@article{franks_jeltema_luck_beckley_foegeding_vinyard_2019, title={Morphological and masticatory performance variation of mouth behavior groups}, ISBN={1745-4603}, DOI={10.1111/jtxs.12483}, journal={JOURNAL OF TEXTURE STUDIES}, author={Franks, Erin M. and Jeltema, Melissa and Luck, Paige J. and Beckley, Jacqueline and Foegeding, E. Allen and Vinyard, Christopher J.}, year={2019} }
 @article{wagoner_luck_foegeding_2016, title={Caramel as a model system for evaluating the roles of mechanical properties and oral processing on sensory perception of texture}, volume={81}, DOI={10.1111/1750-3841.13237}, number={3}, journal={Journal of Food Science}, author={Wagoner, T. B. and Luck, P. J. and Foegeding, E. A.}, year={2016}, pages={S736–744} }
 @article{wilson_luck_woods_foegeding_morgenstern_2016, title={Comparison of jaw tracking by single video camera with 3D electromagnetic system}, volume={190}, DOI={10.1016/j.jfoodeng.2016.06.008}, journal={Journal of Food Engineering}, author={Wilson, A. and Luck, P. and Woods, C. and Foegeding, E. A. and Morgenstern, M.}, year={2016}, pages={22–33} }
 @article{luck_varum_foegeding_2015, title={Charge related astringency of chitosans}, volume={48}, DOI={10.1016/j.foodhyd.2015.02.024}, journal={Food Hydrocolloids}, author={Luck, P. and Varum, K. M. and Foegeding, E. A.}, year={2015}, pages={174–178} }
 @article{luck_vardhanabhuti_yong_laundon_barbano_foegeding_2013, title={Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates}, volume={96}, DOI={10.3168/jds.2013-6617}, number={9}, journal={Journal of Dairy Science}, author={Luck, P. J. and Vardhanabhuti, B. and Yong, Y. H. and Laundon, T. and Barbano, D. M. and Foegeding, E. A.}, year={2013}, pages={5522–5531} }
 @article{kelly_vardhanabhuti_luck_drake_osborne_foegeding_2010, title={Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH}, volume={93}, DOI={10.3168/jds.2009-2853}, number={5}, journal={Journal of Dairy Science}, author={Kelly, M. and Vardhanabhuti, B. and Luck, P. and Drake, M. A. and Osborne, J. and Foegeding, E. A.}, year={2010}, pages={1900–1909} }
 @article{vardhanabhuti_kelly_luck_drake_foegeding_2010, title={Roles of charge interactions on astringency of whey proteins at low pH}, volume={93}, DOI={10.3168/jds.2009-2780}, number={5}, journal={Journal of Dairy Science}, author={Vardhanabhuti, B. and Kelly, M. A. and Luck, P. J. and Drake, M. A. and Foegeding, E. A.}, year={2010}, pages={1890–1899} }
 @article{beecher_drake_luck_foegeding_2008, title={Factors regulating astringency of whey protein beverages}, volume={91}, DOI={10.3168/jds.2008-1083}, number={7}, journal={Journal of Dairy Science}, author={Beecher, J. W. and Drake, M. A. and Luck, P. J. and Foegeding, E. A.}, year={2008}, pages={2553–2560} }
 @article{luck_foegeding_2008, title={The role of copper in protein foams}, volume={3}, DOI={10.1007/s11483-008-9060-0}, number={2}, journal={Food Biophysics}, author={Luck, P. J. and Foegeding, E. A.}, year={2008}, pages={255–260} }
 @article{whetstine_luck_drake_foegeding_gerard_barbano_2007, title={Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese}, volume={90}, DOI={10.3168/jds.2006-755}, number={7}, journal={Journal of Dairy Science}, author={Whetstine, M. E. C. and Luck, P. J. and Drake, M. A. and Foegeding, E. A. and Gerard, P. D. and Barbano, D. M.}, year={2007}, pages={3091–3109} }
 @article{foegeding_luck_davis_2006, title={Factors determining the physical properties of protein foams}, volume={20}, DOI={10.1016/j.foodhyd.2005.03.014}, number={03-Feb}, journal={Food Hydrocolloids}, author={Foegeding, E. A. and Luck, P. J. and Davis, J. P.}, year={2006}, pages={284–292} }
 @article{pernell_foegeding_luck_davis_2004, title={Properties of whey and egg white protein foams (vol 204, pg 9, 2002)}, volume={238}, DOI={10.1016/j.colsurfa.2004.03.003}, number={03-Jan}, journal={Colloids and Surfaces. A, Physicochemical and Engineering Aspects}, author={Pernell, C. W. and Foegeding, E. A. and Luck, P. J. and Davis, J. P.}, year={2004}, pages={161} }
 @article{luck_bray_foegeding_2002, title={Factors determining yield stress and overrun of whey protein foams}, volume={67}, DOI={10.1111/j.1365-2621.2002.tb08704.x}, number={5}, journal={Journal of Food Science}, author={Luck, P. J. and Bray, N. and Foegeding, E. A.}, year={2002}, pages={1677–1681} }
 @article{pernell_luck_foegeding_daubert_2002, title={Heat-induced changes in angel food cakes containing egg-white protein or whey protein isolate}, volume={67}, DOI={10.1111/j.1365-2621.2002.tb08843.x}, number={8}, journal={Journal of Food Science}, author={Pernell, C. W. and Luck, P. J. and Foegeding, E. A. and Daubert, C. R.}, year={2002}, pages={2945–2951} }
 @article{pernell_foegeding_luck_davis_2002, title={Properties of whey and egg white protein foams}, volume={204}, DOI={10.1016/S0927-7757(01)01061-5}, number={1-3}, journal={Colloids and Surfaces. A, Physicochemical and Engineering Aspects}, author={Pernell, C. W. and Foegeding, E. A. and Luck, P. J. and Davis, J. P.}, year={2002}, pages={9–21} }
 @article{luck_lanier_daubert_kwanyuen_2002, title={Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling}, volume={67}, DOI={10.1111/j.1365-2621.2002.tb10293.x}, number={4}, journal={Journal of Food Science}, author={Luck, P. J. and Lanier, T. C. and Daubert, C. R. and Kwanyuen, P.}, year={2002}, pages={1379–1382} }