Spontaneous gelation of wheat gluten proteins in a food grade solvent

Authors

Keywords

Near critical gel, Protein, Gluten, Hydrogen bonding, Fractal dimension, Percolation

Journal

FOOD HYDROCOLLOIDS

Volume 52, Issue -, Pages 1-10

Publisher

Elsevier BV

Online

2015-06-25

DOI

10.1016/j.foodhyd.2015.06.014

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