| Advances in modifying and understanding whey protein functionality EA Foegeding, JP Davis, D Doucet, MK McGuffey Trends in Food Science & Technology 13 (5), 151-159, 2002 | 574 | 2002 |
| The gelation of proteins GR Ziegler, EA Foegeding Advances in food and nutrition research 34, 203-298, 1990 | 563 | 1990 |
| Food protein functionality: A comprehensive approach EA Foegeding, JP Davis Food hydrocolloids 25 (8), 1853-1864, 2011 | 524 | 2011 |
| Characteristics of edible muscle tissues F EA Food chemistry, 1996 | 492 | 1996 |
| Factors determining the physical properties of protein foams EA Foegeding, PJ Luck, JP Davis Food hydrocolloids 20 (2-3), 284-292, 2006 | 470 | 2006 |
| Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate S Barbut, EA Foegeding Journal of Food Science 58 (4), 867-871, 1993 | 359 | 1993 |
| Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report CV Morr Food Technol. 44, 100-112, 1990 | 327 | 1990 |
| Microcentrifuge‐based method for measuring water‐holding of protein gels PN Kocher, EA Foegeding Journal of Food Science 58 (5), 1040-1046, 1993 | 314 | 1993 |
| Enzyme-induced gelation of extensively hydrolyzed whey proteins by Alcalase: peptide identification and determination of enzyme specificity D Doucet, DE Otter, SF Gauthier, EA Foegeding Journal of agricultural and food chemistry 51 (21), 6300-6308, 2003 | 268 | 2003 |
| Water-holding properties of thermally preconditioned chicken breast and leg meat JK Northcutt, EA Foegeding, FW Edens Poultry Science 73 (2), 308-316, 1994 | 262 | 1994 |
| Rheological study on the fractal nature of the protein gel structure S Ikeda, EA Foegeding, T Hagiwara Langmuir 15 (25), 8584-8589, 1999 | 253 | 1999 |
| Some lipid characteristics and interactions in muscle foods-a review CE Allen, EA Foegeding Food Technology 35 (5), 253-257, 1981 | 251 | 1981 |
| Invited review: Sensory and mechanical properties of cheese texture EA Foegeding, MA Drake Journal of dairy science 90 (4), 1611-1624, 2007 | 222 | 2007 |
| Effect of gums on low‐fat meat batters EA Foegeding, SR Ramsey Journal of Food Science 51 (1), 33-36, 1986 | 205 | 1986 |
| Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials Y Pascua, H Koç, EA Foegeding Current Opinion in Colloid & Interface Science 18 (4), 324-333, 2013 | 200 | 2013 |
| Sensory and mechanical aspects of cheese texture EA Foegeding, J Brown, MA Drake, CR Daubert International Dairy Journal 13 (8), 585-591, 2003 | 198 | 2003 |
| Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures E Çakır, EA Foegeding Food Hydrocolloids 25 (6), 1538-1546, 2011 | 197 | 2011 |
| A comprehensive approach to understanding textural properties of semi‐and soft‐solid foods EA Foegeding, CR Daubert, MA Drake, G Essick, M Trulsson, CJ Vinyard, ... Journal of texture studies 42 (2), 103-129, 2011 | 195 | 2011 |
| Factors that determine the fracture properties and microstructure of globular protein gels EA Foegeding, EL Bowland, CC Hardin Food Hydrocolloids 9 (4), 237-249, 1995 | 191 | 1995 |
| Effect of heating rate on thermally formed myosin, fibrinogen and albumin gels EA Foegeding, CE Allen, WR Dayton Journal of Food Science 51 (1), 104-108, 1986 | 191 | 1986 |
