Dilational surface viscoelasticity of protein solutions. Impact of urea

Mikhailovskaya, A. A.; Noskov, B. A.; Nikitin, E. A.; Lin, S. -Y.; Loglio, G.; Miller, R.

doi:10.1016/j.foodhyd.2012.12.012

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Dilational surface viscoelasticity of protein solutions. Impact of urea

Mikhailovskaya, A. A., Noskov, B. A., Nikitin, E. A., Lin, S.-.-Y., Loglio, G., & Miller, R. (2014). Dilational surface viscoelasticity of protein solutions. Impact of urea. Food Hydrocolloids, 34(1), 98-103. doi:10.1016/j.foodhyd.2012.12.012.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0015-3734-F Version Permalink: https://hdl.handle.net/21.11116/0000-0007-D74C-2

Genre: Journal Article

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Mikhailovskaya, A. A., Author
Noskov, B. A., Author
Nikitin, E. A., Author
Lin, S. -Y., Author
Loglio, G., Author
Miller, R.¹, Author

Affiliations:
1Reinhard Miller, Biomaterialien, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863501

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Dates: Date issued: 2014

Publication Status: Issued

Pages: 6

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Identifiers: ISI: 000325131400015
DOI: 10.1016/j.foodhyd.2012.12.012

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Title: Food Hydrocolloids

Source Genre: Journal

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Publ. Info: Oxford : Elsevier

Pages: - Volume / Issue: 34 (1) Sequence Number: - Start / End Page: 98 - 103 Identifier: ISSN: 0268-005X