Work

Viscoelastic behaviour of β-lactoglobulin gel structures

Year: 1990

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(09)80013-1

Authors: Mats Stading, Anne-Marie Hermansson

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Skogs- och Jordbrukets Forskningsråd

OpenAlex ID: W2021076937

FWCI: 14.98

Cites: 25

Cited by: 288

Related to: 10