Xin Yang

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

Xin Yang, E. Allen Foegeding · Food Hydrocolloids · 2009 · 152 citations

Agriculture, Food Science, Nutrition +16

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

Tristan K. Berry, Xin Yang, E. Allen Foegeding · Journal of Food Science · 2009 · 68 citations

Agriculture, Food Science, Nutritional Sciences +13

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

Xin Yang, E. Allen Foegeding · Food Hydrocolloids · 2011 · 63 citations

Agriculture, Food Science, Materials Science +14

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

Xin Yang, N.R. Rogers, Tristan K. Berry et al. · Journal of Texture Studies · 2011 · 44 citations

Agriculture, Dairy Science, Food Science +16

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

Xin Yang, Tristan K. Berry, E. Allen Foegeding · Journal of Food Science · 2009 · 44 citations

Agriculture, Food Science, Materials Engineering +16