E Allen Foegeding
Affiliations: | North Carolina State University, Raleigh, NC |
Area:
Food Science and Technology Agriculture, BiochemistryWebsite:
https://fbns.ncsu.edu/faculty-directory/e-allen-foegeding/Google:
"Allen Foegeding"Bio:
https://books.google.com/books?id=KIBttaeBN3MC
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Parents
Sign in to add mentor| Charles E. Allen | grad student | 1983 | UMN | |
| (Thermally induced gelation and interactions of myosin, albumin and fibrinogen.) | ||||
| William R. Dayton | grad student | 1983 | UMN | |
Children
Sign in to add trainee| Bongkosh Vardhanabhuti | grad student | 2000 | NCSU |
| Dany Doucet | grad student | 2004 | NCSU |
| Matthew K. McGuffey | grad student | 2004 | NCSU |
| Jeffrey J. Resch | grad student | 2004 | NCSU |
| Lisa Barrangou | grad student | 2005 | NCSU |
| Prashant Mudgal | grad student | 2009 | NCSU |
| Esra Cakir | grad student | 2011 | NCSU |
| Phanin Leksrisompong | grad student | 2011 | NCSU |
| Helen Melito Joyner | grad student | 2012 | NCSU |
| Hicran Koc | grad student | 2012 | NCSU |
| Huiying Lu | grad student | 2014 | NCSU |
| Yvette T. Pascua Cubides | grad student | 2014 | NCSU |
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Publications
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| Diaz JT, Foegeding EA, Lila MA. (2020) Formulation of protein-polyphenol particles for applications in food systems. Food & Function |
| Cubides YTP, Eklund PR, Foegeding EA. (2019) Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties. Journal of Food Science |
| Li M, Ndiaye C, Corbin S, et al. (2019) Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods. Food Chemistry. 308: 125577 |
| Wagoner TB, Çakır-Fuller E, Shingleton R, et al. (2019) Viscosity drives texture perception of protein beverages more than hydrocolloid type. Journal of Texture Studies |
| Triani R, Foegeding EA. (2019) Heat stability of whey protein ingredients based on state diagrams International Dairy Journal. 91: 25-35 |
| Koç H, Drake M, Vinyard CJ, et al. (2019) Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture Food Hydrocolloids. 94: 311-325 |
| Wagoner TB, Çakır-Fuller E, Drake M, et al. (2019) Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration Food Hydrocolloids. 94: 229-237 |
| Lila MA, Schneider M, Devlin A, et al. (2018) Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods. Food & Function. 8: 4760-4767 |
| Foegeding EA, Plundrich N, Schneider M, et al. (2018) Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’ Food Hydrocolloids. 78: 15-25 |
| Campbell CL, Foegeding EA, van de Velde F. (2017) A Comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Journal of Texture Studies |