Publication | Closed Access
Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
88
Citations
55
References
2020
Year
Food ColloidEngineeringIntermolecular ForcesFood PhysicRheologyFrozen-thawed Egg YolksProtein Phase SeparationSoft MatterBiophysics
| Year | Citations | |
|---|---|---|
Page 1
Page 1