☰

Phanin Leksrisompong, Ph.D.

Affiliations: 
2011 North Carolina State University, Raleigh, NC 
Area:
Food Science and Technology Agriculture
Google:
"Phanin Leksrisompong"
Mean distance: (not calculated yet)
 
Tree Publications Similar researchers PubMed Report error

Parents

Sign in to add mentor
E Allen Foegeding grad student 2011 NCSU
 (How Micro-Phase Separation Explains Gelation Properties of Globular Protein Gels.)

Children

Sign in to add trainee

Collaborators

Sign in to add collaborator
BETA: Related publications

Publications

You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect.

Leksrisompong PN, Lanier TC, Foegeding EA. (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: E60-7
Leksrisompong PN, Foegeding EA. (2011) How micro-phase separation alters the heating rate effects on globular protein gelation. Journal of Food Science. 76: E318-27
BARDEN L, ÇAKIR E, LEKSRISOMPONG P, et al. (2010) EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS Journal of Sensory Studies. 25: 447-462
See more...