Yie Hui Yong

Yong, Y. H., & Forgeding, E. A. (2010). Caseins: Utilizing Molecular Chaperone Properties to Control Protein Aggregation in Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(2), 685–693. https://doi.org/10.1021/jf903072g

Yong, Y. H., & Foegeding, E. A. (2008). Effects of Caseins on Thermal Stability of Bovine beta-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(21), 10352–10358. https://doi.org/10.1021/jf801658u