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Phanin Leksrisompong, Ph.D. - Publications

Affiliations: 
2011 North Carolina State University, Raleigh, NC 
Area:
Food Science and Technology Agriculture
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3 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
2012 Leksrisompong PN, Lanier TC, Foegeding EA. 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. PMID 22250989 DOI: 10.1111/J.1750-3841.2011.02550.X  0.555
2011 Leksrisompong PN, Foegeding EA. How micro-phase separation alters the heating rate effects on globular protein gelation. Journal of Food Science. 76: E318-27. PMID 21535832 DOI: 10.1111/j.1750-3841.2011.02092.x  0.471
2010 BARDEN L, ÇAKIR E, LEKSRISOMPONG P, RYAN K, FOEGEDING E, DRAKE M. EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS Journal of Sensory Studies. 25: 447-462. DOI: 10.1111/J.1745-459X.2010.00274.X  0.303
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