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Results: 1-20 |
Results: 20
FACTORS DETERMINING FRACTURE-STRESS AND STRAIN OF FINE-STRANDED WHEY-PROTEIN GELS
Authors: ERRINGTON AD FOEGEDING EA
Citation: Ad. Errington et Ea. Foegeding, FACTORS DETERMINING FRACTURE-STRESS AND STRAIN OF FINE-STRANDED WHEY-PROTEIN GELS, Journal of agricultural and food chemistry, 46(8), 1998, pp. 2963-2967
THE EFFECTS OF CACL2 ON AGGREGATION OF WHEY PROTEINS
Authors: SHERWIN CP FOEGEDING EA
Citation: Cp. Sherwin et Ea. Foegeding, THE EFFECTS OF CACL2 ON AGGREGATION OF WHEY PROTEINS, Milchwissenschaft, 52(2), 1997, pp. 93-96
DENATURATION AND AGGREGATION OF CHICKEN MYOSIN ISOFORMS
Authors: LIU MN FOEGEDING EA WANG SF SMITH DM DAVIDIAN M
Citation: Mn. Liu et al., DENATURATION AND AGGREGATION OF CHICKEN MYOSIN ISOFORMS, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1435-1440
THERMALLY-INDUCED GELATION OF CHICKEN MYOSIN ISOFORMS
Authors: LIU MN FOEGEDING EA
Citation: Mn. Liu et Ea. Foegeding, THERMALLY-INDUCED GELATION OF CHICKEN MYOSIN ISOFORMS, Journal of agricultural and food chemistry, 44(6), 1996, pp. 1441-1446
FACTORS THAT DETERMINE THE FRACTURE PROPERTIES AND MICROSTRUCTURE OF GLOBULAR PROTEIN GELS
Authors: FOEGEDING EA BOWLAND EL HARDIN CC
Citation: Ea. Foegeding et al., FACTORS THAT DETERMINE THE FRACTURE PROPERTIES AND MICROSTRUCTURE OF GLOBULAR PROTEIN GELS, Food hydrocolloids, 9(4), 1995, pp. 237-249
EFFECTS OF ANIONS ON THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS
Authors: BOWLAND EL FOEGEDING EA
Citation: El. Bowland et Ea. Foegeding, EFFECTS OF ANIONS ON THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS, Food hydrocolloids, 9(1), 1995, pp. 47-56
RHEOLOGICAL ANALYSIS OF ANION-INDUCED MATRIX TRANSFORMATIONS IN THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS
Authors: BOWLAND EL FOEGEDING EA HAMANN DD
Citation: El. Bowland et al., RHEOLOGICAL ANALYSIS OF ANION-INDUCED MATRIX TRANSFORMATIONS IN THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS, Food hydrocolloids, 9(1), 1995, pp. 57-64
WHEY-PROTEIN GELS - FRACTURE-STRESS AND STRAIN AND RELATED MICROSTRUCTURAL PROPERTIES
Authors: BOTTCHER SR FOEGEDING EA
Citation: Sr. Bottcher et Ea. Foegeding, WHEY-PROTEIN GELS - FRACTURE-STRESS AND STRAIN AND RELATED MICROSTRUCTURAL PROPERTIES, Food hydrocolloids, 8(2), 1994, pp. 113-123
POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS
Authors: FOEGEDING EA GONZALEZ C HAMANN DD CASE S
Citation: Ea. Foegeding et al., POLYACRYLAMIDE GELS AS ELASTIC MODELS FOR FOOD GELS, Food hydrocolloids, 8(2), 1994, pp. 125-134
WATER-HOLDING PROPERTIES OF THERMALLY PRECONDITIONED CHICKEN BREAST AND LEG MEAT
Authors: NORTHCUTT JK FOEGEDING EA EDENS FW
Citation: Jk. Northcutt et al., WATER-HOLDING PROPERTIES OF THERMALLY PRECONDITIONED CHICKEN BREAST AND LEG MEAT, Poultry science, 73(2), 1994, pp. 308-316
EFFECT OF PROTEIN-CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF WHEY-PROTEIN CONCENTRATE GELS
Authors: MILEKO S ACHREMOWICZ B FOEGEDING EA
Citation: S. Mileko et al., EFFECT OF PROTEIN-CONCENTRATION ON THE RHEOLOGICAL PROPERTIES OF WHEY-PROTEIN CONCENTRATE GELS, Milchwissenschaft, 49(5), 1994, pp. 266-269
COMPARISON OF THE GELATION PROPERTIES OF BETA-LACTOGLOBULIN GENETIC VARIANT-A AND VARIANT-B
Authors: HUANG XL CATIGNANI GL FOEGEDING EA SWAISGOOD HE
Citation: Xl. Huang et al., COMPARISON OF THE GELATION PROPERTIES OF BETA-LACTOGLOBULIN GENETIC VARIANT-A AND VARIANT-B, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1064-1067
GELATION OF BETA-LACTOGLOBULIN TREATED WITH LIMITED PROTEOLYSIS BY IMMOBILIZED TRYPSIN
Authors: CHEN SX SWAISGOOD HE FOEGEDING EA
Citation: Sx. Chen et al., GELATION OF BETA-LACTOGLOBULIN TREATED WITH LIMITED PROTEOLYSIS BY IMMOBILIZED TRYPSIN, Journal of agricultural and food chemistry, 42(2), 1994, pp. 234-239
NMR-STUDIES OF THERMAL-DENATURATION AND CATION-MEDIATED AGGREGATION OF BETA-LACTOGLOBULIN
Authors: LI H HARDIN CC FOEGEDING EA
Citation: H. Li et al., NMR-STUDIES OF THERMAL-DENATURATION AND CATION-MEDIATED AGGREGATION OF BETA-LACTOGLOBULIN, Journal of agricultural and food chemistry, 42(11), 1994, pp. 2411-2420
YOUR DUES DOLLARS AT WORK
Authors: FOEGEDING EA
Citation: Ea. Foegeding, YOUR DUES DOLLARS AT WORK, Food technology, 48(11), 1994, pp. 46
THERMAL-DENATURATION AND CATION-MEDIATED AGGREGATION OF BETA-LACTOGLOBULIN STUDIED BY H-1 AND CD-111 NMR
Authors: LI H HARDIN CC FOEGEDING EA
Citation: H. Li et al., THERMAL-DENATURATION AND CATION-MEDIATED AGGREGATION OF BETA-LACTOGLOBULIN STUDIED BY H-1 AND CD-111 NMR, Biophysical journal, 66(2), 1994, pp. 10000401-10000401
GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - CHANGES DURING ISOLATION OF MYOFIBRILS
Authors: NORTHCUTT JK LAVELLE CL FOEGEDING EA
Citation: Jk. Northcutt et al., GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - CHANGES DURING ISOLATION OF MYOFIBRILS, Journal of food science, 58(5), 1993, pp. 983-986
MICROCENTRIFUGE-BASED METHOD FOR MEASURING WATER-HOLDING OF PROTEIN GELS
Authors: KOCHER PN FOEGEDING EA
Citation: Pn. Kocher et Ea. Foegeding, MICROCENTRIFUGE-BASED METHOD FOR MEASURING WATER-HOLDING OF PROTEIN GELS, Journal of food science, 58(5), 1993, pp. 1040-1046
GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - EFFECTS OF PH, SALT AND TEMPERATURE
Authors: LAVELLE CL FOEGEDING EA
Citation: Cl. Lavelle et Ea. Foegeding, GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - EFFECTS OF PH, SALT AND TEMPERATURE, Journal of food science, 58(4), 1993, pp. 727
CA2-INDUCED GELATION OF PRE-HEATED WHEY-PROTEIN ISOLATE()
Authors: BARBUT S FOEGEDING EA
Citation: S. Barbut et Ea. Foegeding, CA2-INDUCED GELATION OF PRE-HEATED WHEY-PROTEIN ISOLATE(), Journal of food science, 58(4), 1993, pp. 867-871
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