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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
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
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
2015 journal article
Charge related astringency of chitosans
Food Hydrocolloids, 48, 174–178.
By: P. Luck, K. Varum & E. Foegeding
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
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
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
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
The role of copper in protein foams
Food Biophysics, 3(2), 255–260.
By: P. Luck & E. Foegeding
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
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
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
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
Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate
Journal of Food Science, 67(8), 2945–2951.
By: C. Pernell, P. Luck, E. Foegeding & C. Daubert
Properties of whey and egg white protein foams
Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 204(1-3), 9–21.
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