The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates

Published 2014 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 1, Pages 356-360
Publisher
Elsevier BV
Online
2014-05-22
DOI
10.1016/j.lwt.2014.05.024

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.