Mesoscopic structure and viscoelastic properties of β-lactoglobulin gels at low pH and low ionic strength

Autor:	Sagis, Leonard M.C.1 leonard.sagis@phys.fdsci.wag-ur.nl, Veerman, Cecile1, Ganzevles, Renate1, Ramaekers, Mariëlle1, Bolder, Suzanne G.1, van der Linden, Erik1
Zdroj:	Food Hydrocolloids. May2002, Vol. 16 Issue 3, p207. 7p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect