Xin Yang

Yang, X., Rogers, N. R., Berry, T. K., & Foegeding, E. A. (2011). MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES. JOURNAL OF TEXTURE STUDIES, 42(5), 331–348. https://doi.org/10.1111/j.1745-4603.2011.00283.x

Yang, X., & Foegeding, E. A. (2011). 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. https://doi.org/10.1016/j.foodhyd.2011.03.008

Yang, X., & Foegeding, E. A. (2010). 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. https://doi.org/10.1016/j.foodhyd.2009.09.011

Yang, X., Berry, T. K., & Foegeding, E. A. (2009). Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties. JOURNAL OF FOOD SCIENCE, 74(5), E259–E268. https://doi.org/10.1111/j.1750-3841.2009.01179.x

Berry, T. K., Yang, X., & Foegeding, E. A. (2009). 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. https://doi.org/10.1111/j.1750-3841.2009.01178.x