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
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
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
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
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
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
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