Impact of composition and texture of protein-added yogurts on oral activity von Morell, Pere, Tárrega, Amparo, Foegeding, Edward Allen, Fiszman, Susana

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MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES von YANG, XIN, ROGERS, NEAL ROBERT, BERRY, TRISTAN KENDRICKS, FOEGEDING, EDWARD ALLEN

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Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure–Function Relationships of Legum... von Tang, Chuan-He, Sun, Xin, Foegeding, Edward Allen

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Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Therm... von Tang, Chuan-He, Chen, Ling, Foegeding, Edward Allen

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Surface energy and viscoelasticity influence caramel adhesiveness von Wagoner, Ty B., Foegeding, Edward Allen

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How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation von Leksrisompong, Phanin N., Foegeding, Edward Allen

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How MicroaPhase Separation Alters the Heating Rate Effects on Globular Protein Gelation von Leksrisompong, Phanin N, Foegeding, Edward Allen

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Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl 2 , Glucono-δ-lactone (GDL), and Transglutaminase: Influence of The... von Tang, Chuan-He, Chen, Ling, Foegeding, Edward Allen

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Food Protein Functionality-A New Model von Foegeding, E. Allen

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Food protein functionality: A comprehensive approach von Foegeding, E. Allen, Davis, Jack P.

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Formulation of protein-polyphenol particles for applications in food systems von Diaz, Joscelin T, Foegeding, E. Allen, Lila, Mary Ann

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Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes) von Yang, Xin, Foegeding, E. Allen

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The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties von Yang, Xin, Foegeding, E. Allen

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Foaming and sensory characteristics of protein-polyphenol particles in a food matrix von Diaz, Joscelin T., Foegeding, E. Allen, Stapleton, Lee, Kay, Colin, Iorizzo, Massimo, Ferruzzi, Mario G., Lila, Mary Ann

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Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture von Koç, Hicran, Drake, MaryAnne, Vinyard, Christopher J., Essick, Gregory, van de Velde, Fred, Foegeding, E. Allen

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Fracture analysis of alginate gels von Zhang, J, Daubert, C.R, Foegeding, E.A

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A proposed strain-hardening mechanism for alginate gels von Zhang, Junhua, Daubert, Christopher R., Allen Foegeding, E.

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Characterization of polyacrylamide gels as an elastic model for food gels von JUNHUA ZHANG, DAUBERT, Christopher R, FOEGEDING, E. Allen

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Factors that determine the fracture properties and microstructure of globular protein gels von Foegeding, E. Allen, Bowland, Eilene L., Hardin, Charles C.

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Gelation: Principles, Models and Applications to Proteins von Linden, E., van der, Foegeding, E.A

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