Casein micelles as hard spheres: limitations of the model in acidified gel formation - Concepedia

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Casein micelles as hard spheres: limitations of the model in acidified gel formation

172

Citations

22

References

2003

Year

Colloids and Surfaces A Physicochemical and Engineering Aspects

Biopolymer GelFood ColloidPolymer ChemistryEngineeringPolymer ScienceAcidified Gel FormationMicelleSoft MatterHard SpheresBiophysicsBiomolecular Engineering

References

	Year	Citations

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