FOEGEDING, E. A.: search on Z-Library

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1

Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores

P. M. FOEGEDING, V. HEMSTAPAT, F. G. GIESBRECHT

Journal:

Journal of Food Science

Year:

1986

Language:

english

File:

PDF, 743 KB

english, 1986

2

Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations

da Silva, Fernando Luís Barroso, Carloni, Paolo, Cheung, David, Cottone, Grazia, Donnini, Serena, Allen Foegeding, E., Gulzar, Muhammad, Jacquier, Jean Christophe, Lobaskin, Vladimir, MacKernan, Don

Journal:

Annual Review of Food Science and Technology

Year:

2020

File:

PDF, 1.83 MB

2020

3

Effect of Gums on Low-Fat Meat Batters

E. A. FOEGEDING, S. R. RAMSEY

Journal:

Journal of Food Science

Year:

1986

Language:

english

File:

PDF, 487 KB

english, 1986

4

Rheological and Water-Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum

E. A. FOEGEDING, S. R. RAMSEY

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 658 KB

english, 1987

5

Intracellular degradation of Helicobacter pylori VacA toxin as a determinant of gastric epithelial cell viability

Foegeding, Nora J., Raghunathan, Krishnan, Campbell, Anne M., Kim, Sun Wook, Lau, Ken S., Kenworthy, Anne K., Cover, Timothy L., Ohi, Melanie D.

Journal:

Infection and Immunity

Year:

2019

Language:

english

File:

PDF, 1.52 MB

english, 2019

6

Learning: Objectives, Competencies, or Outcomes?

R.W. Hartel, E.A. Foegeding

Journal:

Journal of Food Science Education

Year:

2004

Language:

english

File:

PDF, 310 KB

english, 2004

7

Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes

Christopher R. Daubert, Heather M. Hudson, E. Allen Foegeding, P. Prabhasankar

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2006

Language:

english

File:

PDF, 291 KB

english, 2006

8

Invited Review: Sensory and Mechanical Properties of Cheese Texture

E.A. Foegeding, M.A. Drake

Journal:

Journal of Dairy Science

Year:

2007

Language:

english

File:

PDF, 215 KB

english, 2007

9

Driving predictive modelling on a risk assessment path for enhanced food safety

Peggy M. Foegeding

Journal:

International Journal of Food Microbiology

Year:

1997

Language:

english

File:

PDF, 837 KB

english, 1997

10

Advances in modifying and understanding whey protein functionality

E.Allen Foegeding, Jack P Davis, Dany Doucet, Matthew K McGuffey

Journal:

Trends in Food Science & Technology

Year:

2002

Language:

english

File:

PDF, 197 KB

english, 2002

11

Small Strain Oscillatory Shear and Microstructural Analyses of a Model Processed Cheese

E.L. Bowland, E.A. Foegeding

Journal:

Journal of Dairy Science

Year:

2001

Language:

english

File:

PDF, 331 KB

english, 2001

12

Foaming and interfacial properties of hydrolyzed β-lactoglobulin

J.P. Davis, D. Doucet, E.A. Foegeding

Journal:

Journal of Colloid and Interface Science

Year:

2005

Language:

english

File:

PDF, 297 KB

english, 2005

13

Factors Influencing Whey Protein Gel Rheology: Dialysis and Calcium Chelation

PATRICIA R. KUHN, E. ALLEN FOEGEDING

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 480 KB

english, 1991

14

Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

Foegeding, E. Allen, Plundrich, Nathalie, Schneider, Margaret, Campbell, Caroline, Lila, Mary Ann

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 1.27 MB

english, 2018

15

Thermal Resistance of Aeromonas hydrophila in Liquid Whole Egg

SCHUMAN, JAMES D., SHELDON, BRIAN W., FOEGEDING, PEGGY M.

Journal:

Journal of Food Protection

Year:

1997

Language:

english

File:

PDF, 2.26 MB

english, 1997

16

Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins

J.P. Davis, E.A. Foegeding

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2007

Language:

english

File:

PDF, 426 KB

english, 2007

17

Sensory and mechanical aspects of cheese texture

E. Allen Foegeding, Jennifer Brown, MaryAnne Drake, Christopher R. Daubert

Journal:

International Dairy Journal

Year:

2003

Language:

english

File:

PDF, 221 KB

english, 2003

18

Characterization of polyacrylamide gels as an elastic model for food gels

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

Journal:

Rheologica Acta

Year:

2005

Language:

english

File:

PDF, 370 KB

english, 2005

19

β-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating Conditions

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

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 507 KB

english, 2005

20

Listeria monocytogenes F5069 Thermal Death Times in Liquid Whole Egg

FOEGEDING, P. M., STANLEY, N. W.

Journal:

Journal of Food Protection

Year:

1990

File:

PDF, 400 KB

1990

21

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions

Shinya Ikeda, Katsuyoshi Nishinari, E. Allen Foegeding

Journal:

Year:

2000

Language:

english

File:

PDF, 208 KB

english, 2000

22

Food protein functionality: A comprehensive approach

E. Allen Foegeding, Jack P. Davis

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 689 KB

english, 2011

23

A QUANTITATIVE RISK ASSESSMENT FOR BACILLUS CEREUS EMETIC DISEASE ASSOCIATED WITH THE CONSUMPTION OF CHINESE-STYLE RICE

DANA M. McELROY, LEE-ANN JAYKUS, PEGGY M. FOEGEDING

Journal:

Journal of Food Safety

Year:

1999

Language:

english

File:

PDF, 1.15 MB

english, 1999

24

Cruess Award Winner Essay: Why I Teach

E. Allen Foegeding

Journal:

Journal of Food Science Education

Year:

2010

Language:

english

File:

PDF, 38 KB

english, 2010

25

Rheological properties and microstructure of Cheddar cheese made with different fat contents

N.R. Rogers, D.J. McMahon, C.R. Daubert, T.K. Berry, E.A. Foegeding

Journal:

Journal of Dairy Science

Year:

2010

Language:

english

File:

PDF, 813 KB

english, 2010

26

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Qiu, Y., Smith, T.J., Foegeding, E.A., Drake, M.A.

Journal:

Journal of Dairy Science

Year:

2015

Language:

english

File:

PDF, 1.10 MB

english, 2015

27

An iso-protein model food system for evaluating food texture effects

Campbell, Caroline L., Daubert, Christopher R., Drake, MaryAnne, Foegeding, E. Allen

Journal:

Journal of Texture Studies

Year:

2016

Language:

english

File:

PDF, 1.17 MB

english, 2016

28

Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

Xin Yang, E. Allen Foegeding

Journal:

Food Hydrocolloids

Year:

2010

Language:

english

File:

PDF, 906 KB

english, 2010

29

Invited review: Astringency in whey protein beverages

Carter, B.G., Foegeding, E.A., Drake, M.A.

Journal:

Journal of Dairy Science

Year:

2020

File:

PDF, 491 KB

2020

30

Factors determining the physical properties of protein foams

E. Allen Foegeding, P.J. Luck, J.P. Davis

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 177 KB

english, 2006

31

Effect of testing temperature on internal egg quality measurements

Keener, K. M., McAvoy, K. C., Foegeding, J. B., Curtis, P. A., Anderson, K. E., Osborne, J. A.

Journal:

Poultry Science

Year:

2006

Language:

english

File:

PDF, 68 KB

english, 2006

32

A complex system approach to address world challenges in food and agriculture

van Mil, H.G.J., Foegeding, E.A., Windhab, E.J., Perrot, N., van der Linden, E.

Journal:

Trends in Food Science & Technology

Year:

2014

Language:

english

File:

PDF, 1.66 MB

english, 2014

33

Functional properties of Helicobacter pylori VacA toxin m1 and m2 variants

Caston, Rhonda R., Sierra, Johanna C., Foegeding, Nora J., Truelock, Mandy D., Campbell, Anne M., Frick-Cheng, Arwen E., Bimczok, Diane, Wilson, Keith T., McClain, Mark S., Cover, Timothy L.

Journal:

Infection and Immunity

Year:

2020

File:

PDF, 1.73 MB

2020

34

Adhesion of bacillus spores to inanimate materials: Effects of substratum and spore hydrophobicity ab

Wiencek, K Mark, Klapes, N Arlene, Foegeding, P M

Journal:

Year:

1991

Language:

english

File:

PDF, 721 KB

english, 1991

35

Polyacrylamide gels as elastic models for food gels

E. Allen Foegeding, C. Gonzalez, D.D. Hamann, Suzanne Case

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 532 KB

english, 1994

36

Food Oral Processing: Conversion of Food Structure to Textural Perception

Koç, H., Vinyard, C.J., Essick, G.K., Foegeding, E.A.

Journal:

Annual Review of Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 917 KB

english, 2013

37

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl 2 , Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

Tang, Chuan-He, Chen, Ling, Foegeding, Edward Allen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2011

Language:

english

File:

PDF, 863 KB

english, 2011

38

Textural properties of agarose gels. I. Rheological and fracture properties

Lisa M. Barrangou, Christopher R. Daubert, E. Allen Foegeding

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 562 KB

english, 2006

39

Effects of heat-, CaCl2- and ethanol-treatments on activation of Bacillus spores

Jungho Kim, Peggy M. Foegeding

Journal:

Journal of Applied Microbiology

Year:

1990

Language:

english

File:

PDF, 571 KB

english, 1990

40

Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality

Tristan K. Berry, Xin Yang, E. Allen Foegeding

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 1.22 MB

english, 2009

41

Heat stability of whey protein ingredients based on state diagrams

Triani, Rini, Foegeding, E. Allen

Journal:

International Dairy Journal

Year:

2019

Language:

english

File:

PDF, 9.18 MB

english, 2019

42

Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties

Xin Yang, Tristan K. Berry, E. Allen Foegeding

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 663 KB

english, 2009

43

The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

J.J. Resch, C.R. Daubert, E.A. Foegeding

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 300 KB

english, 2005

44

Stability and immunogenicity of hypoallergenic peanut protein–polyphenol complexes during in vitro pepsin digestion

Plundrich, Nathalie J., White, Brittany L., Dean, Lisa L., Davis, Jack P., Foegeding, E. Allen, Lila, Mary Ann

Journal:

Food & Function

Year:

2015

Language:

english

File:

PDF, 1.10 MB

english, 2015

45

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

46

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

47

Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures

Esra Çakır, E. Allen Foegeding

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 864 KB

english, 2011

48

Relationships Among Rheological and Sensorial Properties of Young Cheeses

J.A. Brown, E.A. Foegeding, C.R. Daubert, M.A. Drake, M. Gumpertz

Journal:

Journal of Dairy Science

Year:

2003

Language:

english

File:

PDF, 1.24 MB

english, 2003

49

Effect of Sulfated Polysaccharides on Heat-Induced Structural Changes in β-Lactoglobulin

Zhang, Guoyan, Foegeding, E. Allen, Hardin, Charles C.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 161 KB

english, 2004

50

Phospholipid/Fatty Acid-Induced Secondary Structural Change in β -Lactoglobulin during Heat-Induced Gelation

Ikeda, Shinya, Foegeding, E. Allen, Hardin, Charles C.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 85 KB

english, 2000

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