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| The gelation of proteins GR Ziegler, EA Foegeding Advances in food and nutrition research 34, 203-298, 1990 | 544 | 1990 |
| Characteristics of edible muscle tissues F EA Food chemistry, 1996 | 489 | 1996 |
| Food protein functionality: A comprehensive approach EA Foegeding, JP Davis Food hydrocolloids 25 (8), 1853-1864, 2011 | 474 | 2011 |
| Factors determining the physical properties of protein foams EA Foegeding, PJ Luck, JP Davis Food hydrocolloids 20 (2-3), 284-292, 2006 | 437 | 2006 |
| Ca2+‐Induced Gelation of Pre‐heated Whey Protein Isolate S Barbut, EA Foegeding Journal of Food Science 58 (4), 867-871, 1993 | 355 | 1993 |
| Composition and functionality of commercial whey and milk protein concentrates and isolates: a status report CV Morr Food Technol. 44, 100-112, 1990 | 332 | 1990 |
| Microcentrifuge‐based method for measuring water‐holding of protein gels PN Kocher, EA Foegeding Journal of Food Science 58 (5), 1040-1046, 1993 | 309 | 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 | 256 | 2003 |
| Some lipid characteristics and interactions in muscle foods--a review CE Allen, EA Foegeding Food Technology 35 (5), 1981 | 253 | 1981 |
| Water-holding properties of thermally preconditioned chicken breast and leg meat JK Northcutt, EA Foegeding, FW Edens Poultry Science 73 (2), 308-316, 1994 | 250 | 1994 |
| Rheological study on the fractal nature of the protein gel structure S Ikeda, EA Foegeding, T Hagiwara Langmuir 15 (25), 8584-8589, 1999 | 246 | 1999 |
| Invited review: Sensory and mechanical properties of cheese texture EA Foegeding, MA Drake Journal of dairy science 90 (4), 1611-1624, 2007 | 205 | 2007 |
| Effect of gums on low‐fat meat batters EA Foegeding, SR Ramsey Journal of Food Science 51 (1), 33-36, 1986 | 199 | 1986 |
| Sensory and mechanical aspects of cheese texture EA Foegeding, J Brown, MA Drake, CR Daubert International Dairy Journal 13 (8), 585-591, 2003 | 195 | 2003 |
| 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 | 191 | 2011 |
| 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 | 187 | 2013 |
| 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 | 187 | 1986 |
| 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 | 182 | 1995 |
| NONDISULFIDE COVALENT CROSS‐LINKING OF MYOSIN HEAVY CHAIN IN “SETTING” OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI1 GG Kamath, TC Lanier, EA Foegeding, DD Hamann Journal of Food Biochemistry 16 (3), 151-172, 1992 | 182 | 1992 |
