2000 journal article

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions

Biopolymers, 56(2), 109–118.

By: S. Ikeda, K. Nishinari & E. Foegeding

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

2000 journal article

Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation

Journal of Agricultural and Food Chemistry, 48(3), 605–610.

By: S. Ikeda, E. Foegeding & C. Hardin

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

1999 journal article

Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin

Food Hydrocolloids, 13(3), 245–254.

By: S. Ikeda & E. Foegeding

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

1999 journal article

Effects of lecithin on thermally induced whey protein isolate gels

Food Hydrocolloids, 13(3), 239–244.

By: S. Ikeda & E. Foegeding

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

1999 journal article

Rheological Study on the fractal nature of the protein gel structure

Langmuir, 15(25), 8584–8589.

By: S. Ikeda, E. Foegeding & T. Hagiwara

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