@article{luck_vardhanabhuti_yong_laundon_barbano_foegeding_2013, title={Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates}, volume={96}, ISSN={["0022-0302"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84882905470&partnerID=MN8TOARS}, DOI={10.3168/jds.2013-6617}, abstractNote={This study compared the functional properties of serum protein concentrate (SPC) with whey protein concentrate (WPC) made from the same milk and with commercial WPC. The experimental SPC and WPC were produced at 34% or 80% protein from the same lot of milk. Protein contents of WPC and SPC were comparable; however, fat content was much lower in SPC compared with WPC and commercial WPC. The effect of drying methods (freeze vs. spray drying) was studied for 34% WPC and SPC. Few differences due to drying method were found in turbidity and gelation; however, drying method made a large difference in foam formation for WPC but not SPC. Between pH 3 and 7, SPC was found to have lower turbidity than WPC; however, protein solubility was similar between SPC and WPC. Foaming and gelation properties of SPC were better than those of WPC. Differences in functional properties may be explained by differences in composition and extent of denaturation or aggregation.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Luck, P. J. and Vardhanabhuti, B. and Yong, Y. H. and Laundon, T. and Barbano, D. M. and Foegeding, E. A.}, year={2013}, month={Sep}, pages={5522–5531} }
 @article{yang_rogers_berry_foegeding_2011, title={MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES}, volume={42}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2011.00283.x}, abstractNote={ABSTRACTCheddar cheese consists of a gel phase with imbedded fat particles and can be represented as a particle‐filled gel. The storage modulus (G′) of Cheddar cheese containing different fat contents was fitted to 12 theoretical models for particle‐filled gels. Models that included the G′ of fat particles and their interactions best described cheese G′. The estimated G′ of fat particle (Gf′) was larger than that of gel matrix (Gm′) at 10, 15 and 20C, corresponding to a reinforcing effect of fat on cheese G′. However, Gf′ decreased at a faster rate than Gm′ with increasing temperature, resulting in a weakening effect at 25C. Cheese rheological properties were dominated by the solid fat phase at 10 and 15C and showed no significant change with aging. In contrast, cheese G′ at 20 and 25C decreased after aging cheeses for 12 weeks, corresponding to decreases of Gm′ as a result of changes in the protein network.}, number={5}, journal={JOURNAL OF TEXTURE STUDIES}, author={Yang, Xin and Rogers, Neal Robert and Berry, Tristan Kendricks and Foegeding, Edward Allen}, year={2011}, month={Oct}, pages={331–348} }
 @article{rogers_mcmahon_daubert_berry_foegeding_2010, title={Rheological properties and microstructure of Cheddar cheese made with different fat contents}, volume={93}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-3494}, abstractNote={Reduced- and low-fat cheeses are desired based on composition but often fall short on overall quality. One of the major problems with fat reduction in cheese is the development of a firm texture that does not break down during mastication, unlike that observed in full-fat cheeses. The objective of this investigation was to determine how the amount of fat affects the structure of Cheddar cheese from initial formation (2 wk) through 24 wk of aging. Cheeses were made with target fat contents of 3 to 33% (wt/wt) and moisture to protein ratios of 1.5:1. This allowed for comparisons based on relative amounts of fat and protein gel phases. Cheese microstructure was determined by confocal scanning laser microscopy combined with quantitative image analysis. Rheological analysis was used to determine changes in mechanical properties. Increasing fat content caused an increase in size of fat globules and a higher percentage of nonspherical globules. However, no changes in fat globules were observed with aging. Cheese rigidity (storage modulus) increased with fat content at 10°C, but differences attributable to fat were not apparent at 25°C. This was attributable to the storage modulus of fat approaching that of the protein gel; therefore, the amount of fat or gel phase did not have an effect on the cheese storage modulus. The rigidity of cheese decreased with storage and, because changes in the fat phase were not detected, it appeared to be attributable to changes in the gel network. 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.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rogers, N. R. and McMahon, D. J. and Daubert, C. R. and Berry, T. K. and Foegeding, E. A.}, year={2010}, month={Oct}, pages={4565–4576} }
 @article{yang_berry_foegeding_2009, title={Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01179.x}, abstractNote={ABSTRACT:  Foams were prepared from whey protein isolate (WPI), egg white protein (EWP), and combinations of the 2 (WPI/EWP), with physical properties of foams (overrun, drainage 1/2 life, and yield stress), air/water interfaces (interfacial tension and interfacial dilatational elasticity), and foam microstructure (bubble size and dynamic change of bubble count per area) investigated. Foams made from EWP had higher yield stress and stability (drainage 1/2 life) than those made from WPI. Foams made from mixtures of EWP and WPI had intermediate values. Foam stability could be explained based on solution viscosity, interfacial characteristics, and initial bubble size. Likewise, foam yield stress was associated with interfacial dilatational elastic moduli, mean bubble diameter, and air phase fraction. Foams made from WPI or WPI/EWP combinations formed master curves for stability and yield stress when normalized according to the above‐mentioned properties. However, EWP foams were excluded from the common trends observed for WPI and WPI/EWP combination foams. Changes in interfacial tension showed that even the lowest level of WPI substitution (25% WPI) was enough to cause the temporal pattern of interfacial tension to mimic the pattern of WPI instead of EWP, suggesting that whey proteins dominated the interface. 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.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Yang, Xin and Berry, Tristan K. and Foegeding, E. Allen}, year={2009}, pages={E259–E268} }
 @article{berry_yang_foegeding_2009, title={Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01178.x}, abstractNote={ABSTRACT:  The effects of sucrose on the physical properties and thermal stability of foams prepared from 10% (w/v) protein solutions of whey protein isolate (WPI), egg white protein (EWP), and their combinations (WPI/EWP) were investigated in wet foams and angel food cakes. Incorporation of 12.8 (w/v) sucrose increased EWP foam stability (drainage 1/2 life) but had little effect on the stability of WPI and WPI/EWP foams. Increased stability was not due to viscosity alone. Sucrose increased interfacial elasticity (E ′) of EWP and decreased E′ of WPI and WPI/EWP combinations, suggesting that altered interfacial properties increased stability in EWP foams. Although 25% WPI/75% EWP cakes had similar volumes as EWP cakes, cakes containing WPI had larger air cells. Changes during heating showed that EWP foams had network formation starting at 45 °C, which was not observed in WPI and WPI/EWP foams. Moreover, in batters, which are foams with additional sugar and flour, a stable foam network was observed from 25 to 85 °C for batters made from EWP foams. Batters containing WPI or WPI/EWP mixtures showed signs of destabilization starting at 25 °C. These results show that sucrose greatly improved the stability of wet EWP foams and that EWP foams form network structures that remain stable during heating. In contrast, sucrose had minimal effects on stability of WPI and WPI/EWP wet foams, and batters containing these foams showed destabilization prior to heating. Therefore, destabilization processes occurring in the wet foams and during baking account for differences in angel food cake quality.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Berry, Tristan K. and Yang, Xin and Foegeding, E. Allen}, year={2009}, pages={E269–E277} }
 @article{childs_thompson_lillard_berry_drake_2008, title={Consumer perception of whey and soy protein in meal replacement products}, volume={23}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2008.00158.x}, abstractNote={ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18–35 years). Relative importance of product attributes was determined through a realistic trade‐off scenario. Utility scores were extracted and rescaled by the zero‐centered differences method, and two‐way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low‐fat/fat‐free, calcium, all‐natural, protein, vitamin/mineral, heart health and muscle‐building claims. Exercisers viewed muscle‐building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Childs, Jessica L. and Thompson, Jacob L. and Lillard, John S. and Berry, Tristan K. and Drake, Maryanne}, year={2008}, month={Jun}, pages={320–339} }