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Bongkosh Vardhanabhuti, Ph.D.

Affiliations: 
2000 North Carolina State University, Raleigh, NC 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
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"Bongkosh Vardhanabhuti"
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E Allen Foegeding grad student 2000 NCSU
 (Polymerized whey protein isolates: Characterization, rheological, and gelation properties.)

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Kotchabhakdi A, Vardhanabhuti B. (2020) Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties. Journal of Dairy Science
Tan J, Martini S, Wang Y, et al. (2019) Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of Food Science
Huang Z, Gruen I, Vardhanabhuti B. (2018) Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release. Journal of Food Science
O'Chiu E, Vardhanabhuti B. (2017) Utilizing whey protein isolate and polysaccharide complexes to stabilize aerated dairy gels. Journal of Dairy Science
Wagoner T, Vardhanabhuti B, Foegeding EA. (2016) Designing Whey Protein-Polysaccharide Particles for Colloidal Stability. Annual Review of Food Science and Technology. 7: 93-116
Huan Y, Zhang S, Vardhanabhuti B. (2016) Effect of CMC Molecular Weight on Acid-Induced Gelation of Heated WPI-CMC Soluble Complex. Journal of Food Science
Wang Z, Zhang S, Vardhanabhuti B. (2015) Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems. Journal of Food Science
Zhang S, Zhang Z, Vardhanabhuti B. (2014) Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions. Food & Function. 5: 1829-38
Zhang S, Vardhanabhuti B. (2014) Intragastric gelation of whey protein-pectin alters the digestibility of whey protein during in vitro pepsin digestion. Food & Function. 5: 102-10
Zhang S, Vardhanabhuti B. (2014) Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins. Food Chemistry. 145: 473-80
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