@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}, abstractNote={Cheese can be modeled as a filled gel whereby milkfat globules are dispersed in a casein gel network. We determined the filler effects using Sephadex beads (GE Healthcare Life Sciences, Pittsburgh, PA) as a model filler particle. Ideally, such a model could be used to test novel filler particles to replace milkfat in low-fat cheese. Low-filler (6% particles), reduced-filler (16%), and full-filler (33%) cheeses were produced using either Sephadex beads of varying sizes (20 to 150 μm diameter) or milkfat. Small- and large-strain rheological tests were run on each treatment at 8, 12, and 18 wk after cheese manufacturing. Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkfat vs. Sephadex), whereas filler size had no obvious effect. All treatments showed a decrease in deformability and an increase in firmness as filler volume increased above 25%, although the beads exhibited a greater reinforcing effect and greater energy recovery than milkfat.}, 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{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}, abstractNote={Abstract}, 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{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}, abstractNote={ABSTRACT This study investigated the role of flavor on trained panelist and consumer perception of texture properties. Whey protein isolate (WPI) gels were prepared with sodium chloride (25 mM) at different pH (pH 6.0 or 7.0), and calcium chloride concentrations (0 or 10 mM). The same gel treatments were produced with and without added flavor. Instrumental torsion analysis showed that flavor addition had no impact (P > 0.05) on fracture stress and strain. Texture properties of gels were evaluated by a trained descriptive panel and untrained consumers (n = 60) for their perception of gel firmness, fracturability, juiciness, mouth coating and overall disliking. Distinct texture properties among the gels were documented by both trained panelists and consumers (P < 0.05). Flavor addition did not influence (P > 0.05) texture perception. Therefore, flavor addition does not impact panelist (trained or untrained) ability to evaluate textural differences in WPI gels.}, 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} }