Search Results - Foegeding, E. Allen

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  1. 1
    Food Protein Functionality-A New Model

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

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  2. 2
    Food Authentication in the 21st Century: The Power of Analytical Methods Combined with Big Data Analysis

    Food Authentication in the 21st Century: The Power of Analytical Methods Combined with Big Data Analysis by Foegeding, E. Allen

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  3. 3
    Formulation of protein-polyphenol particles for applications in food systems

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

    Published in Food & function
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  4. 4
    It's Only Natural

    It's Only Natural by Foegeding, E Allen

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  5. 5
    A Picture is Worth……Turning into Quantitative Data

    A Picture is Worth……Turning into Quantitative Data by Allen Foegeding, E

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  6. 6
    A Great Time for Food Science in New Zealand

    A Great Time for Food Science in New Zealand by Foegeding, E Allen

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  7. 7
    Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties

    Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties by Cubides, Yvette T. Pascua, Eklund, Peter R., Foegeding, E. Allen

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  8. 8
    Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

    Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations by Allen Foegeding, E., Çakır, Esra, Koç, Hicran

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  9. 9
    Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods

    Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods by Lila, Mary Ann, Schneider, Maggie, Devlin, Amy, Plundrich, Nathalie, Laster, Scott, Foegeding, E. Allen

    Published in Food & function
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  10. 10
    Food protein functionality: A comprehensive approach

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

    Published in Food hydrocolloids
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  11. 11
    Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods

    Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based... by Li, Min, Ndiaye, Cheikh, Corbin, Sydney, Foegeding, E. Allen, Ferruzzi, Mario G.

    Published in Food chemistry
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  12. 12
    Designing Whey Protein-Polysaccharide Particles for Colloidal Stability

    Designing Whey Protein-Polysaccharide Particles for Colloidal Stability by Wagoner, Ty, Vardhanabhuti, Bongkosh, Foegeding, E. Allen

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  13. 13
    Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions

    Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions by Foegeding, E. Allen

    Published in Food biophysics
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  14. 14
    New Direction for the Journal of Food Science: Same Goals, Higher Standards

    New Direction for the Journal of Food Science: Same Goals, Higher Standards by Allen Foegeding, E.

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  15. 15
    Federal Funding for Food Science - Challenges and Opportunities

    Federal Funding for Food Science - Challenges and Opportunities by Foegeding, E Allen, Sathe, Shridhar

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  16. 16
    Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures

    Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures by Çakır, Esra, Foegeding, E. Allen

    Published in Food hydrocolloids
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  17. 17
    EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

    EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING by ÇAKIR, ESRA, KOÇ, HICRAN, VINYARD, CHRISTOPHER J., ESSICK, GREGORY, DAUBERT, CHRISTOPHER R., DRAKE, MARYANNE, FOEGEDING, E. ALLEN

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  18. 18
    Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

    Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials by Pascua, Yvette, Koç, Hicran, Foegeding, E. Allen

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  19. 19
    Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation

    Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation by Leksrisompong, Phanin N., Lanier, Tyre C., Foegeding, E. Allen

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  20. 20
    Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

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

    Published in Food hydrocolloids
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