Ricky S H Lam
Overview
Explore the profile of Ricky S H Lam including associated specialties, affiliations and a list of published articles.
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4
Citations
101
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Recent Articles
1.
Lam R, Nickerson M
Food Chem
. 2014 Dec;
173:163-70.
PMID: 25466008
The effect of pH (5.0 or 7.0) and temperature (25.0, 65.0 and 95.0 °C) on the physicochemical and emulsifying properties of type-1 (with calcium, ALA-1) and type-3 (without calcium, ALA-3)...
2.
Lam R, Nickerson M
J Agric Food Chem
. 2014 Aug;
62(34):8730-9.
PMID: 25101482
The rheological properties of 1.0% (w/w) whey protein isolate (WPI)-κ-/ι-carrageenan (CG) mixtures were investigated during a slow acidification process by glucono-δ-lactone from pH 7.00 to ∼4.20 as a function of...
3.
Lam R, Nickerson M
Food Chem
. 2013 Jun;
141(2):975-84.
PMID: 23790876
Proteins are of great interest due to their amphiphilic nature, which allows them to reduce the interfacial tension at the oil-water interface. The incorporation of proteins at the oil-water interface...
4.
Abraham S, Lan Y, Lam R, Grahame D, Kim J, Weiss R, et al.
Langmuir
. 2012 Feb;
28(11):4955-64.
PMID: 22339649
Inter/intramolecular hydrogen bonding of a series of hydroxystearic acids (HSAs) are investigated. Self-assembly of molecular gels obtained from these fatty acids with isomeric hydroxyl groups is influenced by the position...