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–E67. 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–E327. https://doi.org/10.1111/j.1750-3841.2011.02092.x