Guoyan Zhang

Zhang, G. Y., Foegeding, E. A., & Hardin, C. C. (2004). Effect of sulfated polysaccharides on heat-induced structural changes in beta-lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(12), 3975–3981. https://doi.org/10.1021/jf035037s

Zhang, G. Y., & Foegeding, E. A. (2003, November). Heat-induced phase behavior of beta-lactoglobulin/polysaccharide mixtures. FOOD HYDROCOLLOIDS, Vol. 17, pp. 785–792. https://doi.org/10.1016/S0268-005X(03)00099-7