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E

E. Allen Foegeding

North Carolina State University

67H指数
240论文数
1.4W被引数
收录论文 133
发表时间
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Foaming and sensory characteristics of protein-polyphenol particles in a food matrix
errFOOD HYDROCOLLOIDS
IF12.4
err2022-02-01
err30
errOAAI
errDiaz, Joscelin T.; Foegeding, E. Allen; Stapleton, Lee; Kay, Colin; Iorizzo, Massimo; Ferruzzi, Mario G.; Lila, Mary Ann
err分享
err收藏
Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-03-01
err13
errOAAI
errDiaz, Joscelin T.; Foegeding, E. Allen; Lila, Mary Ann
err分享
err收藏
Invited review: Astringency in whey protein beverages
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2020-07-01
err36
errOAAI
errCarter, B. G.; Foegeding, E. A.; Drake, M. A.
err分享
err收藏
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淀粉-酚类复合物建立在物理ch-π 相互作用上，并且在水热处理改变模型淀粉基食品的流体动力学半径和消化率后可以持续存在
errFOOD CHEMISTRY
IF9.8
err2020-03-01
err67
PREAI
errLi, Min; Ndiaye, Cheikh; Corbin, Sydney; Foegeding, E. Allen; Ferruzzi, Mario G.
err分享
err收藏
Formulation of protein-polyphenol particles for applications in food systems
errFOOD & FUNCTION
IF5.4
err2020-01-01
err29
PREAI
errDiaz, Joscelin T.; Foegeding, E. Allen; Lila, Mary Ann
err分享
err收藏
Casein as a Modifier of Whey Protein Isolate Gel: Sensory Texture and Rheological Properties
errJOURNAL OF FOOD SCIENCE
IF3.4
err2019-11-21
err4
PREAI
errCubides, Yvette T. Pascua; Eklund, Peter R.; Foegeding, E. Allen
err分享
err收藏
Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration
errFOOD HYDROCOLLOIDS
IF12.4
err2019-09-01
err14
errOAAI
errWagoner, Ty B.; Cakir-Fuller, Esra; Drake, MaryAnne; Foegeding, E. Allen
err分享
err收藏
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
errFOOD HYDROCOLLOIDS
IF12.4
err2019-09-01
err38
errOAAI
errKoc, Hicran; Drake, MaryAnne; Vinyard, Christopher J.; Essick, Gregory; van de Velde, Fred; Foegeding, E. Allen
err分享
err收藏
Heat stability of whey protein ingredients based on state diagrams
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2019-04-01
err7
errOAAI
errTriani, Rini; Foegeding, E. Allen
err分享
err收藏
Food Authentication in the 21st Century: The Power of Analytical Methods Combined with Big Data Analysis
errJOURNAL OF FOOD SCIENCE
IF3.4
err2018-05-11
err2
errOAAI
errFoegeding, E. Allen
err分享
err收藏
Protein-polyphenol particles for delivering structural and health functionality (Reprinted from Food Hydrocolloids, vol 72, pg 163-173, 2017)
errFOOD HYDROCOLLOIDS
IF12.4
err2018-05-01
err18
errOAAI
errFoegeding, E. Allen; Plundrich, Nathalie; Schneider, Margaret; Campbell, Caroline; Lila, Mary Ann
err分享
err收藏
Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2018-01-01
err15
errOAAI
errSharma, Prateek; Munro, Peter A.; Dessev, Tzvetelin T.; Wiles, Peter G.; Foegeding, E. Allen
err分享
err收藏
Impact of composition and texture of protein-added yogurts on oral activity
errFOOD & FUNCTION
IF5.4
err2018-01-01
err10
errOAAI
errMorell, Pere; Tarrega, Amparo; Allen Foegeding, Edward; Fiszman, Susana
err分享
err收藏
Protein-polyphenol particles for delivering structural and health functionality
errFOOD HYDROCOLLOIDS
IF12.4
err2017-11-01
err100
errOAAI
errFoegeding, E. Allen; Plundrich, Nathalie; Schneider, Margaret; Campbell, Caroline; Lila, Mary Ann
err分享
err收藏
Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2017-07-01
err49
errOAAI
errCampbell, Caroline L.; Wagoner, Ty B.; Foegeding, E. Allen
err分享
err收藏
Moving from molecules, to structure, to texture perception
errFOOD HYDROCOLLOIDS
IF12.4
err2017-07-01
err53
errOAAI
errFoegeding, E. Allen; Stieger, Markus; van de Velde, Fred
err分享
err收藏
Whey protein-pectin soluble complexes for beverage applications
errFOOD HYDROCOLLOIDS
IF12.4
err2017-02-01
err145
errOAAI
errWagoner, Ty B.; Foegeding, E. Allen
err分享
err收藏
Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods
errFOOD & FUNCTION
IF5.4
err2017-01-01
err21
PREAI
errLila, Mary Ann; Schneider, Maggie; Devlin, Amy; Plundrich, Nathalie; Lasterc, Scott; Foegeding, E. Allen
err分享
err收藏
Protein-bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3 mast cell degranulation in vitro
errFOOD & FUNCTION
IF5.4
err2017-01-01
err62
PREAI
errPlundrich, Nathalie J.; Bansode, Rishipal R.; Foegeding, E. Allen; Williams, Leonard L.; Lila, Mary Ann
err分享
err收藏
Comparison of jaw tracking by single video camera with 3D electromagnetic system
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2016-12-01
err17
PREAI
errWilson, Arran; Luck, Paige; Woods, Carmel; Foegeding, E. Allen; Morgenstern, Marco
err分享
err收藏

研究方向

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合作学者
合作期刊
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H 指数: 77 · 论文数: 420
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