Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

Published 2010 View Full Article

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Title
Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 3, Pages 275-282
Publisher
Elsevier BV
Online
2010-06-18
DOI
10.1016/j.foodhyd.2010.05.012

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