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Relationship of molecular weight distribution and the gelling behavior of gelatine - A rheological approach
Markus Lechtenfeld, DGF Stoess AG, Germany
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Structure and rheological properties of acid-induced gels of industrial egg white protein, ovalbumin and whey protein isolate
Ing Mireille Weijers, Wageningen Centre for Food Sciences / Wageningen University, The Netherlands
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Heat-Induced and Cold-Induced Reversible Gelation of Caseinate-Based Emulsions at Around Body Temperature
Caroline Eliot, University of Leeds, United Kingdom
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Tribological properties of whey- and egg-protein aggregate solutions
Dr Ronald W Visschers, Wageningen Center For Food Sciences, Nizo Food Research, The Netherlands
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