| 000 | 01320 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250514163643.0 | ||
| 264 | 0 | _c20040121 | |
| 008 | 200401s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf030201x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGuyomarc'h, Fanny | |
| 245 | 0 | 0 |
_aRole of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cDec 2003 |
||
| 300 |
_a7743-50 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCaseins _xanalysis |
| 650 | 0 | 4 | _aElasticity |
| 650 | 0 | 4 |
_aGels _xchemistry |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aMicelles |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 |
_aMilk Proteins _xanalysis |
| 650 | 0 | 4 | _aSolubility |
| 650 | 0 | 4 | _aViscosity |
| 650 | 0 | 4 | _aWhey Proteins |
| 700 | 1 | _aQueguiner, Claire | |
| 700 | 1 | _aLaw, Andrew J R | |
| 700 | 1 | _aHorne, David S | |
| 700 | 1 | _aDalgleish, Douglas G | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 51 _gno. 26 _gp. 7743-50 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf030201x _zAvailable from publisher's website |
| 999 |
_c14397933 _d14397933 |
||