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180篇 您的检索式：作者名="Foegeding E"

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	题名	作者	年代	出处	被引量
1	Gelation of turkey breast and thigh myofibrils: effects of pH, salt and temperature 显示文摘	Lavelle C L E A Foegeding	1993	J Food Sci1993，58，4：	1
2	Myosin gelafion kinetic study based on rheological measurements显示文摘	WU J Q HAMANN D D FOEGEDING E A	1991	J Agric Food Chem1991，39，：	1
3	Gelation properties of dispersions containing polymerized and native whey protein isolate显示文摘	VARDHANABHUTI B FOEGEDING E A MCGUFFEY M K	2001	Food Hydrocolloids2001，15，：	1
4	Effects of sugars on whey protein isolate gelation显示文摘	RICH L M FOEGEDING E A	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
5	Interactions between β-1aetoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability 显示文摘	Vardhanabhuti B Yueel U Coupland J N Foegeding E A	2009	Food Hydrocolloids2009，23，：	1
6	Water-holding properties of thermally preconditioned chicken breast and leg meat 显示文摘	Northcutt J K Foegeding E A Edens F W	1994	Pouhry Science1994，73，：	1
7	Development of a test to predict gelation proteins of raw turkey muscle proteins 显示文摘	Foegeding E A	1990	J Food Sci1990，55，4：	1
8	Formation of soluble whey protein aggregates and their stability in beverages显示文摘	RYAN K N FOEGEDING E A	2015	Food Hydrocolloids2015，43，：	1
9	Small strain oscillatory shear and microstructural analyses of a model processed cheese显示文摘	Bowland E L Foegeding E A	2001	Journal of Dairy Science2001，84，11：	1
10	Functional properties of turkey salt-soluble proteins显示文摘	FOEGEDING E A	1987	Journal of Food Science1987，52，：	1
11	Sensory and mechanical aspects of cheese texture显示文摘	Foegeding E A Brown J Drake MA	2003	International Dairy Journal2003，，13：	1
12	Mechanical and water-holding properties and microstructures of soy protein isolate emulsiongels induced by CaCl2,Glucono-8-lactone ( GDL),and transglutaminase : influence of thermal treatments before and/or afteremulsification 显示文摘	Tang C H Chen L Foegeding E A	2011	Journal of Agricultural and Food Chemistry2011，59，8：	1
13	Effects of gums on low-fat meat batters显示文摘	FOEGEDING E A RAMSEY S R	1986	Journal of Food Science1986，51，1：	1
14	Interaction between fl-casein and whey proteins as a function of pH and salt concentration显示文摘	KEHOE J J FOEGEDING E A	2011	Journal of Agricultural and Food Chemistry2011，，59：	1
15	Waterholding properties of thermally preconditioned chickenbreast and leg meat显示文摘	Northeutt J K Foegeding E A Edens F W	1994	Poultry Sci1994，73，：	1
16	Rheological and water-holding properties of gelled meat batters containing iota carrageenan, kappa carrageenan or xanthan gum显示文摘	FOEGEDING E A RAMSEY S R	1987	Journal of Food Science1987，52，3：	1
17	Microcentrifuge-based method for measuring water holding of Protein gels显示文摘	Kocher P N Foegeding E A	1993	Journal of Food Science1993，58，5：	1
18	Rheological and stability of meat batters containing soy protein concentrate and vital wheat gluten显示文摘	PATANA A C FOEGEDING E A	1985	Journal of Food Science1985，50，1：	1
19	Microcentrifuge-based method for measuring water-holding of protein gels显示文摘	Kocher P N Foegeding E A	1993	Journal of Food Science1993，58，5：	1
20	Invited review: Sensory and mechanical properties of cheese texture显示文摘	Foegeding E A Drake M A	2007	Journal of dairy science2007，90，4：	1

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