Phanin Leksrisompong, Ph.D.
|2011||North Carolina State University, Raleigh, NC|
Area:Food Science and Technology Agriculture
Mean distance: (not calculated yet)
ParentsSign in to add mentor
ChildrenSign in to add trainee
CollaboratorsSign in to add collaborator
BETA: Related 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|