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Chemistry

D-Index
73
Citations
15975
World Ranking
5087
National Ranking
1585

Overview

E. Allen Foegeding is affiliated with North Carolina State University in the United States. Their research primarily focuses on Agricultural and Biological Sciences, with a strong emphasis on Food Science. Within this broad domain, their work covers several subfields including Nutrition and Dietetics, Spectroscopy, Materials Chemistry, and Molecular Biology.

The main topics addressed throughout their body of research involve:

  • Proteins in Food Systems
  • Biochemical Analysis and Sensing Techniques
  • Microencapsulation and Drying Processes
  • Analytical Chemistry and Chromatography
  • Pickering emulsions and particle stabilization
  • Protein Hydrolysis and Bioactive Peptides
  • Transgenic Plants and Applications

Foegeding has published several papers, with notable publications including:

  • Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations (2020) in Annual Review of Food Science and Technology
  • Foaming and sensory characteristics of protein-polyphenol particles in a food matrix (2021) in Food Hydrocolloids
  • Invited review: Astringency in whey protein beverages (2020) in Journal of Dairy Science
  • Formulation of protein-polyphenol particles for applications in food systems (2020) in Food & Function
  • Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars (2020) in LWT

Frequent coauthors collaborating with Foegeding include:

  • Joscelin T. Diaz
  • Mary Ann Lila
  • Fernando Luís Barroso da Silva
  • Paolo Carloni
  • David L. Cheung

Their work has been published across various scientific venues such as:

  • Annual Review of Food Science and Technology
  • Food Hydrocolloids
  • Journal of Dairy Science
  • Food & Function
  • LWT

Best Publications

  • Advances in modifying and understanding whey protein functionality

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

  • The Gelation Of Proteins

    Gregory R. Ziegler;E.Allen Foegeding

  • Food protein functionality: A comprehensive approach

    E. Allen Foegeding;Jack P. Davis;Jack P. Davis

  • Factors determining the physical properties of protein foams

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

  • Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate

    S. Barbut;E. A. Foegeding

  • Microcentrifuge-Based Method for Measuring Water-Holding of Protein Gels

    P.N. Kocher;E.A. Foegeding

  • Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity

    Dany Doucet;Don E Otter;Sylvie F Gauthier;E Allen Foegeding

  • Invited review: Sensory and mechanical properties of cheese texture.

    E.A. Foegeding;M.A. Drake

  • Rheological Study on the Fractal Nature of the Protein Gel Structure

    Unknown

  • Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification.

    Chuan-He Tang;Ling Chen;Edward Allen Foegeding

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

    Esra Çakır;E. Allen Foegeding

  • Effect of Gums on Low‐Fat Meat Batters

    E. A. Foegeding;S. R. Ramsey

  • Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins.

    Chuan-He Tang;Xin Sun;Edward Allen Foegeding

  • Stability and mechanism of whey protein soluble aggregates thermally treated with salts

    K.N. Ryan;B. Vardhanabhuti;D.P. Jaramillo;J.H. van Zanten

  • Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels

    E. A. Foegeding;C. E. Allen;William R Dayton

  • A Comprehensive Approach To Understanding Textural Properties Of Semi- And Soft-Solid Foods

    E. A. Foegeding;C. R. Daubert;M. A. Drake;Gregory K Essick

  • Sensory and mechanical aspects of cheese texture

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

  • Factors that determine the fracture properties and microstructure of globular protein gels

    E. Allen Foegeding;Eilene L. Bowland;Charles C. Hardin

  • Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report

    Unknown

  • Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

    Yvette Pascua;Hicran Koç;E. Allen Foegeding

  • Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi

    G.G. Kamath;T.C. Lanier;E.A. Foegeding;D.D. Hamann

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

    E. A. Foegeding;S. R. Ramsey

  • Interactions of alpha-lactalbumin and bovine serum albumin with beta-lactoglobulin in thermally induced gelation

    Mark E. Hines;E. Allen. Foegeding

Frequent Co-Authors

MaryAnne Drake
MaryAnne Drake North Carolina State University
Mary Ann Lila
Mary Ann Lila North Carolina State University
Mario G. Ferruzzi
Mario G. Ferruzzi North Carolina State University
Paolo Carloni
Paolo Carloni Forschungszentrum Jülich
Saad A. Khan
Saad A. Khan North Carolina State University
Kjell M. Vårum
Kjell M. Vårum Norwegian University of Science and Technology
Youling L. Xiong
Youling L. Xiong University of Kentucky
Katsuyoshi Nishinari
Katsuyoshi Nishinari Hubei University of Technology
Robert M. Kelly
Robert M. Kelly North Carolina State University
Tyre C. Lanier
Tyre C. Lanier North Carolina State University

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