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

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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 & E. Foegeding

Source: NC State University Libraries
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), E259–268.

By: X. Yang, T. Berry & E. Foegeding

Source: NC State University Libraries
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), E269–277.

By: T. Berry, X. Yang & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018