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Bongkosh Vardhanabhuti, Ph.D. - Publications

Affiliations: 
2000 North Carolina State University, Raleigh, NC 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
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22 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Kotchabhakdi A, Vardhanabhuti B. Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties. Journal of Dairy Science. PMID 32475673 DOI: 10.3168/jds.2019-17745  0.346
2019 Tan J, Martini S, Wang Y, Kong F, Hartel R, Barbosa-Cánovas G, Vardhanabhuti B, Bornhorst G, Keppler S, Joyner H. Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of Food Science. PMID 31589341 DOI: 10.1111/1750-3841.14828  0.638
2018 Huang Z, Gruen I, Vardhanabhuti B. Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release. Journal of Food Science. PMID 29905934 DOI: 10.1111/1750-3841.14192  0.313
2017 O'Chiu E, Vardhanabhuti B. Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels. Journal of Dairy Science. PMID 28284696 DOI: 10.3168/jds.2016-12053  0.354
2016 Wagoner T, Vardhanabhuti B, Foegeding EA. Designing Whey Protein-Polysaccharide Particles for Colloidal Stability. Annual Review of Food Science and Technology. 7: 93-116. PMID 26934171 DOI: 10.1146/Annurev-Food-041715-033315  0.552
2016 Huan Y, Zhang S, Vardhanabhuti B. Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex. Journal of Food Science. PMID 26754045 DOI: 10.1111/1750-3841.13209  0.337
2015 Wang Z, Zhang S, Vardhanabhuti B. Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems. Journal of Food Science. PMID 26121991 DOI: 10.1111/1750-3841.12940  0.338
2014 Zhang S, Zhang Z, Vardhanabhuti B. Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions. Food & Function. 5: 1829-38. PMID 24920131 DOI: 10.1039/c4fo00019f  0.316
2014 Zhang S, Vardhanabhuti B. Intragastric gelation of whey protein-pectin alters the digestibility of whey protein during in vitro pepsin digestion. Food & Function. 5: 102-10. PMID 24284478 DOI: 10.1039/c3fo60331h  0.342
2014 Zhang S, Vardhanabhuti B. Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins. Food Chemistry. 145: 473-80. PMID 24128503 DOI: 10.1016/j.foodchem.2013.08.076  0.379
2014 Zhang S, Hsieh FH, Vardhanabhuti B. Acid-induced gelation properties of heated whey protein-pectin soluble complex (Part I): Effect of initial pH Food Hydrocolloids. 36: 76-84. DOI: 10.1016/j.foodhyd.2013.07.029  0.325
2013 Luck PJ, Vardhanabhuti B, Yong YH, Laundon T, Barbano DM, Foegeding EA. Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates. Journal of Dairy Science. 96: 5522-31. PMID 23871371 DOI: 10.3168/Jds.2013-6617  0.587
2012 Zhang S, Zhang Z, Lin M, Vardhanabhuti B. Raman spectroscopic characterization of structural changes in heated whey protein isolate upon soluble complex formation with pectin at near neutral pH. Journal of Agricultural and Food Chemistry. 60: 12029-35. PMID 23134232 DOI: 10.1021/Jf303780C  0.332
2012 Ryan KN, Vardhanabhuti B, Jaramillo DP, van Zanten JH, Coupland JN, Foegeding EA. Stability and mechanism of whey protein soluble aggregates thermally treated with salts Food Hydrocolloids. 27: 411-420. DOI: 10.1016/J.Foodhyd.2011.11.006  0.61
2011 Vardhanabhuti B, Cox P, Norton I, Foegeding E. Lubricating properties of human whole saliva as affected by β-lactoglobulin Food Hydrocolloids. 25: 1499-1506. DOI: 10.1016/J.FOODHYD.2011.02.021  0.456
2010 Vardhanabhuti B, Khayankan W, Foegeding EA. Formation of elastic whey protein gels at low pH by acid equilibration. Journal of Food Science. 75: E305-13. PMID 20629877 DOI: 10.1111/J.1750-3841.2010.01647.X  0.622
2010 Kelly M, Vardhanabhuti B, Luck P, Drake MA, Osborne J, Foegeding EA. Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH. Journal of Dairy Science. 93: 1900-9. PMID 20412903 DOI: 10.3168/Jds.2009-2853  0.614
2010 Vardhanabhuti B, Kelly MA, Luck PJ, Drake MA, Foegeding EA. Roles of charge interactions on astringency of whey proteins at low pH. Journal of Dairy Science. 93: 1890-9. PMID 20412902 DOI: 10.3168/Jds.2009-2780  0.582
2009 Vardhanabhuti B, Yucel U, Coupland JN, Foegeding EA. Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability Food Hydrocolloids. 23: 1511-1520. DOI: 10.1016/J.Foodhyd.2008.09.006  0.579
2008 Vardhanabhuti B, Allen Foegeding E. Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH Food Hydrocolloids. 22: 752-762. DOI: 10.1016/J.Foodhyd.2007.03.003  0.449
2001 Vardhanabhuti B, Foegeding E, McGuffey MK, Daubert CR, Swaisgood HE. Gelation properties of dispersions containing polymerized and native whey protein isolate Food Hydrocolloids. 15: 165-175. DOI: 10.1016/S0268-005X(00)00062-X  0.539
1999 Vardhanabhuti B, Foegeding EA. Rheological properties and characterization of polymerized whey protein isolates. Journal of Agricultural and Food Chemistry. 47: 3649-55. PMID 10552698 DOI: 10.1021/Jf981376N  0.631
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