Works (17)

Updated: April 4th, 2024 16:46

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 n, J. Beckley, E. Foegeding n & C. Vinyard*

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

author keywords: food texture; masticatory performance; morphological variation; mouth behavior
MeSH headings : Adolescent; Adult; Bite Force; Body Weights and Measures; Consumer Behavior; Female; Food / classification; Food Preferences; Humans; Male; Mastication; Mouth / anatomy & histology; Mouth / physiology; Stomatognathic System / anatomy & histology; Stomatognathic System / physiology; United States; Young Adult
TL;DR: It is concluded based on a sample that Chewers and Crunchers do not differ in size, bite force, or maximum gape, suggesting other factors primarily drive food texture choice and preference in these individuals. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Sources: Web Of Science, ORCID
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 n, P. Luck n & E. Foegeding n

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

author keywords: adhesiveness; confections; cohesiveness; electromyography; oral processing; texture
MeSH headings : Candy / analysis; Carbohydrates; Electromyography; Female; Hardness; Humans; Jaw; Masseter Muscle; Mastication; Models, Biological; Rheology; Temporal Muscle; Tooth; Touch
TL;DR: The combination of material properties and oral processing parameters were able to explain all sensory texture differences in a highly adhesive food. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Sources: Web Of Science, ORCID
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 n, C. Woods*, E. Foegeding n & M. Morgenstern*

Contributors: A. Wilson*, P. Luck n, C. Woods*, E. Foegeding n & M. Morgenstern*

author keywords: Chewing; Mastication; Video tracking; Food; Sensory; Consumer
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Sources: Web Of Science, ORCID
Added: August 6, 2018

2015 journal article

Charge related astringency of chitosans

FOOD HYDROCOLLOIDS, 48, 174–178.

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

Contributors: P. Luck n, K. Vårum* & E. Foegeding n

author keywords: Astringency; Chitosan; Saliva; Proline-rich proteins; Mucins
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID
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 n, B. Vardhanabhuti*, Y. Yong*, T. Laundon n, D. Barbano* & E. Foegeding n

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

author keywords: whey protein concentrate; serum protein concentrate; functional properties; microfiltration
MeSH headings : Animals; Dairy Products; Food Technology / methods; Freeze Drying; Gels / chemistry; Milk / chemistry; Milk Proteins / chemistry; Whey Proteins
TL;DR: Comparisons of functional properties of serum protein concentrate with whey protein concentrate made from the same milk and with commercial WPC found differences in functional properties may be explained by differences in composition and extent of denaturation or aggregation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2011 chapter

Milk Protein Products: Whey Protein Products

In Encyclopedia of Dairy Sciences: Second Edition (pp. 873–878).

By: E. Foegeding n, P. Luck n & B. Vardhanabhuti*

Contributors: E. Foegeding n, P. Luck n & B. Vardhanabhuti*

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: ORCID
Added: January 26, 2024

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 n, P. Luck n, M. Drake n, J. Osborne n & E. Foegeding n

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

author keywords: astringency; beta-lactoglobulin; saliva
MeSH headings : Adult; Beverages / analysis; Buffers; Female; Humans; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Saliva / physiology; Sucrose / analogs & derivatives; Sucrose / chemistry; Taste; Whey Proteins; Young Adult
TL;DR: Both sensory evaluation and in vitro study of interactions between beta-LG and saliva indicate that astringency of whey proteins is a complex process determined by the extent of aggregation occurring in the mouth, which depends on the whey protein beverage pH and buffering capacity in addition to saliva flow rate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID
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 n, M. Kelly n, P. Luck n, M. Drake n & E. Foegeding n

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

author keywords: whey protein; beverage; astringency
MeSH headings : Adult; Buffers; Electrophoresis, Polyacrylamide Gel; Female; Humans; Hydrogen-Ion Concentration; Lactoferrin / chemistry; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Taste; Whey Proteins; Young Adult
TL;DR: It can be concluded that interactions between positively charged whey proteins and salivary proteins play a role in astringency of proteins at low pH. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID
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 n, P. Luck n & E. Foegeding n

Contributors: J. Beecher*, M. Drake n, P. Luck n & E. Foegeding n

author keywords: astringency; saliva; whey protein
MeSH headings : Animals; Beverages / analysis; Beverages / standards; Cattle; Dose-Response Relationship, Drug; Food Handling / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / analysis; Milk Proteins / chemistry; Milk Proteins / pharmacology; Rheology; Taste; Viscosity; Whey Proteins
TL;DR: It is proposed that astringency is related to interactions between positively charged whey proteins and negatively charged saliva proteins, as the pH decreased between 3.4 and 2.6, the negative charge on the saliva proteins decreased, causing the interactions with Whey proteins to decrease. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, ORCID
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 n & E. Foegeding n

Contributors: P. Luck n & E. Foegeding n

author keywords: sugar; egg white protein; whey protein isolate; copper; beta-lactoglobulin dimerization
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Sources: Web Of Science, ORCID
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 n, M. Drake n, E. Foegeding n, P. Gerard* & D. Barbano*

Contributors: M. Whetstine n, P. Luck n, M. Drake n, E. Foegeding n, P. Gerard* & D. Barbano*

author keywords: 291-kilogram block; flavor development; texture development
MeSH headings : Animals; Cheese / analysis; Cheese / standards; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Least-Squares Analysis; Milk Proteins / chemistry; Milk Proteins / metabolism; Taste; Time Factors; Volatilization; Water / analysis
TL;DR: Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

2006 article

Factors determining the physical properties of protein foams

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

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

Contributors: E. Foegeding n, P. Luck n & J. Davis n

author keywords: foams; proteins; air-water interface; surface tension
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
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 n, P. Luck n & J. Davis n

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

UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
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, N. Bray n & E. Foegeding n

Contributors: P. Luck n, N. Bray n & E. Foegeding n

author keywords: foams; whey protein; yield stress; overrun; salts
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
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 n, P. Luck n, E. Foegeding n & C. Daubert n

Contributors: C. Pernell n, P. Luck n, E. Foegeding n & C. Daubert n

author keywords: angel food cake; whey protein; egg-white protein; rheology; cake; baking; WPI
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
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 n, P. Luck n & J. Davis n

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

author keywords: foams; protein; yield stress; overrun
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
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 n, T. Lanier n, C. Daubert n & P. Kwanyuen n

Contributors: P. Luck n, T. Lanier n, C. Daubert n & P. Kwanyuen n

author keywords: soy isolate; small deformation rheology; Rousse theory; Prolina; frequency sweep
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID
Added: August 6, 2018

Employment

Updated: January 9th, 2024 09:32

2001 - present

North Carolina State University Raleigh, North Carolina, US
Lecturer Food, Bioprocessing and Nutrition Sciences

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