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Gel structure and the diffusion of proteins

โœ Scribed by Ch. Wunderly


Book ID
115816017
Publisher
Elsevier Science
Year
1959
Tongue
English
Weight
922 KB
Volume
4
Category
Article
ISSN
0009-8981

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Rheology and structure of milk protein g
โœ Ton van Vliet; Catriona M.M. Lakemond; Ronald W. Visschers ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 186 KB

Recent studies on gel formation and rheology of milk gels are reviewed. A distinction is made between gels formed by aggregated casein, gels of dpureT whey proteins and gels in which both casein and whey proteins contribute to their properties. For casein-whey protein mixtures, it has been shown tha