Paige J Luck

Works (16)

Updated: April 11th, 2023 10:13
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2020 journal article

Morphological and masticatory performance variation of mouth behavior groups

JOURNAL OF TEXTURE STUDIES, 51(2), 343–351.

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

author keywords: food texture; masticatory performance; morphological variation; mouth behavior
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–S744.

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

author keywords: adhesiveness; confections; cohesiveness; electromyography; oral processing; texture
Source: Web Of Science
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 n & M. Morgenstern *

author keywords: Chewing; Mastication; Video tracking; Food; Sensory; Consumer
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Charge related astringency of chitosans

FOOD HYDROCOLLOIDS, 48, 174–178.

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

author keywords: Astringency; Chitosan; Saliva; Proline-rich proteins; Mucins
Source: Web Of Science
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 n, D. Barbano* & E. Foegeding

author keywords: whey protein concentrate; serum protein concentrate; functional properties; microfiltration
Source: Web Of Science
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 n, B. Vardhanabhuti, P. Luck, M. Drake, J. Osborne & E. Foegeding

author keywords: astringency; beta-lactoglobulin; saliva
Source: Web Of Science
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 n, P. Luck, M. Drake & E. Foegeding

author keywords: whey protein; beverage; astringency
Source: Web Of Science
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

author keywords: astringency; saliva; whey protein
Source: Web Of Science
Added: August 6, 2018

2008 article

The role of copper in protein foams

Luck, P. J., & Foegeding, E. A. (2008, June). FOOD BIOPHYSICS, Vol. 3, pp. 255–260.

By: P. Luck & E. Foegeding

author keywords: sugar; egg white protein; whey protein isolate; copper; beta-lactoglobulin dimerization
Source: Web Of Science
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 n, P. Luck, M. Drake, E. Foegeding, P. Gerard* & D. Barbano*

author keywords: 291-kilogram block; flavor development; texture development
Source: Web Of Science
Added: August 6, 2018

2006 article

Factors determining the physical properties of protein foams

FOOD HYDROCOLLOIDS, Vol. 20, pp. 284–292.

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

author keywords: foams; proteins; air-water interface; surface tension
Source: Web Of Science
Added: August 6, 2018

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.

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

Source: Web Of Science
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

author keywords: foams; whey protein; yield stress; overrun; salts
Source: Web Of Science
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.

By: C. Pernell, P. Luck, E. Foegeding & C. Daubert

author keywords: angel food cake; whey protein; egg-white protein; rheology; cake; baking; WPI
Source: Web Of Science
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

author keywords: foams; protein; yield stress; overrun
Source: Web Of Science
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

author keywords: soy isolate; small deformation rheology; Rousse theory; Prolina; frequency sweep
Source: Web Of Science
Added: August 6, 2018