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 paper

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
Pages335-345
Publication statusPublished - 1997

Cite this

van Vliet, T., Lucey, J. A., Grolle, K., & Walstra, P. (1997). Rearrangements in acid-induced casein gels during and after gel formation. In Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge (pp. 335-345)
van Vliet, T. ; Lucey, J.A. ; Grolle, K. ; Walstra, P. / Rearrangements in acid-induced casein gels during and after gel formation. Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge. 1997. pp. 335-345
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van Vliet, T, Lucey, JA, Grolle, K & Walstra, P 1997, Rearrangements in acid-induced casein gels during and after gel formation. in Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge. pp. 335-345.

Rearrangements in acid-induced casein gels during and after gel formation. / van Vliet, T.; Lucey, J.A.; Grolle, K.; Walstra, P.

Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge. 1997. p. 335-345.

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

TY - GEN

T1 - Rearrangements in acid-induced casein gels during and after gel formation.

AU - van Vliet, T.

AU - Lucey, J.A.

AU - Grolle, K.

AU - Walstra, P.

PY - 1997

Y1 - 1997

M3 - Conference paper

SP - 335

EP - 345

BT - Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge

ER -

van Vliet T, Lucey JA, Grolle K, Walstra P. Rearrangements in acid-induced casein gels during and after gel formation. In Food Colloids: Proteins, Lipids and Polysaccharides, Ystad, Sweden, 1996; Procs Int. Symp. Royal Soc. of Chem., E. Dickinson and B. Bergenstühl, eds, Cambridge. 1997. p. 335-345