@article{leksrisompong_lanier_foegeding_2012, title={Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02550.x}, abstractNote={Abstract:  The effect of heating rate and pH on fracture properties and held water (HW) of globular protein gels was investigated. The study was divided into 2 experiments. In the 1st experiment, whey protein isolate (WPI) and egg white protein (EWP) gels were formed at pH 4.5 and 7.0 using heating rates ranging from 0.1 to 35 °C/min and holding times at 80 °C up to 240 min. The 2nd experiment used one heating condition (80 °C for 60 min) and probed in detail the pH range of 4.5 to 7.0 for EWP gels. Fracture properties of gels were measured by torsional deformation and HW was measured as the amount of fluid retained after a mild centrifugation. Single or micro‐phase separated conditions were determined by confocal laser scanning microscopy. The effect of heating rate on fracture properties and HW of globular protein gels can be explained by phase stability of the protein dispersion and total thermal input. Minimal difference in fracture properties and HW of EWP gels at pH 4.5 compared with pH 7.0 were observed while WPI gels were stronger and had higher HW at pH 7.0 as compared to 4.5. This was due to a mild degree of micro‐phase separation of EWP gels across the pH range whereas WPI gels only showed an extreme micro‐phase separation in a narrow pH range. In summary, gel formation and physical properties of globular protein gels can be explained by micro‐phase separation.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, Phanin N. and Lanier, Tyre C. and Foegeding, E. Allen}, year={2012}, month={Feb}, pages={E60–E67} }
 @article{leksrisompong_foegeding_2011, title={How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02092.x}, abstractNote={Abstract:  This study was conducted to determine how the combination of heating rate and pH can be used to alter viscoelastic properties and microstructure of egg white protein and whey protein isolate gels. Protein solutions (1% to 7% w/v protein, pH 3.0 to 8.5) were heated using a range of heating rates (0.2 to 60 °C/min) to achieve a final temperature of 80 °C. The gelation process and viscoelastic properties of formed gels were evaluated using small strain rheology. Single phase or micro‐phase separated solution conditions were determined by confocal laser scanning microscopy. In the single phase region, gels prepared by the faster heating rates had the lowest rigidity at 80 °C; however, a common G′ was achieved after holding for 4 h at 80 °C . On the other hand, under micro‐phase separation conditions, faster heating rates allowed phase separated particles to be frozen in the network prior to precipitation. Thus, gels produced by slower heating rates had lower rigidities than gels produced by faster heating rates. The effect of heating rate appears to depend on if the solution is under single phase or micro‐phase separated conditions.}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, Phanin N. and Foegeding, Edward Allen}, year={2011}, month={Apr}, pages={E318–E327} }