Food Polymers, Gels, and Colloids—A Teacher's View * *Invited lecture given on the occasion of the award to Dr Stainsby of the 1989 Senior Medal of the Food Chemistry Group of the Royal Society of Chemistry.-Reference-Cited by-同舟云学术

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Food Polymers, Gels, and Colloids—A Teacher's View * *Invited lecture given on the occasion of the award to Dr Stainsby of the 1989 Senior Medal of the Food Chemistry Group of the Royal Society of Chemistry.

Published:1991 Issue: Volume: Page:450-468
ISSN:
Container-title:Food Polymers, Gels and Colloids
language:
Short-container-title:

Author:

Stainsby G.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/G80177J5642QL541.pdf

Reference48 articles.

1. Principles that Govern the Folding of Protein Chains

2. ‘Theory of the Photographic Process’;Rose,1977

3. ‘Biochemistry of Collagen’;Piez,1976

4. The Formation of Triple-Helical Collagen Molecules from α1 or α2 Polypeptide Chains

5. W. M. Marrs, Leatherhead Food R. A. Report, 1984, No. 461.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food Product and Agricultural Applications;Emulsions, Foams, Suspensions, and Aerosols;2014-07-25

2. Surface Structure Smoothing Effect of Polysaccharide on a Heat-Set Protein Particle Gel;Langmuir;2006-09-07

3. VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS;Journal of Texture Studies;1998-08

4. Rheological Properties of Mozzarella Cheese Filled with Dairy, Egg, Soy Proteins, and Gelatin;Journal of Food Science;1993-09

5. Incipient behaviour of gelatin gels;Rheologica Acta;1991

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