Globular protein gelation—theory and experiment
Year: 2001
Type: article
Source: Food Hydrocolloids
Authors: A.H. Clark, G.M. Kavanagh, S.B. Ross-Murphy
Institutions: Unilever (United Kingdom), King's College London
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2016868548