Manee Vittayanont, Ph.D.

Meat

Denise M. Smith	grad student	2000	Michigan State
(Heat -induced gelation of myosin with native or heat-denatured beta-lactoglobulin.)

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Onsaard E, Vittayanont M, Srigam S, et al. (2006) Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate Food Research International. 39: 78-86
Onsaard E, Vittayanont M, Srigam S, et al. (2005) Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. Journal of Agricultural and Food Chemistry. 53: 5747-53
Vittayanont M, Steffe JF, Flegler SL, et al. (2003) Gelation of chicken pectoralis major myosin and heat-denatured beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 51: 760-5
Vittayanont M, Steffe JF, Flegler SL, et al. (2002) Gelling properties of heat-denatured beta-lactoglobulin aggregates in a high-salt buffer. Journal of Agricultural and Food Chemistry. 50: 2987-92
Vittayanont M, Vega-Warner V, Steffe JF, et al. (2001) Heat-induced gelation of chicken Pectoralis major myosin and beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 49: 1587-94