Rearrangements in acid-induced casein gels during and after gel formation.

T. van Vliet, J.A. Lucey, K. Grolle, P. Walstra

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Original languageEnglish
Title of host publicationFood Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge
Publication statusPublished - 1997

Cite this