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.
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.
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–E268.
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.
Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.
Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.