Kirsten L. Dangaran, Ph.D.
Affiliations: | 2005 | University of California, Davis, Davis, CA |
Area:
Food Science and Technology Agriculture, Agricultural EngineeringGoogle:
"Kirsten Dangaran"Parents
Sign in to add mentor| John M. Krochta | grad student | 2005 | UC Davis | |
| (Plasticizer crystallization in whey protein films and coatings: Effect on appearance, barrier and tensile properties.) | ||||
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Publications
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| Dangaran K, Krochta JM. (2009) Whey Protein Films and Coatings Whey Processing, Functionality and Health Benefits. 133-167 |
| Dangaran KL, Krochta JM. (2007) Preventing the loss of tensile, barrier and appearance properties caused by plasticiser crystallisation in whey protein films International Journal of Food Science and Technology. 42: 1094-1100 |
| Dangaran KL, Krochta JM. (2006) Kinetics of sucrose crystallization in whey protein films. Journal of Agricultural and Food Chemistry. 54: 7152-8 |
| Barone JR, Dangaran K, Schmidt WF. (2006) Blends of cysteine-containing proteins. Journal of Agricultural and Food Chemistry. 54: 5393-9 |
| Dangaran KL, Renner-Nantz J, Krochta JM. (2006) Whey protein-sucrose coating gloss and integrity stabilization by crystallization inhibitors Journal of Food Science. 71 |
| Lee S-, Dangaran KL, Guinard J-, et al. (2002) Consumer Acceptance of Whey‐protein‐coated as Compared with Shellac‐coated Chocolate Journal of Food Science. 67: 2764-2769 |
| Lee SY, Dangaran KL, Guinard JX, et al. (2002) Consumer acceptance of whey-protein-coated as compared with shellac-coated chocolate Journal of Food Science. 67: 2764-2769 |
| Lee SY, Dangaran KL, Krochta JM. (2002) Gloss stability of whey-protein/plasticizer coating formulations on chocolate surface Journal of Food Science. 67: 1121-1125 |