Legume Protein Gelation: the mechanism behind the formation of homogeneous and fractal gels

Author:

Tiong Alice Y.J.ORCID,Crawford SimonORCID,de Campo Liliana,Ryukhtin Vasyl,Garvey Christopher J.ORCID,Batchelor WarrenORCID,van ’t Hag LeonieORCID

Publisher

Elsevier BV

Reference72 articles.

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3. Mantid—Data analysis and visualization package for neutron scattering and μ SR experiments;Arnold;Nuclear Instruments and Methods in Physics Research Section A: Accelerators, Spectrometers, Detectors and Associated Equipment,2014

4. The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

5. Studies on the thermal behaviour of pea (Pisum sativum)vicilin;Bacon;Journal of the Science of Food and Agriculture,1989

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