Paige J Luck

Morphological and masticatory performance variation of mouth behavior groups

Franks, E. M., Jeltema, M., Luck, P. J., Beckley, J., Foegeding, E. A., & Vinyard, C. J. (2019, October 2). Journal of Texture Studies, Vol. 51, pp. 343–351.

Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

Wagoner, T. B., Luck, P. J., & Foegeding, E. A. (2016, January 28). Journal of Food Science, Vol. 81, pp. S736–S744.

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

Wilson, A., Luck, P., Woods, C., Foegeding, E. A., & Morgenstern, M. (2016, June 16). Journal of Food Engineering, Vol. 190, pp. 22–33.

Charge related astringency of chitosans

Luck, P., Vårum, K. M., & Foegeding, E. A. (2015, February 26). Food Hydrocolloids, Vol. 48, pp. 174–178.

Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates

Luck, P. J., Vardhanabhuti, B., Yong, Y. H., Laundon, T., Barbano, D. M., & Foegeding, E. A. (2013, July 17). Journal of Dairy Science, Vol. 96, pp. 5522–5531.

Milk Protein Products | Whey Protein Products

Foegeding, E. A., Luck, P., & Vardhanabhuti, B. (2011, January 1). Encyclopedia of Dairy Sciences, pp. 873–878.

Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH

Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M. A., Osborne, J., & Foegeding, E. A. (2010, April 22). Journal of Dairy Science, Vol. 93, pp. 1900–1909.

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

Vardhanabhuti, B., Kelly, M. A., Luck, P. J., Drake, M. A., & Foegeding, E. A. (2010, April 22). Journal of Dairy Science, Vol. 93, pp. 1890–1899.

Factors Regulating Astringency of Whey Protein Beverages

Beecher, J. W., Drake, M. A., Luck, P. J., & Foegeding, E. A. (2008, June 19). Journal of Dairy Science, Vol. 91, pp. 2553–2560.

The Role of Copper in Protein Foams

Luck, P. J., & Foegeding, E. A. (2008, February 5). Food Biophysics, Vol. 3, pp. 255–260.

Characterization of Flavor and Texture Development Within Large (291 kg) Blocks of Cheddar Cheese

Whetstine, M. E. C., Luck, P. J., Drake, M. A., Foegeding, E. A., Gerard, P. D., & Barbano, D. M. (2007, June 20). Journal of Dairy Science, Vol. 90, pp. 3091–3109.

Factors determining the physical properties of protein foams

Foegeding, E. A., Luck, P. J., & Davis, J. P. (2005, August 23). Food Hydrocolloids, Vol. 20, pp. 284–292.

Erratum to “Properties of whey and egg white protein foams” [Colloids Surf. A 204 (2002) 9–21]

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2004, May 1). Colloids and Surfaces A Physicochemical and Engineering Aspects, Vol. 238, pp. 161–161.

Factors Determining Yield Stress and Overrun of Whey Protein Foams

Luck, P. J., Bray, N., & Foegeding, E. A. (2002, June 1). Journal of Food Science, Vol. 67, pp. 1677–1681.

Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate

Pernell, C. W., Luck, P. J., AllenFoegeding, E., & Daubert, C. R. (2002, October 1). Journal of Food Science, Vol. 67, pp. 2945–2951.

Properties of whey and egg white protein foams

Pernell, C. W., Foegeding, E. A., Luck, P. J., & Davis, J. P. (2002, May 1). Colloids and Surfaces A Physicochemical and Engineering Aspects, Vol. 204, pp. 9–21.

Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and Cooling

Luck, P. J., Lanier, T. C., Daubert, C. R., & Kwanyuen, P. (2002, May 1). Journal of Food Science, Vol. 67, pp. 1379–1382.