Foegeding, E. Allen : rechercher sur Z-Library

Jeffrey J. Resch, Christopher R. Daubert, E. Allen Foegeding

Année:

1991

Langue:

english

Fichier:

PDF, 480 KB

english, 1991

β-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating Conditions

Journal:

Xin Yang, Tristan K. Berry, E. Allen Foegeding

Année:

2005

Langue:

english

Fichier:

PDF, 507 KB

english, 2005

Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties

Journal:

Tristan K. Berry, Xin Yang, E. Allen Foegeding

Année:

2009

Langue:

english

Fichier:

PDF, 663 KB

english, 2009

Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality

Journal:

E. Allen Foegeding, P.J. Luck, J.P. Davis

Année:

2009

Langue:

english

Fichier:

PDF, 1.22 MB

english, 2009

Factors determining the physical properties of protein foams

Journal:

Lisa M. Barrangou, Christopher R. Daubert, E. Allen Foegeding

Année:

2006

Langue:

english

Fichier:

PDF, 177 KB

english, 2006

Textural properties of agarose gels. I. Rheological and fracture properties

Journal:

Xin Yang, E. Allen Foegeding

Année:

2006

Langue:

english

Fichier:

PDF, 562 KB

english, 2006

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

Journal:

E. Allen Foegeding, Jack P. Davis

Année:

2010

Langue:

english

Fichier:

PDF, 906 KB

english, 2010

Food protein functionality: A comprehensive approach

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 689 KB

english, 2011

Polyacrylamide gels as elastic models for food gels

E. Allen Foegeding, C. Gonzalez, D.D. Hamann, Suzanne Case

Journal:

Journal of Food Science Education

Année:

1994

Langue:

english

Fichier:

PDF, 532 KB

english, 1994

Cruess Award Winner Essay: Why I Teach

E. Allen Foegeding

Journal:

Année:

2010

Langue:

english

Fichier:

PDF, 38 KB

english, 2010

Sensory and mechanical aspects of cheese texture

E. Allen Foegeding, Jennifer Brown, MaryAnne Drake, Christopher R. Daubert

Journal:

International Dairy Journal

Année:

2003

Langue:

english

Fichier:

PDF, 221 KB

english, 2003

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 Thermal Treatments before and/or after Emulsification

Tang, Chuan-He, Chen, Ling, Foegeding, Edward Allen

Journal:

Journal of Agricultural and Food Chemistry

Année:

2011

Langue:

english

Fichier:

PDF, 863 KB

english, 2011

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

Plundrich, Nathalie J., White, Brittany L., Dean, Lisa L., Davis, Jack P., Foegeding, E. Allen, Lila, Mary Ann

Journal:

Food & Function

Année:

2015

Langue:

english

Fichier:

PDF, 1.10 MB

english, 2015

An iso-protein model food system for evaluating food texture effects

Campbell, Caroline L., Daubert, Christopher R., Drake, MaryAnne, Foegeding, E. Allen

Journal:

Foegeding, E. Allen, Plundrich, Nathalie, Schneider, Margaret, Campbell, Caroline, Lila, Mary Ann

Année:

2016

Langue:

english

Fichier:

PDF, 1.17 MB

english, 2016

Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

Journal:

Triani, Rini, Foegeding, E. Allen

Année:

2018

Langue:

english

Fichier:

PDF, 1.27 MB

english, 2018

Heat stability of whey protein ingredients based on state diagrams

Journal:

International Dairy Journal

Année:

2019

Langue:

english

Fichier:

PDF, 9.18 MB

english, 2019

Rheology and sensory texture of biopolymer gels

E. Allen Foegeding

Journal:

Current Opinion in Colloid & Interface Science

Année:

2007

Langue:

english

Fichier:

PDF, 236 KB

english, 2007

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

E. Allen Foegeding

Journal:

Food Biophysics

Année:

2006

Langue:

english

Fichier:

PDF, 393 KB

english, 2006

A proposed strain-hardening mechanism for alginate gels

Junhua Zhang, Christopher R. Daubert, E. Allen Foegeding

Journal:

Journal of Food Engineering

Année:

2007

Langue:

english

Fichier:

PDF, 251 KB

english, 2007

Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

E.A. FOEGEDING, C.E. ALLEN, W.R. DAYTON

Journal:

Année:

1986

Langue:

english

Fichier:

PDF, 722 KB

english, 1986

Interaction of Myosin-Albumin and Myosin-Fibrinogen to Form Protein Gels

E.A. FOEGEDING, W.R. DAYTON, C.E. ALLEN

Journal:

Année:

1986

Langue:

english

Fichier:

PDF, 512 KB

english, 1986

Functional Properties of Turkey Salt-Soluble Proteins

E. ALLEN FOEGEDING

Journal:

JUDITH A. DUDZIAK, E. ALLEN FOEGEDING, JAMES A. KNOPP

Année:

1987

Langue:

english

Fichier:

PDF, 757 KB

english, 1987

Gelation and Thermal Transitions in Post-Rigor Turkey Myosin/Actomyosin Suspensions

Journal:

JUDITH A. DUDZIAK, E. ALLEN FOEGEDING

Année:

1988

Langue:

english

Fichier:

PDF, 552 KB

english, 1988

Isolation of Actomyosin and Myosin from Post-Rigor Turkey Breast and Thigh

Journal:

PENNY M. AMATO, DONALD DO HAMANN, HERSHELL R. BALL JR., E. ALLEN FOEGEDING

Année:

1988

Langue:

english

Fichier:

PDF, 446 KB

english, 1988

Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels

Journal:

Année:

1989

Langue:

english

Fichier:

PDF, 746 KB

english, 1989

Development of a Test to Predict Gelation Properties of Raw Turkey Muscle Proteins

E. ALLEN FOEGEDING

Journal:

Jeffrey J. Resch, Christopher R. Daubert, E. Allen Foegeding

Année:

1990

Langue:

english

Fichier:

PDF, 757 KB

english, 1990

A comparison of drying operations on the rheological properties of whey protein thickening ingredients

Journal:

International Journal of Food Science & Technology

Année:

2004

Langue:

english

Fichier:

PDF, 181 KB

english, 2004

Design of a Beverage from Whey Permeate

Janine Beucler, Maryanne Drake, E. Allen Foegeding

Journal:

Junhua Zhang, Christopher R. Daubert, E. Allen Foegeding

Année:

2005

Langue:

english

Fichier:

PDF, 1.29 MB

english, 2005

Fracture Analysis of Alginate Gels

Journal:

AMELIA E. STEINER, E. ALLEN FOEGEDING, MARYANNE DRAKE

Année:

2005

Langue:

english

Fichier:

PDF, 1.08 MB

english, 2005

DESCRIPTIVE ANALYSIS OF CARAMEL TEXTURE

Journal:

Journal of Sensory Studies

Année:

2003

Langue:

english

Fichier:

PDF, 537 KB

english, 2003

THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ-DECALACTONE AND FURANEOL

PATTARIN LEKSRISOMPONG, DAVID M. BARBANO, ALLEN E. FOEGEDING, PATRICK GERARD, MARYANNE DRAKE

Journal:

Journal of Sensory Studies

Année:

2010

Langue:

english

Fichier:

PDF, 122 KB

english, 2010

RHEOLOGICAL PROPERTIES OF WHEY PROTEIN ISOLATE GELS DETERMINED BY TORSIONAL FRACTURE AND STRESS RELAXATION

E. ALLEN FOEGEDING

Journal:

MATTHEW K. McGUFFEY, E. ALLEN FOEGEDING

Année:

1992

Langue:

english

Fichier:

PDF, 514 KB

english, 1992

ELECTROSTATIC EFFECTS ON PHYSICAL PROPERTIES OF PARTICULATE WHEY PROTEIN ISOLATE GELS

Journal:

LISA M. BARRANGOU, MARY ANNE DRAKE, CHRISTOPHER R. DAUBERT, E. ALLEN FOEGEDING

Année:

2001

Langue:

english

Fichier:

PDF, 1.45 MB

english, 2001

SENSORY TEXTURE RELATED TO LARGE-STRAIN RHEOLOGICAL PROPERTIES OF AGAR/GLYCEROL GELS AS A MODEL FOOD

Journal:

DONALD D. HAMANN, JUNHUA ZHANG, CHRISTOPHER R. DAUBERT, E. ALLEN FOEGEDING, KENNETH C. DIEHL JR.

Année:

2006

Langue:

english

Fichier:

PDF, 205 KB

english, 2006

ANALYSIS OF COMPRESSION, TENSION AND TORSION FOR TESTING FOOD GEL FRACTURE PROPERTIES

Journal:

JUNHUA ZHANG, CHRISTOPHER R. DAUBERT, E. ALLEN FOEGEDING

Année:

2006

Langue:

english

Fichier:

PDF, 207 KB

english, 2006

POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS: FRACTURE PROPERTIES AFFECTED BY DEXTRAN AND GLYCEROL

Journal:

XIN YANG, NEAL ROBERT ROGERS, TRISTAN KENDRICKS BERRY, EDWARD ALLEN FOEGEDING

Année:

2006

Langue:

english

Fichier:

PDF, 261 KB

english, 2006

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES

Journal:

ESRA ÇAKIR, HICRAN KOÇ, CHRISTOPHER J. VINYARD, GREGORY ESSICK, CHRISTOPHER R. DAUBERT, MARYANNE DRAKE, E. ALLEN FOEGEDING

Année:

2011

Langue:

english

Fichier:

PDF, 1.07 MB

english, 2011

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

Journal:

Bongkosh Vardhanabhuti, Worarat Khayankan, E. Allen Foegeding

Année:

2012

Langue:

english

Fichier:

PDF, 366 KB

english, 2012

Formation of Elastic Whey Protein Gels at Low pH by Acid Equilibration

Journal:

Phanin N. Leksrisompong, Edward Allen Foegeding

Année:

2010

Langue:

english

Fichier:

PDF, 656 KB

english, 2010

How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation

Journal:

Phanin N. Leksrisompong, Tyre C. Lanier, E. Allen Foegeding

Année:

2011

Langue:

english

Fichier:

PDF, 1.98 MB

english, 2011

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

Journal:

Lisa M. Barrangou, MaryAnne Drake, Christopher R. Daubert, E. Allen Foegeding

Année:

2012

Langue:

english

Fichier:

PDF, 850 KB

english, 2012

Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture

Journal:

Cristina M. Rosell, Allen Foegeding

Année:

2006

Langue:

english

Fichier:

PDF, 137 KB

english, 2006

Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment

Journal:

B. Vardhanabhuti, E. Allen Foegeding

Année:

2007

Langue:

english

Fichier:

PDF, 256 KB

english, 2007

Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH

Journal:

Bongkosh Vardhanabhuti, Umut Yucel, John N. Coupland, E. Allen Foegeding

Année:

2008

Langue:

english

Fichier:

PDF, 498 KB

english, 2008

Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability

Journal: