Publication | Closed Access
Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size
162
Citations
33
References
2016
Year
EngineeringProtein FoldingFunctional PropertyNetwork Proteins ContentRheologyAlternative Protein SourceFood EngineeringThermodynamicsAggregates SizeIonic StrengthMedicineBiophysicsBiomolecular Engineering
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