Phanin N. Leksrisompong

Leksrisompong, P. N., Lanier, T. C., & Foegeding, E. A. (2012). 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. https://doi.org/10.1111/j.1750-3841.2011.02550.x

Leksrisompong, P. N., & Foegeding, E. A. (2011). How micro-phase separation alters the heating rate effects on globular protein gelation. Journal of Food Science, 76(3), E318–327. https://doi.org/10.1111/j.1750-3841.2011.02092.x