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
The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties
Food Hydrocolloids, 25(7), 1687–1701.
By: X. Yang & E. Foegeding
2010 journal article
Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)
Food Hydrocolloids, 24(2-3), 227–238.
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