Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions-Reference-Cited by-同舟云学术

Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions

Published:2006-02-24 Issue:1 Volume:1 Page:41-50
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Foegeding E. Allen

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-005-9003-y.pdf

Reference81 articles.

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2. A.H. Clark and C.D. Lee-Tuffnell, In: Functional Properties of Food Macromolecules, edited by J.R. Mitchell and D.A. Ledward (Elsevier, Essex 1986), p. 203.

3. A.H. Clark, In: Functional Properties of Food Macromolecules, 2nd edn., edited by S.E. Hill, D.A. Ledward, and J.R. Mitchell (Aspen, Maryland 1998), p. 77.

4. W.S. Gosal and S.B. Ross-Murphy, Curr Opin Colloid Interface Sci 5, 188 (2000).

5. D. Durand, J.C. Gimel and T. Nicolai, Physica A 304, 253 (2002).

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