Xin Yang

Works (5)

Updated: September 16th, 2024 08:21

2011 article

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES

YANG, X. I. N., ROGERS, N. E. A. L. R. O. B. E. R. T., BERRY, T. R. I. S. T. A. N. K. E. N. D. R. I. C. K. S., & FOEGEDING, E. D. W. A. R. D. A. L. L. E. N. (2011, March 21). Journal of Texture Studies.

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
topics (OpenAlex): Proteins in Food Systems; Polysaccharides Composition and Applications; Food Chemistry and Fat Analysis
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Source: Web Of Science
Added: August 6, 2018

2011 article

The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties

Yang, X., & Foegeding, E. A. (2011, April 15). Food Hydrocolloids.

By: X. Yang n & E. Foegeding n

author keywords: Foam; Confocal microscopic images; Whey; Sucrose; Mathematic model
topics (OpenAlex): Proteins in Food Systems; Pickering emulsions and particle stabilization; Microencapsulation and Drying Processes
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Source: Web Of Science
Added: August 6, 2018

2009 article

Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes)

Yang, X., & Foegeding, E. A. (2009, October 9). Food Hydrocolloids.

By: X. Yang n & E. Foegeding n

author keywords: Sucrose; Whey; Foams; Interfacial rheology; Angel food cake
topics (OpenAlex): Proteins in Food Systems; Pickering emulsions and particle stabilization; Microencapsulation and Drying Processes
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Source: Web Of Science
Added: August 6, 2018

2009 article

Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties

Yang, X., Berry, T. K., & Foegeding, E. A. (2009, May 18). Journal of Food Science.

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
topics (OpenAlex): Proteins in Food Systems; Pickering emulsions and particle stabilization; Microencapsulation and Drying Processes
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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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2009 article

Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality

Berry, T. K., Yang, X., & Foegeding, E. A. (2009, May 18). Journal of Food Science.

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
topics (OpenAlex): Proteins in Food Systems; Pickering emulsions and particle stabilization; Microencapsulation and Drying Processes
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

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