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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Select publications over the past 5 years (2009 – 2014)

Vardhanabhuti, B, Yucel, U., Coupland, J.N., and Foegeding, E.A. 2009. Interactions between ?-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability. Food Hydrocolloids 23:1511-1520.

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. J. 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. J. Food Science 74:E269-E227.

Rogers, N.R., Drake, M.A., Daubert, C.R., McMahon, D.J., Bletsch, T.K. and Foegeding, E.A. 2009. The effect of aging on low, reduced and full fat Cheddar cheese texture. J. Dairy Sci. 92:4756-4772.

Yang, X., and Foegeding, E.A. 2010. Effects of sucrose on egg white protein and whey protein isolate foams: factors determining properties of wet and dry foams (cakes). Food Hydrocolloids 24:227-238.

Yong, Y.H. and Foegeding, E.A. 2010. Caseins: Utilizing molecular chaperone properties to control protein aggregation in foods. J. Agricultural and Food Chemistry 58, 685–693.

Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M.A., Osborne, J., and Foegeding, E.A. 2010. Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH. J. Dairy Science 93:1900-1909.

Barden, L., Cakir, E., Leksrisompong, P.N., Ryan, K.N., Foegeding, E.A. and Drake, M.A. 2010. Effect of flavor on perceived texture of whey protein isolate gels. J. Sensory Studies 25:447-462.

Vardhanabhuti, B., Kelly, M., Luck, P., Drake, M.A., and Foegeding. E.A. 2010. Roles of charge interactions on astringency of whey proteins at low pH. Journal of Dairy Science 93:1890-1899.

Foegeding, E.A., Çak?r, E. and Koç, H. 2010. Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations. International Dairy Journal 20:562-570.

Vardhanabhuti, B., Kayankarn, W., and Foegeding, E.A. 2010. Formation of elastic whey protein gels at low pH by acid equilibration. J. Food Science 75:E305-E313.

Rogers, N.R., McMahon, D.J., Daubert, C.R., Berry, T.K. and Foegeding, E.A. 2010. Rheological properties and microstructure of Cheddar cheese made with different fat contents. Journal of Dairy Science 93:4565-4576.

Kehoe, J. and Foegeding, E.A. 2011. Interaction between ?-casein and whey proteins as a function of pH and salt concentration. Journal of Agricultural and Food Chemistry 59:349–355.

Yang, X., Rogers, N. R., Berry, T. K. and Foegeding, E.A. 2011. Modeling the rheological properties of cheddar cheese with different fat contents at various temperatures. Journal of Texture Studies 42:331-348.

Foegeding, E.A., Daubert, C.R., Drake, M.A., Essick, G. Trulsson, M., Vinyard, C. and van de Velde, F. 2011. A comprehensive approach to understanding textural properties of semi-and soft-solid foods. Journal of Textural Studies 42:103–129.

Leksrisompong, P. and Foegeding, E.A. 2011. How micro-phase separation alters the heating rate effects of globular protein gelation. Journal of Food Science 76:E318-E327.

Çak?r, E. and Foegeding, E.A. 2011. Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures. Food Hydrocolloids 25(6):1538-1546.

Vardhanabhuti, B., Cox, P., Norton, I.T., and Foegeding, E.A. 2011. Lubricating properties of human whole saliva as affected by ?-lactoglobulin. Food Hydrocolloids 25(6)1499-1506.

Andrews, P., Kelly, M., Vardhanabhuti, B. and Foegeding, E.A. 2011. Dynamic modeling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages. International Dairy Journal 21:523-530.

Yang, X. and Foegeding, E.A. 2011. The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties. Food Hydrocolloids 25(7):1687-1701.

Foegeding, E.A. and Davis, J.P. 2011. Food protein functionality: A comprehensive approach. Food Hydrocolloids 25:1853-1864.

Çak?r, E., Daubert, C.R., Drake, M.A., Vinyard, C.J., Essick, G. and Foegeding, E.A. 2012. The effect of microstructure on the sensory perception and textural characteristics of whey protein/?-carrageenan mixed gels. Food Hydrocolloids. 26:33-43.

Çakir, E., Koç, H., Vinyard, C.J., Essick, G., Daubert, C.R., Drake, M.A. and Foegeding, E.A. 2012. Evaluation of texture changes due to compositional differences using oral processing. J. Texture Studies 43:257-267.

Leksrisompong, P.N., Lanier, T.C. and Foegeding, E.A. 2012. Effect of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation. Journal of Food Science 77:E60-E67.

Ryan, K.N., Vardhanabhuti, B., Jaramillo, D.P., van Zanten, J.H., Coupland, J.N. and Foegeding. E.A. 2012. Stability and mechanism of whey protein soluble aggregates thermally treated with salts. Food Hydrocolloids 27:411-420.

Çak?r, E. , Daubert, C.R., Drake, M.A., Vinyard, C.J., Essick, G. and Foegeding, E.A. 2012. Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures. Food Hydrocolloids 29:234-245.

Çak?r, E., Khan S.A., and Foegeding, E.A. 2012. The effect of pH on gel structures produced using protein-polysaccharide segregative phase separation and network inversion. International Dairy Journal 27:99-102.

Barden, L.M., Drake, M.A. and Foegeding, E.A. 2012. Impact of sample thickness on descriptive analysis of Cheddar cheese. Journal of Sensory Studies 27:286-293.

Koç, H, Vinyard, C.J., Essick, G.K. and Foegeding, E.A. 2013. Food Oral Processing: Conversion of Food Structure to Textural Perception. Annual Reviews of Food Science and Technology 4:237-266.

Pascua, Y., Koç, H., Foegeding. E.A. 2013. Food structure: roles of mechanical properties and oral processing in determining sensory texture of soft materials. Current Opinion in Colloid and Interface Science 18:324–333.

Ryan, K.N., Zhong, Q. and Foegeding, E.A. 2013. Use of whey protein soluble aggregates for thermal stability – a hypothesis paper. J. Food Science 78:R1105-R1115.

Luck, P.J, Vardhanabhuti, B., Yong, Y.H., Laundon, T., Barbano, D.M., and Foegeding, E.A. 2013. Functional properties of “native” whey protein concentrates. J. Dairy Science 96:5522-5531.

Koç, H., Çak?r, E., Vinyard, C., Essick, G., Drake, M.A., Osborne, J., and Foegeding. E.A. 2014. Adaption of oral processing to the fracture properties of soft solids. J. Texture Studies 45:47-61.

Kehoe, J.J. and Foegeding, E.A. 2014. The characteristics of aggregates formed by ?-lactoglobulin ?-casein mixtures. Food Hydrocolloids 39:264-271.

Uram-Tuculescu, S., Cooper, L.F. Foegeding, E.A., Vinyard, C.J., De Kok, I.J. and Essick, G. 2014. Electromyographic evaluation of masticatory muscles in dentate subjects versus conventional and implant-supported fixed and removable denture wearers – a preliminary report comparing model foods. The International Journal of Prosthodontics (Accepted; April, 6 2014).

Ryan, K.N. and Foegeding, E.A. 2014. Formation of soluble whey protein aggregates and their stability in beverages. Food Hydrocolloids (Accepted May 29, 2014).

van Mil, H.G.J., Foegeding, E.A., Windhab, E.J., Perrot, N., van der Linden, E. 2014. A complex system approach to address world challenges in Food and Agriculture. Trends in Food Science and Technology (Accepted July 6, 2014).

North Carolina State University, Raleigh, NC 27695