Edward Foegeding

Diaz, J. T., Foegeding, E. A., & Lila, M. A. (2021). Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars. LWT-FOOD SCIENCE AND TECHNOLOGY, 138. https://doi.org/10.1016/j.lwt.2020.110747

Foegeding, E. A. (2020, August). Basic, applied, and developmental R&D should be under one roof. JOURNAL OF FOOD SCIENCE, Vol. 85, pp. 2264–2264. https://doi.org/10.1111/1750-3841.14559

Foegeding, E. A. (2020, June). Celebrating reviewers-The 2020 Manfred Kroger Outstanding Reviewer Award winner. JOURNAL OF FOOD SCIENCE, Vol. 85, pp. 1618–1618. https://doi.org/10.1111/1750-3841.14551

Foegeding, E. A. (2020, May). Dear authors, reviewers, and editors: Thank you! JOURNAL OF FOOD SCIENCE, Vol. 85, pp. 1383–1383. https://doi.org/10.1111/1750-3841.14547

Carter, B. G., Foegeding, E. A., & Drake, M. A. (2020). [Review of Invited review: Astringency in whey protein beverages]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804. https://doi.org/10.3168/jds.2020-18303

Franks, E. M., Jeltema, M., Luck, P. J., Beckley, J., Foegeding, E. A., & Vinyard, C. J. (2020). Morphological and masticatory performance variation of mouth behavior groups. JOURNAL OF TEXTURE STUDIES, 51(2), 343–351. https://doi.org/10.1111/jtxs.12483

Li, M., Ndiaye, C., Corbin, S., Foegeding, E. A., & Ferruzzi, M. G. (2020). Starch-phenolic complexes are built on physical CH-pi interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods. FOOD CHEMISTRY, 308. https://doi.org/10.1016/j.foodchem.2019.125577

Silva, F. L., Carloni, P., Cheung, D., Cottone, G., Donnini, S., Foegeding, E. A., … Santiso, E. E. (2020). Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11, Vol. 11, pp. 365–387. https://doi.org/10.1146/annurev-food-032519-051640

Wagoner, T. B., Cakir-Fuller, E., Shingleton, R., Drake, M. A., & Foegeding, E. A. (2020). Viscosity drives texture perception of protein beverages more than hydrocolloid type. JOURNAL OF TEXTURE STUDIES, 51(1), 78–91. https://doi.org/10.1111/jtxs.12471

Cubides, Y. T. P., Eklund, P. R., & Foegeding, E. A. (2019). Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties. JOURNAL OF FOOD SCIENCE. https://doi.org/10.1111/1750-3841.14933

Koc, H., Drake, M. A., Vinyard, C. J., Essick, G., Velde, F., & Foegeding, E. A. (2019). Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture. FOOD HYDROCOLLOIDS, 94, 311–325. https://doi.org/10.1016/j.foodhyd.2019.03.018

Triani, R., & Foegeding, E. A. (2019). Heat stability of whey protein ingredients based on state diagrams. INTERNATIONAL DAIRY JOURNAL, 91, 25–35. https://doi.org/10.1016/j.idairyj.2018.12.006

Wagoner, T. B., Cakir-Fuller, E., Drake, M. A., & Foegeding, E. A. (2019). Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration. FOOD HYDROCOLLOIDS, 94, 229–237. https://doi.org/10.1016/j.foodhyd.2019.03.010

Morell, P., Tarrega, A., Allen Foegeding, E., & Fiszman, S. (2018). Impact of composition and texture of protein-added yogurts on oral activity. FOOD & FUNCTION, 9(10), 5443–5454. https://doi.org/10.1039/c8fo01483c

Foegeding, E. A., Plundrich, N., Schneider, M., Campbell, C., & Lila, M. A. (2018, May). Protein-polyphenol particles for delivering structural and health functionality (Reprinted from Food Hydrocolloids, vol 72, pg 163-173, 2017). FOOD HYDROCOLLOIDS, Vol. 78, pp. 15–25. https://doi.org/10.1016/j.foodhyd.2018.02.047

Sharma, P., Munro, P. A., Dessev, T. T., Wiles, P. G., & Foegeding, E. A. (2018). Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses. JOURNAL OF DAIRY SCIENCE, 101(1), 123–134. https://doi.org/10.3168/jds.2017-13126

Wagoner, T. B., & Foegeding, E. A. (2018). Surface energy and viscoelasticity influence caramel adhesiveness. JOURNAL OF TEXTURE STUDIES, 49(2), 219–227. https://doi.org/10.1111/jtxs.12298

Campbell, C. L., Foegeding, E. A., & Velde, F. (2017, August). A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. JOURNAL OF TEXTURE STUDIES, Vol. 48, pp. 335–341. https://doi.org/10.1111/jtxs.12278

Foegeding, E. A., Stieger, M., & Velde, F. (2017). Moving from molecules, to structure, to texture perception. FOOD HYDROCOLLOIDS, 68, 31–42. https://doi.org/10.1016/j.foodhyd.2016.11.009

Plundrich, N. J., Bansode, R. R., Foegeding, E. A., Williams, L. L., & Lila, M. A. (2017). 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. https://doi.org/10.1039/c7fo00249a

Foegeding, E. A., Plundrich, N., Schneider, M., Campbell, C., & Lila, M. A. (2017). Protein-polyphenol particles for delivering structural and health functionality. FOOD HYDROCOLLOIDS, 72, 163–173. https://doi.org/10.1016/j.foodhyd.2017.05.024

Wagoner, T. B., & Foegeding, E. A. (2017). Whey protein-pectin soluble complexes for beverage applications. FOOD HYDROCOLLOIDS, 63, 130–138. https://doi.org/10.1016/j.foodhyd.2016.08.027

Campbell, C. L., Daubert, C. R., Drake, M., & Foegeding, E. A. (2016). An ISO-Protein Model Food System for Evaluating Food Texture Effects. JOURNAL OF TEXTURE STUDIES, 47(5), 377–391. https://doi.org/10.1111/jtxs.12182

Wagoner, T. B., Luck, P. J., & Foegeding, E. A. (2016). Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture. JOURNAL OF FOOD SCIENCE, 81(3), S736–S744. https://doi.org/10.1111/1750-3841.13237

Campbell, C. L., Foegeding, E. A., & Harris, G. K. (2016). Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety. JOURNAL OF MEDICINAL FOOD, 19(3), 219–227. https://doi.org/10.1089/jmf.2015.0044

Wilson, A., Luck, P., Woods, C., Foegeding, E. A., & Morgenstern, M. (2016). Comparison of jaw tracking by single video camera with 3D electromagnetic system. JOURNAL OF FOOD ENGINEERING, 190, 22–33. https://doi.org/10.1016/j.jfoodeng.2016.06.008

Wagoner, T., Vardhanabhuti, B., & Foegeding, E. A. (2016). Designing Whey Protein-Polysaccharide Particles for Colloidal Stability. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7, Vol. 7, pp. 93–116. https://doi.org/10.1146/annurev-food-041715-033315

Smith, T. J., Foegeding, E. A., & Drake, M. A. (2016). Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources. JOURNAL OF FOOD SCIENCE, 81(4), C849–C857. https://doi.org/10.1111/1750-3841.13248

Schneider, M., Esposito, D., Lila, M. A., & Foegeding, E. A. (2016). Formation of whey protein–polyphenol meso-structures as a natural means of creating functional particles. Food & Function, 7(3), 1306–1318. https://doi.org/10.1039/c5fo01499a

Luck, P., Varum, K. M., & Foegeding, E. A. (2015). Charge related astringency of chitosans. FOOD HYDROCOLLOIDS, 48, 174–178. https://doi.org/10.1016/j.foodhyd.2015.02.024

Uram-Tuculescu, S., Cooper, L. F., Foegeding, E. A., Vinyard, C. J., De Kok, I. J., & Essick, G. (2015). 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. https://doi.org/10.11607/ijp.3931

Foegeding, E. A. (2015). Food Protein Functionality-A New Model. JOURNAL OF FOOD SCIENCE, 80(12), C2670–C2677. https://doi.org/10.1111/1750-3841.13116

Ryan, K. N., & Foegeding, E. A. (2015). Formation of soluble whey protein aggregates and their stability in beverages. FOOD HYDROCOLLOIDS, 43, 265–274. https://doi.org/10.1016/j.foodhyd.2014.05.025

Barden, L. M., Osborne, J. A., McMahon, D. J., & Foegeding, E. A. (2015). Investigating the filled gel model in Cheddar cheese through use of Sephadex beads. JOURNAL OF DAIRY SCIENCE, 98(3), 1502–1516. https://doi.org/10.3168/jds.2014-8597

Plundrich, N. J., White, B. L., Dean, L. L., Davis, J. P., Foegeding, E. A., & Lila, M. A. (2015). Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion. FOOD & FUNCTION, 6(7), 2145–2154. https://doi.org/10.1039/c5fo00162e

Qiu, Y., Smith, T. J., Foegeding, E. A., & Drake, M. A. (2015). The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate. Journal of Dairy Science, 98(9), 5862–5873. https://doi.org/10.3168/jds.2014-9174

Foegeding, E. A., Vinyard, C. J., Essick, G., Guest, S., & Campbell, C. (2015, June). Transforming Structural Breakdown into Sensory Perception of Texture. JOURNAL OF TEXTURE STUDIES, Vol. 46, pp. 152–170. https://doi.org/10.1111/jtxs.12105

Wagoner, T. B., Ward, L., & Foegeding, E. A. (2015). Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 63(17), 4335–4344. https://doi.org/10.1021/acs.jafc.5b00633

Mil, H. G. J., Foegeding, E. A., Windhab, E. J., Perrot, N., & Linden, E. (2014). [Review of A complex system approach to address world challenges in food and agriculture]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 40(1), 20–32. https://doi.org/10.1016/j.tifs.2014.07.005

Koc, H., Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., … Foegeding, E. A. (2014). ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS. JOURNAL OF TEXTURE STUDIES, 45(1), 47–61. https://doi.org/10.1111/jtxs.12051

Kehoe, J. J., & Foegeding, E. A. (2014). The characteristics of heat-induced aggregates formed by mixtures of beta-lactoglobulin and beta-casein. FOOD HYDROCOLLOIDS, 39, 264–271. https://doi.org/10.1016/j.foodhyd.2014.01.019

Kroger, M., Foegeding, E. A., & Reynolds, W. N. (2013). 75 Years of IFT: Journal reviews and hypotheses. Journal of Food Science, 78(11), III-.

Luck, P. J., Vardhanabhuti, B., Yong, Y. H., Laundon, T., Barbano, D. M., & Foegeding, E. A. (2013). Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates. JOURNAL OF DAIRY SCIENCE, 96(9), 5522–5531. https://doi.org/10.3168/jds.2013-6617

Koc, H., Vinyard, C. J., Essick, G. K., & Foegeding, E. A. (2013). Food Oral Processing: Conversion of Food Structure to Textural Perception. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4, Vol. 4, pp. 237–266. https://doi.org/10.1146/annurev-food-030212-182637

Pascua, Y., Koc, H., & Foegeding, E. A. (2013). [Review of Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials]. CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 18(4), 324–333. https://doi.org/10.1016/j.cocis.2013.03.009

Foegeding, E. A. (2013). New direction for the journal of food science: Same goals, higher standards. Journal of Food Science, 78(2), VI-. https://doi.org/10.1111/j.1750-3841.12080

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2013). 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. https://doi.org/10.1111/jfpe.12015

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2013). Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese. JOURNAL OF TEXTURE STUDIES, 44(4), 253–288. https://doi.org/10.1111/jtxs.12021

Ryan, K. N., Zhong, Q., & Foegeding, E. A. (2013). [Review of Use of Whey Protein Soluble Aggregates for Thermal StabilityA Hypothesis Paper]. JOURNAL OF FOOD SCIENCE, 78(8), R1105–R1115. https://doi.org/10.1111/1750-3841.12207

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2012). Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels. Applied Rheology, 22(6), 296–309.

Cakir, E., Koc, H., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M., & Foegeding, E. A. (2012). EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING. JOURNAL OF TEXTURE STUDIES, 43(4), 257–267. https://doi.org/10.1111/j.1745-4603.2011.00335.x

Jervis, S., Campbell, R., Wojciechowski, K. L., Foegeding, E. A., Drake, M. A., & Barbano, D. M. (2012). Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862. https://doi.org/10.3168/jds.2011-4967

Leksrisompong, P. N., Lanier, T. C., & Foegeding, E. A. (2012). Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation. JOURNAL OF FOOD SCIENCE, 77(2), E60–E67. https://doi.org/10.1111/j.1750-3841.2011.02550.x

Barden, L. M., Drake, M. A., & Foegeding, E. A. (2012). IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE. JOURNAL OF SENSORY STUDIES, 27(4), 286–293. https://doi.org/10.1111/j.1745-459x.2012.00392.x

Cakir, E., Vinyard, C. J., Essick, G., Daubert, C. R., Drake, M. A., & Foegeding, E. A. (2012). Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. FOOD HYDROCOLLOIDS, 29(1), 234–245. https://doi.org/10.1016/j.foodhyd.2012.02.006

Ryan, K. N., Vardhanabhuti, B., Jaramillo, D. P., Zanten, J. H., Coupland, J. N., & Foegeding, E. A. (2012). Stability and mechanism of whey protein soluble aggregates thermally treated with salts. Food Hydrocolloids, 27(2), 411–420. https://doi.org/10.1016/j.foodhyd.2011.11.006

Cakir, E., Daubert, C. R., Drake, M. A., Vinyard, C. J., Essick, G., & Foegeding, E. A. (2012). The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels. FOOD HYDROCOLLOIDS, 26(1), 33–43. https://doi.org/10.1016/j.foodhyd.2011.04.011

Cakir, E., Khan, S. A., & Foegeding, E. A. (2012). The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion. INTERNATIONAL DAIRY JOURNAL, 27(1-2), 99–102. https://doi.org/10.1016/j.idairyj.2012.03.013

Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2012). Validation of a large amplitude oscillatory shear protocol. JOURNAL OF FOOD ENGINEERING, 113(1), 124–135. https://doi.org/10.1016/j.jfoodeng.2012.05.008

Foegeding, E. A., Daubert, C. R., Drake, M. A., Essick, G., Trulsson, M., Vinyard, C. J., & Velde, F. (2011). [Review of A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129. https://doi.org/10.1111/j.1745-4603.2011.00286.x

Cakir, E., & Foegeding, E. A. (2011). Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures. FOOD HYDROCOLLOIDS, 25(6), 1538–1546. https://doi.org/10.1016/j.foodhyd.2011.02.002

Andrewes, P., Kelly, M., Vardhanabhuti, B., & Foegeding, E. A. (2011). Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages. INTERNATIONAL DAIRY JOURNAL, 21(8), 523–530. https://doi.org/10.1016/j.idairyj.2011.02.011

Mudgal, P., Daubert, C. R., Clare, D. A., & Foegeding, E. A. (2011). Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of beta-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(5), 1491–1497. https://doi.org/10.1021/jf101893v

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Effects of protein concentration and CaCl2 on cold-set thickening mechanism of beta-lactoglobulin at low pH. INTERNATIONAL DAIRY JOURNAL, 21(5), 319–326. https://doi.org/10.1016/j.idairyj.2010.11.014

Foegeding, E. A., & Davis, J. P. (2011). Food protein functionality: A comprehensive approach. FOOD HYDROCOLLOIDS, 25(8), 1853–1864. https://doi.org/10.1016/j.foodhyd.2011.05.008

Leksrisompong, P. N., & Foegeding, E. A. (2011). How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation. JOURNAL OF FOOD SCIENCE, 76(3), E318–E327. https://doi.org/10.1111/j.1750-3841.2011.02092.x

Kehoe, J. J., & Foegeding, E. A. (2011). 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.

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2011). Kinetic study of beta-lactoglobulin thermal aggregation at low pH. JOURNAL OF FOOD ENGINEERING, 106(2), 159–165. https://doi.org/10.1016/j.jfoodeng.2011.04.025

Vardhanabhuti, B., Cox, P. W., Norton, I. T., & Foegeding, E. A. (2011). Lubricating properties of human whole saliva as affected by beta-lactoglobulin. FOOD HYDROCOLLOIDS, 25(6), 1499–1506. https://doi.org/10.1016/j.foodhyd.2011.02.021

Yang, X., Rogers, N. R., Berry, T. K., & Foegeding, E. A. (2011). MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES. JOURNAL OF TEXTURE STUDIES, 42(5), 331–348. https://doi.org/10.1111/j.1745-4603.2011.00283.x

Tang, C.-H., Chen, L., & Foegeding, E. A. (2011). 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. https://doi.org/10.1021/jf104834m

Tang, C.-H., Sun, X., & Foegeding, E. A. (2011). 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. https://doi.org/10.1021/jf202517f

Yang, X., & Foegeding, E. A. (2011). 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. https://doi.org/10.1016/j.foodhyd.2011.03.008

Barden, L. M., Cakir, E., Leksrisompong, P. N., Ryan, K. N., Foegeding, E. A., & Drake, M. A. (2010). EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS. JOURNAL OF SENSORY STUDIES, 25(3), 447–462. https://doi.org/10.1111/j.1745-459x.2010.00274.x

Yang, X., & Foegeding, E. A. (2010). 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. https://doi.org/10.1016/j.foodhyd.2009.09.011

Vardhanabhuti, B., & Foegeding, E. A. (2010). Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH. Gums and Stabilisers for the Food Industry 15, 137–146.

Vardhanabhuti, B., Khayankan, W., & Foegeding, E. A. (2010). Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration. JOURNAL OF FOOD SCIENCE, 75(5), E305–E313. https://doi.org/10.1111/j.1750-3841.2010.01647.x

Rogers, N. R., McMahon, D. J., Daubert, C. R., Berry, T. K., & Foegeding, E. A. (2010). Rheological properties and microstructure of Cheddar cheese made with different fat contents. JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576. https://doi.org/10.3168/jds.2010-3494

Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M. A., Osborne, J., & Foegeding, E. A. (2010). 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. https://doi.org/10.3168/jds.2009-2853

Vardhanabhuti, B., Kelly, M. A., Luck, P. J., Drake, M. A., & Foegeding, E. A. (2010). Roles of charge interactions on astringency of whey proteins at low pH. JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899. https://doi.org/10.3168/jds.2009-2780

Leksrisompong, P., Barbano, D. M., Foegeding, A. E., Gerard, P., & Drake, M. (2010). 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. https://doi.org/10.1111/j.1745-459x.2009.00264.x

Foegeding, E. A., Cakir, E., & Koc, H. (2010, September). Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations. INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 562–570. https://doi.org/10.1016/j.idairyj.2009.12.013

Mudgal, P., Daubert, C. R., & Foegeding, E. A. (2009). Cold-set thickening mechanism of beta-lactoglobulin at low pH: Concentration effects. FOOD HYDROCOLLOIDS, 23(7), 1762–1770. https://doi.org/10.1016/j.foodhyd.2009.03.009

Yang, X., Berry, T. K., & Foegeding, E. A. (2009). Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties. JOURNAL OF FOOD SCIENCE, 74(5), E259–E268. https://doi.org/10.1111/j.1750-3841.2009.01179.x

Berry, T. K., Yang, X., & Foegeding, E. A. (2009). Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality. JOURNAL OF FOOD SCIENCE, 74(5), E269–E277. https://doi.org/10.1111/j.1750-3841.2009.01178.x

Vardhanabhuti, B., Yucel, U., Coupland, J. N., & Foegeding, E. A. (2009, August). Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability. FOOD HYDROCOLLOIDS, Vol. 23, pp. 1511–1520. https://doi.org/10.1016/j.foodhyd.2008.09.006

Harrington, J. C., Foegeding, E. A., Mulvihill, D. M., & Morris, E. R. (2009). [Review of Segregative interactions and competitive binding of Ca2+ in gelling mixtures of whey protein isolate with Na+ kappa-carrageenan]. FOOD HYDROCOLLOIDS, 23(2), 468–489. https://doi.org/10.1016/j.foodhyd.2008.03.007

Rogers, N. R., Drake, M. A., Daubert, C. R., McMahon, D. J., Bletsch, T. K., & Foegeding, E. A. (2009). The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772. https://doi.org/10.3168/jds.2009-2156

Zhang, J., Daubert, C. R., Mulligan, J. H., & Foegeding, E. A. (2008). Additive effects on the rheological behavior of alginate gels. Journal of Texture Studies, 39(5), 582–603. https://doi.org/10.1111/j.1745-4603.2008.00159.x

Yong, Y. H., & Foegeding, E. A. (2008). Effects of Caseins on Thermal Stability of Bovine beta-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(21), 10352–10358. https://doi.org/10.1021/jf801658u

Vardhanabhuti, B., & Foegeding, E. A. (2008). 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. https://doi.org/10.1016/j.foodhvd.2007.03.003

Beecher, J. W., Drake, M. A., Luck, P. J., & Foegeding, E. A. (2008). Factors regulating astringency of whey protein beverages. JOURNAL OF DAIRY SCIENCE, 91(7), 2553–2560. https://doi.org/10.3168/jds.2008-1083

Luck, P. J., & Foegeding, E. A. (2008, June). The role of copper in protein foams. FOOD BIOPHYSICS, Vol. 3, pp. 255–260. https://doi.org/10.1007/s11483-008-9060-0

Zhang, J., Daubert, C. R., & Foegeding, E. A. (2007). A proposed strain-hardening mechanism for alginate gels. JOURNAL OF FOOD ENGINEERING, 80(1), 157–165. https://doi.org/10.1016/j.jfoodeng.2006.04.057

Whetstine, M. E. C., Luck, P. J., Drake, M. A., Foegeding, E. A., Gerard, P. D., & Barbano, D. M. (2007). Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. JOURNAL OF DAIRY SCIENCE, 90(7), 3091–3109. https://doi.org/10.3168/jds.2006-755

Davis, J. P., & Foegeding, E. A. (2007). Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins. COLLOIDS AND SURFACES B-BIOINTERFACES, 54(2), 200–210. https://doi.org/10.1016/j.colsurfb.2006.10.017

Childs, J. L., Daubert, C. R., Stefanski, L., & Foegeding, E. A. (2007). Factors regulating cheese shreddability. JOURNAL OF DAIRY SCIENCE, 90(5), 2163–2174. https://doi.org/10.3168/jds.2006-618

Rosell, C. M., & Foegeding, A. (2007). Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment. FOOD HYDROCOLLOIDS, 21(7), 1092–1100. https://doi.org/10.1016/j.foodhyd.2006.08.003

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McGuffey, M. K., Otter, D. E., Zanten, J. H., & Foegeding, E. A. (2007). Solubility and aggregation of commercial alpha-lactalbumin at neutral pH. INTERNATIONAL DAIRY JOURNAL, 17(10), 1168–1178. https://doi.org/10.1016/j.idairyj.2007.04.003

Hamann, D. D., Zhang, J., Daubert, C. R., Foegeding, E. A., & Diehl, K. C., Jr. (2006). Analysis of compression, tension and torsion for testing food gel fracture properties. JOURNAL OF TEXTURE STUDIES, 37(6), 620–639. https://doi.org/10.1111/j.1745-4603.2006.00074.x

Foegeding, E. A., Luck, P. J., & Davis, J. P. (2006). Factors determining the physical properties of protein foams. FOOD HYDROCOLLOIDS, Vol. 20, pp. 284–292. https://doi.org/10.1016/j.foodhyd.2005.03.014

Foegeding, E. A. (2006). [Review of Food biophysics of protein gels: A challenge of nano and macroscopic proportions]. FOOD BIOPHYSICS, 1(1), 41–50. https://doi.org/10.1007/s11483-005-9003-y

Zhang, J. H., Daubert, C. R., & Foegeding, E. A. (2006). Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol. Journal of Texture Studies, 37(2), 200–220. https://doi.org/10.1111/j.1745-4603.2006.00046.x

Daubert, C. R., Hudson, H. M., Foegeding, E. A., & Prabhasankar, P. (2006). Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes. LWT-FOOD SCIENCE AND TECHNOLOGY, 39(3), 206–215. https://doi.org/10.1016/j.lwt.2004.12.013

Barrangou, L. M., Drake, M. A., Daubert, C. R., & Foegeding, E. A. (2006). Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. JOURNAL OF TEXTURE STUDIES, 37(3), 241–262. https://doi.org/10.1111/j.1745-4603.2006.00050.x

Barrangou, L. M., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. I. Rheological and fracture properties. FOOD HYDROCOLLOIDS, Vol. 20, pp. 184–195. https://doi.org/10.1016/j.foodhyd.2005.02.019

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McGuffey, M. K., Epting, K. L., Kelly, R. M., & Foegeding, E. A. (2005). Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3182–3190. https://doi.org/10.1021/jf048863p

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Resch, J. J., Daubert, C. R., & Foegeding, E. A. (2005). 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. https://doi.org/10.1016/j.foodhyd.2004.10.034

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Ravindra, P., Genovese, D. B., Foegeding, E. A., & Rao, M. A. (2004). Rheology of heated mixed whey protein isolate/cross-linked waxy maize starch dispersions. FOOD HYDROCOLLOIDS, 18(5), 775–781. https://doi.org/10.1016/j.foodhyd.2003.12.004

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