Caroline L Campbell

Cocoa and Whey Protein Differentially Affect Markers of Lipid and Glucose Metabolism and Satiety.

E. Foegeding, G. Harris, Caroline L Campbell, 2016, Journal of medicinal food.

The Effects of Cocoa Polyphenols and Whey Proteins on Biomarkers of Satiety and Lipid Metabolism.

Caroline L Campbell, 2014 .

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.

E. Foegeding, F. van de Velde, Caroline L Campbell, 2017, Journal of texture studies.

Reprint of ‘Protein-polyphenol particles for delivering structural and health functionality’

E. Foegeding, M. Lila, N. Plundrich, 2018 .

Protein-polyphenol particles for delivering structural and health functionality

E. Foegeding, M. Lila, N. Plundrich, 2017 .

Transforming Structural Breakdown into Sensory Perception of Texture

G. Essick, E. Foegeding, S. Guest, 2015 .

Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety

E. Foegeding, Ty B Wagoner, Caroline L Campbell, 2017 .

An ISO‐Protein Model Food System for Evaluating Food Texture Effects

E. Foegeding, C. Daubert, M. Drake, 2016 .