Author： Van Camp J. Huyghebaert A.
Publisher： Elsevier
ISSN： 0308-8146
Source： Food Chemistry, Vol.54, Iss.4, 1995-01, pp. : 357-364
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
Effects of high pressure on rheological properties of soy protein gels
Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. :
Access to resources
Recommend
Shear-induced structuring of particulate whey protein gels
By Walkenstrom P. Windhab E. Hermansson A.-M.
Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. :
Rheological properties of fine-stranded whey protein isolate gels
By Lowe L.L. Allen Foegeding E. Daubert C.R.
Food Hydrocolloids, Vol. 17, Iss. 4, 2003-07 ,pp. :