2012 journal article
Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation
JOURNAL OF FOOD SCIENCE, 77(2), E60–E67.
2011 journal article
How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation
JOURNAL OF FOOD SCIENCE, 76(3), E318–E327.