Mesoscopic structure and visco-elastic properties of β-lactoglobulin gels at low pH.

被引：0
|
作者：
Sagis, LMC [1 ]
Veerman, C [1 ]
Ganzevles, R [1 ]
Ramaekers, M [1 ]
van der Linden, E [1 ]
机构：
[1] Univ Wageningen & Res Ctr, Food Phys Grp, NL-6703 HD Wageningen, Netherlands
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2001年 / 222卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
297-COLL
引用
收藏
页码：U377 / U377
页数：1
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