A versatile viscometric method for the study of dissolved proteins, exemplified for casein micelles in ammoniacal solutions

2017

Xiong, Xiaopeng | Huang, Xuejiao | Wolf, B.A.


书目信息
Food hydrocolloids
72 页码 195 - 201 ISSN 0268-005X
出版者
Elsevier Ltd
其它主题
Salt concentration; Ammoniacal casein solutions; Hydrocolloids; Intrinsic viscosities; Salt effects; Viscometric interactions; Comparison of linear and globular polyelectrolytes; Viscometry of protein solutions; Viscometry; Micelles
语言
英语
类型
Text; Journal Article

2024-02-27
MODS