Works (6)

2013 journal article

Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates

Journal of Dairy Science, 96(9), 5522–5531.

By: P. Luck, B. Vardhanabhuti, Y. Yong, T. Laundon, D. Barbano & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2011 journal article

Modeling the rheological properties of cheddar cheese with different fat contents at various temperatures

Journal of Texture Studies, 42(5), 331–348.

By: X. Yang, N. Rogers, T. Berry & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2010 journal article

Rheological properties and microstructure of Cheddar cheese made with different fat contents

Journal of Dairy Science, 93(10), 4565–4576.

By: N. Rogers, D. McMahon, C. Daubert, T. Berry & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2009 journal article

Foams prepared from whey protein isolate and egg white protein: 1. physical, microstructural, and interfacial properties

Journal of Food Science, 74(5), E259–268.

By: X. Yang, T. Berry & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2009 journal article

Foams prepared from whey protein isolate and egg white protein: 2. changes associated with angel food cake functionality

Journal of Food Science, 74(5), E269–277.

By: T. Berry, X. Yang & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2008 journal article

Consumer perception of whey and soy protein in meal replacement products

Journal of Sensory Studies, 23(3), 320–339.

By: J. Childs, J. Thompson, J. Lillard, T. Berry & M. Drake

Source: NC State University Libraries
Added: August 6, 2018