Phanin N. Leksrisompong

Works (2)

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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.

By: P. Leksrisompong, T. Lanier & E. Foegeding

author keywords: egg white; heating rate; micro-phase separation; pH; whey protein isolate
Source: Web Of Science
Added: August 6, 2018

2011 journal article

How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation

JOURNAL OF FOOD SCIENCE, 76(3), E318–E327.

By: P. Leksrisompong & E. Foegeding

author keywords: egg white; gelation; heating rate; micro-phase separation; whey protein isolate
Source: Web Of Science
Added: August 6, 2018