2019 article

Morphological and masticatory performance variation of mouth behavior groups

JOURNAL OF TEXTURE STUDIES.

By: E. Franks, M. Jeltema, P. Luck, J. Beckley, E. Foegeding & C. Vinyard

Source: Web Of Science
Added: November 18, 2019

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), S736–744.

By: T. Wagoner, P. Luck & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2016 journal article

Comparison of jaw tracking by single video camera with 3D electromagnetic system

Journal of Food Engineering, 190, 22–33.

By: A. Wilson, P. Luck, C. Woods, E. Foegeding & M. Morgenstern

Source: NC State University Libraries
Added: August 6, 2018

2015 journal article

Charge related astringency of chitosans

Food Hydrocolloids, 48, 174–178.

By: P. Luck, K. Varum & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

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.

By: P. Luck, B. Vardhanabhuti, Y. Yong, T. Laundon, D. Barbano & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

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.

By: M. Kelly, B. Vardhanabhuti, P. Luck, M. Drake, J. Osborne & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Roles of charge interactions on astringency of whey proteins at low pH

Journal of Dairy Science, 93(5), 1890–1899.

By: B. Vardhanabhuti, M. Kelly, P. Luck, M. Drake & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Factors regulating astringency of whey protein beverages

Journal of Dairy Science, 91(7), 2553–2560.

By: J. Beecher, M. Drake, P. Luck & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

The role of copper in protein foams

Food Biophysics, 3(2), 255–260.

By: P. Luck & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

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.

By: M. Whetstine, P. Luck, M. Drake, E. Foegeding, P. Gerard & D. Barbano

Source: NC State University Libraries
Added: August 6, 2018

2006 journal article

Factors determining the physical properties of protein foams

Food Hydrocolloids, 20(03-Feb), 284–292.

By: E. Foegeding, P. Luck & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2004 article

Properties of whey and egg white protein foams (vol 204, pg 9, 2002)

Colloids and Surfaces. A, Physicochemical and Engineering Aspects, Vol. 238, p. 161.

By: C. Pernell, E. Foegeding, P. Luck & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Factors determining yield stress and overrun of whey protein foams

Journal of Food Science, 67(5), 1677–1681.

By: P. Luck, N. Bray & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

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.

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Properties of whey and egg white protein foams

Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 204(1-3), 9–21.

By: C. Pernell, E. Foegeding, P. Luck & J. Davis

Source: NC State University Libraries
Added: August 6, 2018

2002 journal article

Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling

Journal of Food Science, 67(4), 1379–1382.

By: P. Luck, T. Lanier, C. Daubert & P. Kwanyuen

Source: NC State University Libraries
Added: August 6, 2018