Margaret E. Schneider

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

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