Surface Rheological Properties of Soy Glycinin: Gel Layer Formation and Conformational Aspects

M. Bos, A. Martin, J. Bikker, T. van Vliet

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

Original languageEnglish
Title of host publicationFood Colloids : Fundamentals of Formulation
EditorsEric Dickinson, Reinhard Miller
Place of PublicationCambridge
PublisherRoyal Society of Chemistry
Pages223-232
ISBN (Print)9780854048502
Publication statusPublished - 2001

Cite this

Bos, M., Martin, A., Bikker, J., & van Vliet, T. (2001). Surface Rheological Properties of Soy Glycinin: Gel Layer Formation and Conformational Aspects. In E. Dickinson, & R. Miller (Eds.), Food Colloids : Fundamentals of Formulation (pp. 223-232). Royal Society of Chemistry.