P.J. Luck

Factors determining the physical properties of protein foams

E. Allen Foegeding, P.J. Luck, Jack Davis · Food Hydrocolloids · 2005 · 380 citations

Engineering, Protein Foams, Protein Folding +7

Factors Regulating Astringency of Whey Protein Beverages

Jason Beecher, M.A. Drake, P.J. Luck et al. · Journal of Dairy Science · 2008 · 116 citations · Full text

Food Chemistry, Nutrition, Whey Protein Use +12

Properties of whey and egg white protein foams

Chris W. Pernell, E. Allen Foegeding, P.J. Luck et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2002 · 92 citations

Food Chemistry, Materials Science, Food Colloid +9

Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate

Chris W. Pernell, P.J. Luck, E. AllenFoegeding et al. · Journal of Food Science · 2002 · 68 citations

Food Chemistry, Whey Protein Isolate, Dynamic Volume Change +14

Roles of charge interactions on astringency of whey proteins at low pH

Bongkosh Vardhanabhuti, Mallory Anne Kelly, P.J. Luck et al. · Journal of Dairy Science · 2010 · 55 citations · Full text