Gelation
Author:
Publisher
Elsevier
Reference399 articles.
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2. Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate;Akkermans;Journal of Agricultural and Food Chemistry,2007
3. Akkermans, C., et al. (2008a). Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology. Food Hydrocolloids 22, 1315–1325.
4. Akkermans, C., et al. (2008b). Enzyme induced formatin of beta-lactoglobulin fibrils by AspN Endoproteinase. Food Biophysics 3, 390–394.
5. Akkermans, C., et al. (2008c). Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2. Biomacromolecules 9, 1474–1479.
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