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