John Coupland is a Professor of Food Science at Penn State. His research program is on the physical properties of foods, in particular fats and oils. He teaches undergraduate Food Chemistry and graduate level Food Chemistry and Food Physical Chemistry.
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A simple model for globular proteins as nanoscale particles with hydrophillic surfaces and hydrophobic cores. Helpful to understand the use of proteins to modify food structure (e.g., egg white gels, tofu).