Tristan Kendricks Berry

Works (6)

Updated: July 5th, 2023 21:17

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 n , B. Vardhanabhuti *, Y. Yong *, T. Laundon n, D. Barbano * & E. Foegeding n

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

author keywords: whey protein concentrate; serum protein concentrate; functional properties; microfiltration
MeSH headings : Animals; Dairy Products; Food Technology / methods; Freeze Drying; Gels / chemistry; Milk / chemistry; Milk Proteins / chemistry; Whey Proteins
TL;DR: Comparisons of functional properties of serum protein concentrate with whey protein concentrate made from the same milk and with commercial WPC found differences in functional properties may be explained by differences in composition and extent of denaturation or aggregation. (via Semantic Scholar)
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Sources: Web Of Science, NC State University Libraries, ORCID
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, N. Rogers n, T. Berry n & E. Foegeding n

author keywords: Cheese; composite gel; fat globule; mathematical model; storage modulus; temperature
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Source: Web Of Science
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 n, D. McMahon *, C. Daubert n, T. Berry n & E. Foegeding n

author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
TL;DR: It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network. (via Semantic Scholar)
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Source: Web Of Science
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–E268.

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

author keywords: egg; interfacial tension; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Solubility; Surface Tension; Viscosity; Whey Proteins
TL;DR: The higher foam yield stress and drainage stability of EWP foams appears to be due to forming smaller, more stable bubbles, that are packed together into structures that are more resistant to deformation than those of WPI foams. (via Semantic Scholar)
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Source: Web Of Science
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–E277.

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

author keywords: egg; foam; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Hot Temperature; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Sucrose / pharmacology; Surface Tension; Viscosity; Whey Proteins
TL;DR: Results show that sucrose greatly improved the stability of wet E WP foams and that EWP foams form network structures that remain stable during heating, and batters containing these foams showed destabilization prior to heating. (via Semantic Scholar)
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Source: Web Of Science
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 n, J. Thompson n, J. Lillard n, T. Berry n & M. Drake n

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Source: Web Of Science
Added: August 6, 2018

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