Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition - Concepedia

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Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition

47

Citations

21

References

2018

Year

Juliana V.C. Silva, Gireeshkumar Balakrishnan, Christophe Schmitt, Christophe Chassenieux, Taco Nicolaï

Food Hydrocolloids

Biopolymer GelBiochemistryProtein FoldingNatural SciencesProtein RefoldingGlobular Protein AdditionMicelleProtein EngineeringProtein Phase SeparationHeat-induced GelationMedicineBiophysics

References

	Year	Citations

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