Characterization of protein gels by scanning and transmission electron microscopy A methodology study of soy protein gels
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials
Reference22 articles.
1. Milk gel Structure: II. Relation between firmness and ultrastructure of heat-induced skim-milk gels containing 40–60% total solids
2. PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION
3. The Role of Solvent Interactions in Protein Conformatio
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