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E. Allen Foegeding
E. Allen Foegeding
Professor Emeritus of Food Science, North Carolina State University
Verified email at ncsu.edu
Title
Cited by
Cited by
Year
Advances in modifying and understanding whey protein functionality
EA Foegeding, JP Davis, D Doucet, MK McGuffey
Trends in Food Science & Technology 13 (5), 151-159, 2002
5122002
The gelation of proteins
GR Ziegler, EA Foegeding
Advances in food and nutrition research 34, 203-298, 1990
5091990
Characteristics of edible muscle tissues
EA Foegeding
Food chemistry, 1996
4551996
Factors determining the physical properties of protein foams
EA Foegeding, PJ Luck, JP Davis
Food hydrocolloids 20 (2-3), 284-292, 2006
3772006
Food protein functionality: A comprehensive approach
EA Foegeding, JP Davis
Food hydrocolloids 25 (8), 1853-1864, 2011
3762011
Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate
S Barbut, EA Foegeding
Journal of Food Science 58 (4), 867-871, 1993
3361993
Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report
CV Morr, EA Foegeding
Food technology (Chicago) 44 (4), 1990
3171990
Microcentrifuge‐based method for measuring water‐holding of protein gels
PN Kocher, EA Foegeding
Journal of Food Science 58 (5), 1040-1046, 1993
2711993
Rheological study on the fractal nature of the protein gel structure
S Ikeda, EA Foegeding, T Hagiwara
Langmuir 15 (25), 8584-8589, 1999
2301999
Some lipid characteristics and interactions in muscle foods--a review
CE Allen, EA Foegeding
Food Technology, 1981
2301981
Water-holding properties of thermally preconditioned chicken breast and leg meat
JK Northcutt, EA Foegeding, FW Edens
Poultry Science 73 (2), 308-316, 1994
2251994
Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity
D Doucet, DE Otter, SF Gauthier, EA Foegeding
Journal of Agricultural and Food Chemistry 51 (21), 6300-6308, 2003
2222003
Effect of gums on low‐fat meat batters
EA Foegeding, SR Ramsey
Journal of Food Science 51 (1), 33-36, 1986
1911986
Effect of heating rate on thermally formed myosin, fibrinogen and albumin gels
EA Foegeding, CE Allen, WR Dayton
Journal of Food Science 51 (1), 104-108, 1986
1771986
NONDISULFIDE COVALENT CROSS‐LINKING OF MYOSIN HEAVY CHAIN IN “SETTING” OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI1
GG Kamath, TC Lanier, EA Foegeding, DD Hamann
Journal of Food Biochemistry 16 (3), 151-172, 1992
1761992
Interactions of. alpha.-lactalbumin and bovine serum albumin with. beta.-lactoglobulin in thermally induced gelation
ME Hines, EA Foegeding
Journal of Agricultural and Food Chemistry 41 (3), 341-346, 1993
1671993
Invited review: Sensory and mechanical properties of cheese texture
EA Foegeding, MA Drake
Journal of dairy science 90 (4), 1611-1624, 2007
1642007
Rheological and water‐holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum
EA Foegeding, SR Ramsey
Journal of Food Science 52 (3), 549-553, 1987
1641987
Factors that determine the fracture properties and microstructure of globular protein gels
EA Foegeding, EL Bowland, CC Hardin
Food Hydrocolloids 9 (4), 237-249, 1995
1621995
Sensory and mechanical aspects of cheese texture
EA Foegeding, J Brown, MA Drake, CR Daubert
International Dairy Journal 13 (8), 585-591, 2003
1612003
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