Michelle C Lee

3PUBLICATIONS
3CO-AUTHORS
Food technologyPhysical properties of materialsMicrofluidics and nanofluidics
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Publications (3)

|Jan 12, 2022
Mitigating the Astringency of Acidified Whey Protein in Proteinaceous High Internal Phase Emulsions.

Michelle C Lee, Younas Dadmohammadi, Chen Tan

|Jun 28, 2019
Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization.

Michelle C Lee, Chen Tan, Raheleh Ravanfar

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