Bongkosh Vardhanabhuti

University of Missouri
Columbia, MO
USA

Papers:
328 Utilizing Whey Protein Isolate and Polysaccharide Complexes to Stabilize Aerated Dairy Gels 329 pH-triggered intragastric gelation of whey protein/alginate and its effect on sucrose release 1010 Influence of carboxymethylcellulose molecular weight on physicochemical properties and stability of whey protein-stabilized emulsions