How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation
Version of Record online: 6 APR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages E318–E327, April 2011
How to Cite
Leksrisompong, P. N. and Foegeding, E. A. (2011), How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation. Journal of Food Science, 76: E318–E327. doi: 10.1111/j.1750-3841.2011.02092.x
- Issue online: 6 APR 2011
- Version of Record online: 6 APR 2011
- MS 20101189 Submitted 10/20/2010, Accepted 1/10/2011.
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