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51

A proposed strain-hardening mechanism for alginate gels

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

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 251 KB

english, 2007

52

Clostridium perfringens CELLS AND PHOSPHOLIPASE C ACTIVITY AT CONSTANT AND LINEARLY RISING TEMPERATURES

P. M. FOEGEDING, F. F. BUSTA

Journal:

Journal of Food Science

Year:

1980

Language:

english

File:

PDF, 862 KB

english, 1980

53

A Comparison of Nonmeat Proteins, Sodium Tripolyphosphate and Processing Temperature Effects on Physical and Sensory Properties of Frankfurters

J. T. KEETON, E. A. FOEGEDING, C. PATANA-ANAKE

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 596 KB

english, 1984

54

Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten

C. PATANA-ANAKE, E. A. FOEGEDING

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 536 KB

english, 1985

55

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

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

Journal:

Journal of Food Science

Year:

1986

Language:

english

File:

PDF, 722 KB

english, 1986

56

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

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

Journal:

Journal of Food Science

Year:

1986

Language:

english

File:

PDF, 512 KB

english, 1986

57

Functional Properties of Turkey Salt-Soluble Proteins

E. ALLEN FOEGEDING

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 757 KB

english, 1987

58

KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties

R. PINEDO, D. PILKINGTON, P. M. FOEGEDING

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 601 KB

english, 1987

59

Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg

H. R. BALL JR., M. HAMID-SAMIMI, P. M. FOEGEDING, K. R. SWARTZEL

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 1014 KB

english, 1987

60

Growth and Inactivation of Microorganisms Isolated from Ultrapasteurized Egg

P.M. FOEGEDING, N. W. STANLEY

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 609 KB

english, 1987

61

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

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

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 552 KB

english, 1988

62

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

JUDITH A. DUDZIAK, E. ALLEN FOEGEDING

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 446 KB

english, 1988

63

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

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

Journal:

Journal of Food Science

Year:

1989

Language:

english

File:

PDF, 746 KB

english, 1989

64

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

E. ALLEN FOEGEDING

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 757 KB

english, 1990

65

Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

L.G. PHILLIPS, J.B. GERMAN, T.E. O'NEILL, E.A. FOEGEDING, V.R. HARWALKAR, A. KILARA, B.A. LEWIS, M.E. MANGINO, C.V. MORR, J.M. REGENSTEIN, D.M. SMITH, J.E. KINSELLA

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 571 KB

english, 1990

66

Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White

D.D. HAMANN, P.M. AMATO, M.C. WU, E.A. FOEGEDING

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 722 KB

english, 1990

67

Rheological and Water-Holding Properties of Comminuted Turkey Breast and Thigh: Effects of Initial pH

D.L. DAUM-THUNBERG, E.A. FOEGEDING, H.R. BALL JR.

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 735 KB

english, 1992

68

Microcentrifuge-Based Method for Measuring Water-Holding of Protein Gels

P.N. KOCHER, E.A. FOEGEDING

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 1.04 MB

english, 1993

69

Gelation of Turkey Breast and Thigh Myofibrils: Changes During Isolation of Myofibrils

J.K. NORTHCUlT, C.L. LAVELLE, E.A. FOEGEDING

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 623 KB

english, 1993

70

Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature

C.L. LAVELLE, E.A. FOEGEDING

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 740 KB

english, 1993

71

Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate

S. BARBUT, E. A. FOEGEDING

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 800 KB

english, 1993

72

Inactivation Kinetics of Listeria innocua in Skim Milk in a Continuous Flow Processing System

T.M. FAIRCHILD, K.R. SWARTZEL, P.M. FOEGEDING

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 591 KB

english, 1994

73

Bacillus cereus and Bacillus stearothermophilus Spore Inactivation in Batch and Continuous Flow Systems

G.G. WESCOlT, T.M. FAIRCHILD, P.M. FOEGEDING

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 676 KB

english, 1995

74

Control of Bacillus cereus Spores and Spoilage Microflora in Sous Vide Chicken Breast

B.E. TURNER, P.M. FOEGEDING, D.K. LARICK, A.H. MURPHY

Journal:

Journal of Food Science

Year:

1996

Language:

english

File:

PDF, 255 KB

english, 1996

75

Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein Gels

H. Li, A.D. Errington, E.A. Foegeding

Journal:

Journal of Food Science

Year:

1999

Language:

english

File:

PDF, 137 KB

english, 1999

76

pH Induced Aggregation and Weak Gel Formation of Whey Protein Polymers

S. Mleko, E.A. Foegeding

Journal:

Journal of Food Science

Year:

2000

Language:

english

File:

PDF, 147 KB

english, 2000

77

Measurement of the Yield Stress of Protein Foams by Vane Rheometry

C.W. Pernell, E.A. Foegeding, C.R. Daubert

Journal:

Journal of Food Science

Year:

2000

Language:

english

File:

PDF, 117 KB

english, 2000

78

Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis

D. Doucet, S.F. Gauthier, E.A. Foegeding

Journal:

Journal of Food Science

Year:

2001

Language:

english

File:

PDF, 166 KB

english, 2001

79

Factors Determining Yield Stress and Overrun of Whey Protein Foams

P.J. Luck, N. Bray, E.A. Foegeding

Journal:

Journal of Food Science

Year:

2002

Language:

english

File:

PDF, 649 KB

english, 2002

80

The Texture of Commercial Full-Fat and Reduced-Fat Cheese

E.A. Gwartney, E.A. Foegeding, D.K. Larick

Journal:

Journal of Food Science

Year:

2002

Language:

english

File:

PDF, 102 KB

english, 2002

81

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

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

Journal:

International Journal of Food Science & Technology

Year:

2004

Language:

english

File:

PDF, 181 KB

english, 2004

82

Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels

E.A. Gwartney, D.K. Larick, E.A. Foegeding

Journal:

Journal of Food Science

Year:

2004

Language:

english

File:

PDF, 180 KB

english, 2004

83

Foaming and Interfacial Properties of Polymerized Whey Protein Isolate

J.P. Davis, E.A. Foegeding

Journal:

Journal of Food Science

Year:

2004

Language:

english

File:

PDF, 181 KB

english, 2004

84

Design of a Beverage from Whey Permeate

Janine Beucler, Maryanne Drake, E. Allen Foegeding

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.29 MB

english, 2005

85

Fracture Analysis of Alginate Gels

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

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 1.08 MB

english, 2005

86

Presence of calmodulin-like calcium-binding protein in Bacillus cereus T spores

Yuantay Shyu, Peggy M. Foegeding

Journal:

FEMS Microbiology Letters

Year:

1989

Language:

english

File:

PDF, 366 KB

english, 1989

87

NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN “SETTING” OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI

G.G. KAMATH, T.C. LANIER, E.A. FOEGEDING, D.D. HAMANN

Journal:

Journal of Food Biochemistry

Year:

1992

Language:

english

File:

PDF, 913 KB

english, 1992

88

FUNCTIONAL DIFFERENCES OF MYOFIBRILLAR PROTEINS FROM FAST AND SLOW TWITCH MUSCLES

E.A. FOEGEDING, M.N. LIU

Journal:

Journal of Muscle Foods

Year:

1995

Language:

english

File:

PDF, 729 KB

english, 1995

89

POLYCLONAL ANTIBODIES IN AN ENZYME-LINKED IMMUNOSORBENT ASSAY (ELISA) TO DETECT BACTERIAL SPORES

P.M. FOEGEDING, Y.H. CHANG

Journal:

Journal of Rapid Methods & Automation in Microbiology

Year:

1993

Language:

english

File:

PDF, 786 KB

english, 1993

90

IMMUNOCYTOCHEMICAL LOCALIZATION OF ANTIGENS IN B. CEREUS T SPORES

Y.H. CHANG, P.M. FOEGEDING

Journal:

Journal of Rapid Methods & Automation in Microbiology

Year:

1993

Language:

english

File:

PDF, 463 KB

english, 1993

91

BIOTIN-AVIDIN ENZYME-LINKED IMMUNOSORBENT ASSAY FOR BACILLUS SPORES IN BUFFER AND FOOD

Y.H. CHANG, P.M. FOEGEDING

Journal:

Journal of Rapid Methods & Automation in Microbiology

Year:

1993

Language:

english

File:

PDF, 435 KB

english, 1993

92

MONOCLONAL ANTIBODY-BASED ELISAS FOR THE DETECTION OF BACTERIAL SPORES

JENNIFER J. QUINLAN, PEGGY M. FOEGEDING

Journal:

Journal of Rapid Methods & Automation in Microbiology

Year:

1998

Language:

english

File:

PDF, 695 KB

english, 1998

93

DESCRIPTIVE ANALYSIS OF CARAMEL TEXTURE

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

Journal:

Journal of Sensory Studies

Year:

2003

Language:

english

File:

PDF, 537 KB

english, 2003

94

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

Year:

2010

Language:

english

File:

PDF, 122 KB

english, 2010

95

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

L.M. BARDEN, E. ÇAKIR, P.N. LEKSRISOMPONG, K.N. RYAN, E.A. FOEGEDING, M.A. DRAKE

Journal:

Journal of Sensory Studies

Year:

2010

Language:

english

File:

PDF, 399 KB

english, 2010

96

STRUCTURAL FAILURE AND NONDESTRUCTIVE RHEOLOGICAL ANALYSES OF FRANKFURTER BATTERS: EFFECTS OF HEATING RATES AND SUGARS,

D. A. SALIBA, E. A. FOEGEDING, D. D. HAMANN

Journal:

Journal of Texture Studies

Year:

1987

Language:

english

File:

PDF, 746 KB

english, 1987

97

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

E. ALLEN FOEGEDING

Journal:

Journal of Texture Studies

Year:

1992

Language:

english

File:

PDF, 514 KB

english, 1992

98

FORMATION OF WHEY PROTEIN POLYMERS: EFFECTS OF A TWO-STEP HEATING PROCESS ON RHEOLOGICAL PROPERTIES

S. MLEKO, E.A. FOEGEDING

Journal:

Journal of Texture Studies

Year:

1999

Language:

english

File:

PDF, 572 KB

english, 1999

99

ELECTROSTATIC EFFECTS ON PHYSICAL PROPERTIES OF PARTICULATE WHEY PROTEIN ISOLATE GELS

MATTHEW K. McGUFFEY, E. ALLEN FOEGEDING

Journal:

Journal of Texture Studies

Year:

2001

Language:

english

File:

PDF, 1.45 MB

english, 2001

100

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

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

Journal:

Journal of Texture Studies

Year:

2006

Language:

english

File:

PDF, 205 KB

english, 2006