Works (5)
2006 patent
Process for producing cold-gelling hydrocolloids
Washington, DC: U.S. Patent and Trademark Office.
2005 journal article
The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels
FOOD HYDROCOLLOIDS, 19(5), 851–860.
2005 journal article
beta-lactoglobulin gelation and modification: Effect of selected acidulants and heating conditions
JOURNAL OF FOOD SCIENCE, 70(1), C79–C86.
2004 journal article
A comparison of drying operations on the rheological properties of whey protein thickening ingredients
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 39(10), 1023–1031.
2002 journal article
Rheological and physicochemical properties of derivatized whey protein concentrate powders
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 5(2), 419–434.