AGRIS - International System for Agricultural Science and Technology

Making Food Protein Gels via an Arrested Spinodal Decomposition

2015

Mahmoudi | Najet | Stradner | Anna


Bibliographic information
Journal of physical chemistry
Volume 119 ISSN 1520-5207
Publisher
American Chemical Society
Pagination
15522-15529
Other Subjects
Physical chemistry; Ethylene oxide; Polyethylene glycol; Dietary protein; Confocal laser scanning microscopy; Micelles; Rheometry
Language
English

2017-10-15
AGRIS AP
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org