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2020 journal article
Morphological and masticatory performance variation of mouth behavior groups
JOURNAL OF TEXTURE STUDIES, 51(2), 343–351.
2016 journal article
Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture
JOURNAL OF FOOD SCIENCE, 81(3), S736–S744.
2016 journal article
Comparison of jaw tracking by single video camera with 3D electromagnetic system
JOURNAL OF FOOD ENGINEERING, 190, 22–33.
2015 journal article
Charge related astringency of chitosans
FOOD HYDROCOLLOIDS, 48, 174–178.
2013 journal article
Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates
JOURNAL OF DAIRY SCIENCE, 96(9), 5522–5531.
2010 journal article
Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH
JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909.
2010 journal article
Roles of charge interactions on astringency of whey proteins at low pH
JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899.
2008 journal article
Factors regulating astringency of whey protein beverages
JOURNAL OF DAIRY SCIENCE, 91(7), 2553–2560.
2008 article
The role of copper in protein foams
Luck, P. J., & Foegeding, E. A. (2008, June). FOOD BIOPHYSICS, Vol. 3, pp. 255–260.
2007 journal article
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 90(7), 3091–3109.
2006 article
Factors determining the physical properties of protein foams
FOOD HYDROCOLLOIDS, Vol. 20, pp. 284–292.
2004 article
Properties of whey and egg white protein foams (vol 204, pg 9, 2002)
Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2004, May 4). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, Vol. 238, pp. 161–161.
2002 journal article
Factors determining yield stress and overrun of whey protein foams
JOURNAL OF FOOD SCIENCE, 67(5), 1677–1681.
2002 journal article
Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate
JOURNAL OF FOOD SCIENCE, 67(8), 2945–2951.
2002 journal article
Properties of whey and egg white protein foams
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 204(1-3), 9–21.
2002 journal article
Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling
JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382.