All Stories

  1. Food texture and sweetener type modify sweetness perception in whey protein-based model foods

    Article • Journal of Sensory Studies, May 2018, Wiley

    Dr Edward Allen Foegeding

  2. Surface energy and viscoelasticity influence caramel adhesiveness

    Article • Journal of Texture Studies, September 2017, Wiley

    Dr Edward Allen Foegeding

  3. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement

    Article • Journal of Texture Studies, June 2017, Wiley

    Dr Edward Allen Foegeding

  4. Protein-bound polyphenols create “ghost” band artifacts during chemiluminescence-based antigen detection

    Article • F1000Research, March 2017, Faculty of 1000, Ltd.

    Dr MA Lila, Dr Edward Allen Foegeding, Nathalie Plundrich

  5. An ISO-Protein Model Food System for Evaluating Food Texture Effects

    Article • Journal of Texture Studies, April 2016, Wiley

    Dr Edward Allen Foegeding

  6. Designing Whey Protein–Polysaccharide Particles for Colloidal Stability

    Article • Annual Review of Food Science and Technology, February 2016, Annual Reviews

    Dr Edward Allen Foegeding

  7. Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

    Article • Journal of Food Science, January 2016, Wiley

    Dr Edward Allen Foegeding

  8. Food Protein Functionality-A New Model

    Article • Journal of Food Science, October 2015, Wiley

    Dr Edward Allen Foegeding

  9. Transforming Structural Breakdown into Sensory Perception of Texture

    Article • Journal of Texture Studies, March 2015, Wiley

    Dr Edward Allen Foegeding

  10. Adaptation of Oral Processing to the Fracture Properties of Soft Solids

    Article • Journal of Texture Studies, October 2013, Wiley

    Dr Edward Allen Foegeding