Work

Early stage of cheese making, a two-step aging dynamics in soft protein gels

Year: 2024

Type: conference-paper

Abstract: International audience

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Author: Gibaud, Thomas

Institution: Laboratoire de Physique de l'ENS de Lyon

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W4404697044

FWCI:

Cites:

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Related to: 10