The effect of pH on heat denaturation and gel forming properties of soy proteins

J.M.S. Renkema, C.M.M. Lakemond, H.H.J. de Jongh, H. Gruppen, T. van Vliet

Research output: Contribution to journalArticleAcademicpeer-review

127 Citations (Scopus)
Original languageEnglish
Pages (from-to)223-230
JournalJournal of Biotechnology
Volume79
DOIs
Publication statusPublished - 2000

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