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 proceeding › Chapter › Academic

Original language	English
Title of host publication	Food Colloids : Fundamentals of Formulation
Editors	Eric Dickinson, Reinhard Miller
Place of Publication	Cambridge
Publisher	Royal Society of Chemistry
Pages	223-232
ISBN (Print)	9780854048502
Publication status	Published - 2001

Cite this

@inbook{bf5055e15d5c410a99e9129cd13d2a53,

title = "Surface Rheological Properties of Soy Glycinin: Gel Layer Formation and Conformational Aspects",

author = "M. Bos and A. Martin and J. Bikker and {van Vliet}, T.",

year = "2001",

language = "English",

isbn = "9780854048502",

pages = "223--232",

editor = "Eric Dickinson and Reinhard Miller",

booktitle = "Food Colloids : Fundamentals of Formulation",

publisher = "Royal Society of Chemistry",

}

TY - CHAP

T1 - Surface Rheological Properties of Soy Glycinin: Gel Layer Formation and Conformational Aspects

AU - Bos, M.

AU - Martin, A.

AU - Bikker, J.

AU - van Vliet, T.

PY - 2001

Y1 - 2001

M3 - Chapter

SN - 9780854048502

SP - 223

EP - 232

BT - Food Colloids : Fundamentals of Formulation

A2 - Dickinson, Eric

A2 - Miller, Reinhard

PB - Royal Society of Chemistry

CY - Cambridge

ER -