeding, EA and McGuffey, MK and Daubert, CR and Swaisgood, HE}, year={2001}, month={Mar}, pages={165–175} }
 @article{mleko_foegeding_2001, title={Incorporation of polymerized whey proteins into processed cheese analogs}, volume={56}, number={11}, journal={Milchwissenschaft [Milk Science International]}, author={Mleko, S. and Foegeding, E. A.}, year={2001}, pages={612–615} }
 @article{ikeda_nishinari_foegeding_2001, title={Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions}, volume={56}, ISSN={["0006-3525"]}, DOI={10.1002/1097-0282(2000)56:2<109::aid-bip1056>3.0.co;2-u}, number={2}, journal={BIOPOLYMERS}, author={Ikeda, S and Nishinari, K and Foegeding, EA}, year={2001}, pages={109–118} }
 @article{doucet_gauthier_foegeding_2001, title={Rheological characterization of a gel formed during extensive enzymatic hydrolysis}, volume={66}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2001.tb04626.x}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Doucet, D and Gauthier, SF and Foegeding, EA}, year={2001}, pages={711–715} }
 @article{bowland_foegeding_2001, title={Small strain oscillatory shear and microstructural analyses of a model processed cheese}, volume={84}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(01)74686-3}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Bowland, EL and Foegeding, EA}, year={2001}, month={Nov}, pages={2372–2380} }
 @misc{hudson_daubert_foegeding_2001, title={Thermal and PH stable protein thickening agent and method of making the same}, volume={6,261,624}, number={2001 July 17}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Hudson, H. M. and Daubert, C. R. and Foegeding, E. A.}, year={2001} }
 @article{rich_foegeding_2000, title={Effects of sugars on whey protein isolate gelation}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf000272l}, number={10}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Rich, LM and Foegeding, EA}, year={2000}, month={Oct}, pages={5046–5052} }
 @article{pernell_foegeding_daubert_2000, title={Measurement of the yield stress of protein foams by vane rheometry}, volume={65}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2000.tb15964.x}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Pernell, CW and Foegeding, EA and Daubert, CR}, year={2000}, pages={110–114} }
 @misc{foegeding_mleko_2000, title={Method of forming whey protein products}, volume={6,451,371}, number={2000 Sep 25}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Foegeding, E. A. and Mleko, S. W.}, year={2000} }
 @article{ikeda_foegeding_hardin_2000, title={Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf990434h}, number={3}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Ikeda, S and Foegeding, EA and Hardin, CC}, year={2000}, month={Mar}, pages={605–610} }
 @article{mleko_foegeding_2000, title={Physical properties of rennet casein gels and processed cheese analogs containing whey proteins}, volume={55}, number={9}, journal={Milchwissenschaft [Milk Science International]}, author={Mleko, S. and Foegeding, E. A.}, year={2000}, pages={513–516} }
 @article{hudson_daubert_foegeding_2000, title={Rheological and physical properties of derivitized whey protein isolate powders}, volume={48}, ISSN={["0021-8561"]}, DOI={10.1021/jf990906s}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Hudson, HM and Daubert, CR and Foegeding, EA}, year={2000}, month={Aug}, pages={3112–3119} }
 @misc{foegeding_mleko_2000, title={Whey protein products}, volume={6,383,551}, number={2000 Sep 25}, publisher={Washington, DC: U.S. Patent and Trademark Office}, author={Foegeding, E. A. and Mleko, S. W.}, year={2000} }
 @article{mleko_foegeding_2000, title={pH induced aggregation and weak gel formation of whey protein polymers}, volume={65}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2000.tb15969.x}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Mleko, S and Foegeding, EA}, year={2000}, pages={139–143} }
 @article{ikeda_foegeding_1999, title={Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin}, volume={13}, ISSN={["1873-7137"]}, DOI={10.1016/S0268-005X(99)00006-5}, number={3}, journal={FOOD HYDROCOLLOIDS}, author={Ikeda, S and Foegeding, EA}, year={1999}, month={May}, pages={245–254} }
 @article{foegeding_lowe_boland_hill_1999, title={Effect of genetic polymorphism on the gelation of beta-lactoglobulin}, volume={140}, ISSN={["1022-1360"]}, DOI={10.1002/masy.19991400115}, journal={MACROMOLECULAR SYMPOSIA}, author={Foegeding, EA and Lowe, R and Boland, MJ and Hill, JP}, year={1999}, month={May}, pages={137–143} }
 @article{ikeda_foegeding_1999, title={Effects of lecithin on thermally induced whey protein isolate gels}, volume={13}, ISSN={["1873-7137"]}, DOI={10.1016/S0268-005X(99)00005-3}, number={3}, journal={FOOD HYDROCOLLOIDS}, author={Ikeda, S and Foegeding, EA}, year={1999}, month={May}, pages={239–244} }
 @article{bowland_foegeding_1999, title={Factors determining large-strain (fracture) rheological properties of model processed cheese}, volume={82}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(99)75418-4}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Bowland, EL and Foegeding, EA}, year={1999}, month={Sep}, pages={1851–1859} }
 @article{mleko_foegeding_1999, title={Formation of whey protein polymers: Effects of a two-step heating process on rheological properties}, volume={30}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.1999.tb00207.x}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Mleko, S and Foegeding, EA}, year={1999}, month={Jul}, pages={137–149} }
 @article{li_errington_foegeding_1999, title={Isostrength comparison of large-strain (fracture) rheological properties of egg white and whey protein gels}, volume={64}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1999.tb15935.x}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, H and Errington, AD and Foegeding, EA}, year={1999}, pages={893–898} }
 @article{vardhanabhuti_foegeding_1999, title={Rheological properties and characterization of polymerized whey protein isolates}, volume={47}, ISSN={["0021-8561"]}, DOI={10.1021/jf981376n}, number={9}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Vardhanabhuti, B and Foegeding, EA}, year={1999}, month={Sep}, pages={3649–3655} }
 @article{ikeda_foegeding_hagiwara_1999, title={Rheological study on the fractal nature of the protein gel structure}, volume={15}, ISSN={["0743-7463"]}, DOI={10.1021/la9817415}, number={25}, journal={LANGMUIR}, author={Ikeda, S and Foegeding, EA and Hagiwara, T}, year={1999}, month={Dec}, pages={8584–8589} }
 @article{errington_foegeding_1998, title={Factors determining fracture stress and strain of fine-stranded whey protein gels}, volume={46}, ISSN={["1520-5118"]}, DOI={10.1021/jf980112y}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Errington, AD and Foegeding, EA}, year={1998}, month={Aug}, pages={2963–2967} }
 @inbook{foegeding_gwartney_errington_1998, title={Functional properties of whey proteins in forming networks}, DOI={10.1021/bk-1998-0708.ch009}, booktitle={Functional properties of proteins and lipids}, publisher={Washington, DC: American Chemical Society}, author={Foegeding, E. A. and Gwartney, E. A. and Errington, A. D.}, year={1998}, pages={145–157} }
 @misc{berry_foegeding_1997, title={Cold temperature adaptation and growth of microorganisms}, volume={60}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-60.12.1583}, number={12}, journal={JOURNAL OF FOOD PROTECTION}, author={Berry, ED and Foegeding, PM}, year={1997}, month={Dec}, pages={1583–1594} }
 @article{sherwin_foegeding_1997, title={The effects of CaCi2 on aggregation of whey proteins}, volume={52}, number={2}, journal={Milchwissenschaft [Milk Science International]}, author={Sherwin, C. P. and Foegeding, E. A.}, year={1997}, pages={93–96} }
 @inproceedings{foegeding_lowe_hill_1997, title={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}, number={1997}, booktitle={Milk protein polymorphism: Proceedings of the IDF seminar held in Palmerston North, New Zealand, February 1997}, publisher={Brussels: International Dairy Federation}, author={Foegeding, E. A. and Lowe, R. and Hill, J. P.}, year={1997}, pages={146–157} }
 @article{foegeding_gonzalez_hamann_case_1994, title={POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS}, volume={8}, ISSN={["0268-005X"]}, DOI={10.1016/S0268-005X(09)80038-6}, number={2}, journal={FOOD HYDROCOLLOIDS}, author={FOEGEDING, EA and GONZALEZ, C and HAMANN, DD and CASE, S}, year={1994}, month={May}, pages={125–134} }
 @article{foegeding_kuhn_hardin_1992, title={SPECIFIC DIVALENT CATION-INDUCED CHANGES DURING GELATION OF BETA-LACTOGLOBULIN}, volume={40}, ISSN={["0021-8561"]}, DOI={10.1021/jf00023a011}, number={11}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={FOEGEDING, EA and KUHN, PR and HARDIN, CC}, year={1992}, month={Nov}, pages={2092–2097} }