T. K. Berry

Rheological properties and microstructure of Cheddar cheese made with different fat contents.

N. R. Rogers, E. Foegeding, D. McMahon, 2010, Journal of dairy science.

Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural, and interfacial properties.

E. Foegeding, T. K. Berry, Xin Yang, 2009, Journal of food science.

CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTS

M. Drake, T. K. Berry, J. L. Childs, 2008 .

Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.

E. Foegeding, T. K. Berry, Xin Yang, 2009, Journal of food science.

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

N. R. Rogers, E. Foegeding, T. K. Berry, 2011 .

Diagnostic peritoneal lavage in blunt trauma patients with coagulopathy.

R. Fischer, T. K. Berry, T. Flynn, 1984, Annals of emergency medicine.