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Ricky S H Lam

Showing results (1-10 of 4) with videos related to

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Food Chemistry|June 25, 2013
Food proteins: a review on their emulsifying properties using a structure-function approachRicky S H Lam, Michael T Nickerson
Food Chemistry|December 4, 2014
The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbuminRicky S H Lam, Michael T Nickerson
Journal of Agricultural and Food Chemistry|August 8, 2014
Effect of the biopolymer mixing ratio on the formation of electrostatically coupled whey protein-κ- and ι-carrageenan networks in the presence and absence of oil dropletsRicky S H Lam, Michael T Nickerson
Langmuir : the ACS Journal of Surfaces and Colloids|February 21, 2012
Influence of positional isomers on the macroscale and nanoscale architectures of aggregates of racemic hydroxyoctadecanoic acids in their molecular gel, dispersion, and solid statesShibu Abraham, Yaqi Lan, Ricky S H Lam, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Food Chemistry|June 25, 2013
Food proteins: a review on their emulsifying properties using a structure-function approachRicky S H Lam, Michael T Nickerson
Food Chemistry|December 4, 2014
The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbuminRicky S H Lam, Michael T Nickerson
Journal of Agricultural and Food Chemistry|August 8, 2014
Effect of the biopolymer mixing ratio on the formation of electrostatically coupled whey protein-κ- and ι-carrageenan networks in the presence and absence of oil dropletsRicky S H Lam, Michael T Nickerson
Langmuir : the ACS Journal of Surfaces and Colloids|February 21, 2012
Influence of positional isomers on the macroscale and nanoscale architectures of aggregates of racemic hydroxyoctadecanoic acids in their molecular gel, dispersion, and solid statesShibu Abraham, Yaqi Lan, Ricky S H Lam, et al.
Pageof 1