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Department of Food Science NCSU Homepage Department of Food, Bioprocessing and Nutrition Sciences Protein Functionality & Physical Properties of Foods Email Dr. E. Allen Foegeding
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RECENT PUBLICATIONS


Recent American Chemical Society Publications (click link)

Other Publications

Yang, X., Berry, T.K. and Foegeding, E.A.  2009.  Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties.  Journal of Food Science 74: E259-E268.


Berry, T.K., Yang, X., and Foegeding, E.A.  2009.  Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality. Journal of Food Science 74: E269-E277.

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.

Yong, Y.H. and Foegeding, E.A. 2008.  Effects of caseins on thermal stability of bovine beta-lactoglobulin. J. Agric. Food Chem. (accepted).

Vardhanabhuti, B, Yucel, U., Coupland, J.N., and Foegeding, E.A.  Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability. Food Hydrocolloids (in press). 

Yang, X., Berry, T.K. and Foegeding, E.A.  200X.  Foaming and interfacial properties of whey protein isolate and egg white protein, alone and in combination. J. Food Science (submitted August, 2008).

Berry, T.K. and Foegeding, E.A.  200X.  Microstructural comparison of foams and cake batters prepared from egg white protein and whey protein isolate, alone and in combination. J. Food Science (submitted August, 2008).

 
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