Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
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Tidsskrift | International Journal of Food Science and Technology |
Vol/bind | 34 |
Sider (fra-til) | 557-563 |
Antal sider | 7 |
ISSN | 0950-5423 |
Status | Udgivet - 1999 |
ID: 7752208