SURH, J

University of Massachusetts Amherst

1 paper on CoChatORCID 0000-0001-7435-8812

Most cited papers

Verified
Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
SURH, J., DECKER, E., & MCCLEMENTS, D. (2006) · Food Hydrocolloids
Proteins in Food SystemsPickering emulsions and particle stabilization
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