Author： Olsson C. Langton M. Hermansson A.-M.
Publisher： Elsevier
ISSN： 0268-005X
Source： Food Hydrocolloids, Vol.16, Iss.5, 2002-09, pp. : 477-488
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Access to resources
Recommend
Gel formation in heat-treated bovine serum albumin-sodium alginate systems
By Neiser S. Draget K.I. Smidsrod O.
Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. :
Gel formation in heat-treated bovine serum albumin- -carrageenan systems
By Neiser S. Draget K.I. Smidsrod O.
Food Hydrocolloids, Vol. 14, Iss. 2, 2000-03 ,pp. :
Gel formation by -conglycinin and glycinin and their mixtures
By Renkema J.M.S. Knabben J.H.M. van Vliet T.
Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. :
Rheology of -carrageenan and -lactoglobulin mixed gels
By Ould Eleya M.M. Turgeon S.L.
Food Hydrocolloids, Vol. 14, Iss. 1, 2000-01 ,pp. :