Multiscale Characterization of Individualized β-Lactoglobulin Microgels Formed upon Heat Treatment under Narrow pH Range Conditions
Author:
Affiliation:
1. Department of Food Science and Technology, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
2. Laboratoire d’Ingénierie des Biomolécules, Nancy-Université, INPL-ENSAIA, BP 172, F-54505 Vandoeuvre-lès-Nancy Cedex 5, France
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la900501n
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