Seuraa
E. Allen Foegeding
E. Allen Foegeding
Professor Emeritus of Food Science, North Carolina State University
Vahvistettu sähköpostiosoite verkkotunnuksessa ncsu.edu
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Viittaukset
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Advances in modifying and understanding whey protein functionality
EA Foegeding, JP Davis, D Doucet, MK McGuffey
Trends in Food Science & Technology 13 (5), 151-159, 2002
5612002
The gelation of proteins
GR Ziegler, EA Foegeding
Advances in food and nutrition research 34, 203-298, 1990
5431990
Characteristics of edible muscle tissues
F EA
Food chemistry, 1996
4871996
Food protein functionality: A comprehensive approach
EA Foegeding, JP Davis
Food hydrocolloids 25 (8), 1853-1864, 2011
4722011
Factors determining the physical properties of protein foams
EA Foegeding, PJ Luck, JP Davis
Food hydrocolloids 20 (2-3), 284-292, 2006
4372006
Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate
S Barbut, EA Foegeding
Journal of Food Science 58 (4), 867-871, 1993
3551993
Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report
CV Morr
Food Technol. 44, 100-112, 1990
3321990
Microcentrifuge‐based method for measuring water‐holding of protein gels
PN Kocher, EA Foegeding
Journal of Food Science 58 (5), 1040-1046, 1993
3071993
Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity
D Doucet, DE Otter, SF Gauthier, EA Foegeding
Journal of Agricultural and Food Chemistry 51 (21), 6300-6308, 2003
2552003
Some lipid characteristics and interactions in muscle foods--a review
CE Allen, EA Foegeding
Food Technology 35 (5), 1981
2521981
Water-holding properties of thermally preconditioned chicken breast and leg meat
JK Northcutt, EA Foegeding, FW Edens
Poultry Science 73 (2), 308-316, 1994
2491994
Rheological study on the fractal nature of the protein gel structure
S Ikeda, EA Foegeding, T Hagiwara
Langmuir 15 (25), 8584-8589, 1999
2451999
Invited review: Sensory and mechanical properties of cheese texture
EA Foegeding, MA Drake
Journal of dairy science 90 (4), 1611-1624, 2007
2052007
Effect of gums on low‐fat meat batters
EA Foegeding, SR Ramsey
Journal of Food Science 51 (1), 33-36, 1986
1981986
Sensory and mechanical aspects of cheese texture
EA Foegeding, J Brown, MA Drake, CR Daubert
International Dairy Journal 13 (8), 585-591, 2003
1942003
A comprehensive approach to understanding textural properties of semi‐and soft‐solid foods
EA Foegeding, CR Daubert, MA Drake, G Essick, M Trulsson, CJ Vinyard, ...
Journal of texture studies 42 (2), 103-129, 2011
1892011
Effect of heating rate on thermally formed myosin, fibrinogen and albumin gels
EA Foegeding, CE Allen, WR Dayton
Journal of Food Science 51 (1), 104-108, 1986
1871986
Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
Y Pascua, H Koç, EA Foegeding
Current Opinion in Colloid & Interface Science 18 (4), 324-333, 2013
1852013
NONDISULFIDE COVALENT CROSS‐LINKING OF MYOSIN HEAVY CHAIN IN “SETTING” OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI1
GG Kamath, TC Lanier, EA Foegeding, DD Hamann
Journal of Food Biochemistry 16 (3), 151-172, 1992
1811992
Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures
E Çakır, EA Foegeding
Food Hydrocolloids 25 (6), 1538-1546, 2011
1802011
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