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

标题
Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 25, Issue 3, Pages 275-282
出版商
Elsevier BV
发表日期
2010-06-18
DOI
10.1016/j.foodhyd.2010.05.012

向作者/读者发起求助以获取更多资源

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started