Heat-induced gelation of whey protein at high pH studied by combined UV spectroscopy and refractive index measurement after size exclusion chromatography and by in-situ dynamic light scattering
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | International Journal of Food Science and Technology |
Volume | 34 |
Pages (from-to) | 557-563 |
Number of pages | 7 |
ISSN | 0950-5423 |
Publication status | Published - 1999 |
ID: 7752208