Shinya Ikeda

Ikeda, S., Nishinari, K., & Foegeding, E. A. (2001). Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions. BIOPOLYMERS, 56(2), 109–118. https://doi.org/10.1002/1097-0282(2000)56:2<109::aid-bip1056>3.0.co;2-u

Ikeda, S., Foegeding, E. A., & Hardin, C. C. (2000). Phospholipid/fatty acid-induced secondary structural change in beta-lactoglobulin during heat-induced gelation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 605–610. https://doi.org/10.1021/jf990434h

Ikeda, S., & Foegeding, E. A. (1999). Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin. FOOD HYDROCOLLOIDS, 13(3), 245–254. https://doi.org/10.1016/S0268-005X(99)00006-5

Ikeda, S., & Foegeding, E. A. (1999). Effects of lecithin on thermally induced whey protein isolate gels. FOOD HYDROCOLLOIDS, 13(3), 239–244. https://doi.org/10.1016/S0268-005X(99)00005-3

Ikeda, S., Foegeding, E. A., & Hagiwara, T. (1999). Rheological study on the fractal nature of the protein gel structure. LANGMUIR, 15(25), 8584–8589. https://doi.org/10.1021/la9817415