Bongkosh Vardhanabhuti

Ryan, K. N., Vardhanabhuti, B., Jaramillo, D. P., Zanten, J. H., Coupland, J. N., & Foegeding, E. A. (2012). Stability and mechanism of whey protein soluble aggregates thermally treated with salts. Food Hydrocolloids, 27(2), 411–420. https://doi.org/10.1016/j.foodhyd.2011.11.006

Vardhanabhuti, B., & Foegeding, E. A. (2010). Evidence of interactions between whey proteins and mucin their implication on the astringency mechanism of whey proteins at low pH. Gums and Stabilisers for the Food Industry 15, 137–146.

Kelly, M., Vardhanabhuti, B., Luck, P., Drake, M. A., Osborne, J., & Foegeding, E. A. (2010). Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH. JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909. https://doi.org/10.3168/jds.2009-2853

Vardhanabhuti, B., Kelly, M. A., Luck, P. J., Drake, M. A., & Foegeding, E. A. (2010). Roles of charge interactions on astringency of whey proteins at low pH. JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899. https://doi.org/10.3168/jds.2009-2780

Vardhanabhuti, B., Yucel, U., Coupland, J. N., & Foegeding, E. A. (2009, August). Interactions between beta-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability. FOOD HYDROCOLLOIDS, Vol. 23, pp. 1511–1520. https://doi.org/10.1016/j.foodhyd.2008.09.006

Vardhanabhuti, B., & Foegeding, E. A. (2008). Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of beta-lactoglobulin and alpha-lactalbumin at neutral pH. Food Hydrocolloids, 22(5), 752–762. https://doi.org/10.1016/j.foodhvd.2007.03.003

Vardhanabhuti, B., Foegeding, E. A., McGuffey, M. K., Daubert, C. R., & Swaisgood, H. E. (2001). Gelation properties of dispersions containing polymerized and native whey protein isolate. FOOD HYDROCOLLOIDS, 15(2), 165–175. https://doi.org/10.1016/S0268-005X(00)00062-X

Vardhanabhuti, B., & Foegeding, E. A. (1999). Rheological properties and characterization of polymerized whey protein isolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(9), 3649–3655. https://doi.org/10.1021/jf981376n