Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business
Author:
Affiliation:
1. Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
2. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
Funder
Top Institute Food and Nutrition
Publisher
American Chemical Society (ACS)
Subject
General Materials Science
Link
http://pubs.acs.org/doi/pdf/10.1021/acsami.7b00443
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