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Flow-induced structuring of dense protein dispersions
J.M. Manski
Food Process Engineering
VLAG
Research output
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Thesis
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internal PhD, WU
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Chemical Compounds
Food
100%
Fibrous Crystal
83%
Calcium(0)
64%
Protein
58%
Sodium Atom
52%
Flow
36%
Solidification
30%
Fat
27%
Crystalline Texture
27%
Shear
25%