E. Allen Foegeding - Concepedia

Author

E. Allen Foegeding

Also Known As

E Allen Foegeding, E Foegeding, E. A FOEGEDING, E. A. FOEGEDING, E. A. Foegeding, E. ALLEN FOEGEDING, E. Allen Foegeding, E. Allen. Foegeding, E.A Foegeding, E.A. FOEGEDING

240

Publications

14K

Citations

H-Index

148

Concepts

All Affiliations

North Carolina State University Fonterra (New Zealand)

About

E. Allen Foegeding is an author at North Carolina State University specializing in engineering, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	46	75	6K
2	Health Sciences	39	59	4.1K
3	Medicine	25	31	2.5K
4	Natural Sciences	17	18	1.8K
5	Education	2	2	103

E. Allen Foegeding

173

Publications

12.7K

Citations

H-Index

Page 1

	Year	Citations
Food protein functionality: A comprehensive approach E. Allen Foegeding, Jack Davis Food Hydrocolloids Food ChemistryNutritionBiochemistryProtein FoldingNatural Sciences	2011	437
Advances in modifying and understanding whey protein functionality E. Allen Foegeding, Jack Davis, Dany Doucet, Trends in Food Science & Technology Protein ChemistryWhey Protein FunctionalityBiochemistryProtein FoldingNatural Sciences	2002	420
Factors determining the physical properties of protein foams E. Allen Foegeding, P.J. Luck, Jack Davis Food Hydrocolloids EngineeringProtein FoamsProtein FoldingFunctional PropertyProtein Refolding	2005	380
Ca <sup>2+</sup> ‐Induced Gelation of Pre‐heated Whey Protein Isolate Shai Barbut, E. Allen Foegeding Journal of Food Science	1993	268
Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein Gels Peter Kocher, E. Allen Foegeding Journal of Food Science Biopolymer GelEngineeringCylindrical Gel SampleBioanalysisMembrane Characterization	1993	221
Rheological Study on the Fractal Nature of the Protein Gel Structure Shinya Ikeda, E. Allen Foegeding, Tomoaki Hagiwara Langmuir Food ColloidEngineeringFractal NatureProtein Phase SeparationAnalytical Ultracentrifugation	1999	207
Enzyme-Induced Gelation of Extensively Hydrolyzed Whey Proteins by Alcalase: Peptide Identification and Determination of Enzyme Specificity Dany Doucet, Don Otter, Sylvie F. Gauthier, Journal of Agricultural and Food Chemistry	2003	199
Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures Esra Çakır, E. Allen Foegeding Food Hydrocolloids Biopolymer GelGel StructuresProtein Micro-phase SeparationProtein EngineeringSeparation Technique	2011	195
Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report C.V. Morr, E. Allen Foegeding Food technology NutritionEngineeringFood AnalysisAgricultural EconomicsProtein Purification	1990	178
Water-Holding Properties of Thermally Preconditioned Chicken Breast and Leg Meat J.K. Northcutt, E. Allen Foegeding, F.W. Edens Poultry Science	1994	170

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