Xin Yang

Works (5)

Updated: July 5th, 2023 15:50

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
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

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 n & E. Foegeding n

author keywords: Foam; Confocal microscopic images; Whey; Sucrose; Mathematic model
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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.

By: X. Yang n & E. Foegeding n

author keywords: Sucrose; Whey; Foams; Interfacial rheology; Angel food cake
UN Sustainable Development Goal Categories
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)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
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)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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