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Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

Munialo, Claire D.; van der Linden, Erik; Ako, Komla; de Jongh, Harmen H.J.
  • 期刊名称Food Hydrocolloids
  • 作者Munialo, Claire D.; van der Linden, Erik; Ako, Komla; de Jongh, Harmen H.J.
  • 卷第49卷
  • 印刷ISSN0268-005X
  • 文件大小3438.99KB
  • 发表时间2015-07
  • DOI10.1016/j.foodhyd.2015.03.018
  • 页码104-117
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