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), E60–67.

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

Source: NC State University Libraries
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), E318–327.

By: P. Leksrisompong & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018