Surface rheological properties of soy glycinin: Gel layer formation and conformational aspects

被引：7

作者：

Bos, M ^{[1
]}

Martin, A ^{[1
]}

Bikker, J ^{[1
]}

van Vliet, T ^{[1
]}

机构：

[1] Wageningen Ctr Food Sci, NL-6700 AN Wageningen, Netherlands

来源：

FOOD COLLOIDS: FUNDAMENTALS OF FORMULATION | 2001年 / 258期

关键词：

D O I：

10.1039/9781847550842-00223

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：223 / 232

页数：10

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