Work

A review of physical and chemical protein-gel induction

Year: 2002

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1046/j.1365-2621.2002.00623.x

Authors: Alfonso Totosaus, José G Montejano, Juan A Salazar, Isabel Guerrero

Institutions: Universidad Autónoma del Estado de Hidalgo, Tecnológico de Monterrey, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Universidad Autónoma Metropolitana

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2100674205

FWCI: 4.615

Cites: 97

Cited by: 511

Related to: 10