RECENT PUBLICATIONS

Recent American Chemical Society Publications (click link)

Other Publications

Ravindra, P, Genovese, D.B., Foegeding, E.A. and Rao, M.A. 2004. Rheology and particle size of mixed whey protein isolate/cross-linked waxy maize starch gels. Food Hydrocolloids 18:775-781.

Davis, J.P. and Foegeding, E.A. 2004. Foaming and interfacial properties of polymerized whey protein isolate. J. Food Sci. 69(5):405-410.

Zhang, G., Foegeding, E.A. and Hardin, C.C. 2004. Effect of sulfated polysaccharides on heat-induced structural changes in ß-lactoglobulin. J. Agric. Food Chem. 52:3975-3981.

Resch, J.J., Daubert, C.R. and Foegeding, E.A. 2004. Comparison of drying operations on the rheological properties of whey protein thickening ingredients. International Journal of Food Science and Technology 39:1-9.

Gwartney, E.A., Larick, D.K. and Foegeding, E.A. 2004. Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels. J. Food Sci. 69:S333-339.

Resch, J.J., Daubert, C.R. and Foegeding, E.A. 2005. ß-Lactoglobulin gelation and derivatization: effect of acidulant selection and heating conditions. J. Food Sci. 70:C79-C86.

Resch, J.J., Daubert C.R. and Foegeding, E.A. 2005. Acidulant effects on the rheological properties of Beta-Lactoglobulin gels and derivatized powders. Food Hydrocolloids 19:851-860.

Daubert, C.R.,Hudson, H.M., Pichan, P. and Foegeding, E.A.. 2005. Rheological characterization and electrokinetic phenomena of charged whey protein colloids of defined sizes. LWT-Food Science and Technology. 39:206-215.

Zhang, J., Daubert, C.R. and Foegeding, E.A. 2005. Characterization of polyacrylamide gels as an elastic model for food gels. Rheologica Acta. 44:622-630.

Beucler, J.L., Drake, M.A. and Foegeding E.A. 2005. Design of a beverage from whey permeate. J. Food Sci. 70:S277-S285.

Doucet, D. and Foegeding, E.A. 2005. Gel formation of peptides produced by extensive enzymatic hydrolysis of ß-lactoglobulin. Biomacromolecules 6(2):1140-1148.

McGuffey, M.K., Epting, K.L., Kelly, R.M. and Foegeding, E.A. 2005. Denaturation and aggregation of three alpha-lactalbumin preparations at neutral pH. J. Agric. Food Chem. 53:3182-3190.

Davis, J.P., Doucet, D. and Foegeding, E.A. 2005. Foaming and interfacial properties of hydrolyzed ß-lactoglobulin. Journal of Colloid and Interface Science 288:412-422.

Zhang, J., Daubert, C.R. and Foegeding, E.A. 2005. Fracture analysis of alginate gels. Journal of Food Science 70:E425-E431.

Foegeding, E.A., Luck, P.J. and Davis, J.P. 2006. Factors determining the physical properties of protein foams. Food Hydrocolloids 20:284-292.

Barrangou, L.M, Daubert, C.R. and Foegeding, E.A. 2006. Textural properties of agarose gels. I. Rheological and fracture properties. Food Hydrocolloids 20:184-195.

Barrangou, L.M, Daubert, C.R. and Foegeding, E.A. 2006. Textural properties of agarose gels. II. Relationship between fracture properties, small-strain rheology, and sensory texture. Food Hydrocolloids 20:196-203.