Phanin Leksrisompong, Ph.D.

2011 North Carolina State University, Raleigh, NC 
Food Science and Technology Agriculture
"Phanin Leksrisompong"
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E Allen Foegeding grad student 2011 NCSU
 (How Micro-Phase Separation Explains Gelation Properties of Globular Protein Gels.)
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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
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