Gel formation by ß-conglycinin and glycinin and their mixtures

J.M.S. Renkema, J.H.M. Knabben, T. van Vliet

Research output: Contribution to journal › Article › Academic › peer-review

Keywords

@article{6e80a60ea68a4910976a8c616b2c4ba3,

title = "Gel formation by {\ss}-conglycinin and glycinin and their mixtures",

keywords = "Differential scanning calorimetry, Small and large deformation rheology, Soy protein",

author = "J.M.S. Renkema and J.H.M. Knabben and {van Vliet}, T.",

year = "2001",

doi = "10.1016/S0268-005X(01)00051-0",

language = "English",

volume = "15",

pages = "407--414",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Gel formation by ß-conglycinin and glycinin and their mixtures

AU - Renkema, J.M.S.

AU - Knabben, J.H.M.

AU - van Vliet, T.

PY - 2001

Y1 - 2001

KW - Differential scanning calorimetry

KW - Small and large deformation rheology

KW - Soy protein

U2 - 10.1016/S0268-005X(01)00051-0

DO - 10.1016/S0268-005X(01)00051-0

M3 - Article

SN - 0268-005X

VL - 15

SP - 407

EP - 414

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -