Author： Montero P. Fernandez-Daz M.D. Gomez-Guillen M.C.
Publisher： Elsevier
ISSN： 0268-005X
Source： Food Hydrocolloids, Vol.16, Iss.3, 2002-05, pp. : 197-205
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
By Chevalier-Lucia D. Le Bail A. Ghoul M. Chourot J.-M.
Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 4, 2003-12 ,pp. :
Access to resources
Recommend
A comparative rheological study of heat and high pressure induced whey protein gels
Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. :
Soy protein pressure-induced gels
By Molina E. Defaye A.B. Ledward D.A.
Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. :
Rheology of acid-induced sodium caseinate gels containing added gelatin
By Koh M.W.W. Matia Merino L. Dickinson E.
Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. :
Gelatin gels in deuterium oxide
Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. :