Self-assembly of oat proteins into various colloidal states as function of the NaCl concentration and pH

Author:

Wouters Arno G.B.ORCID,Nicolai TacoORCID

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. AACC international method 08-01-01. Ash - basic method,2018

2. The next protein transition;Aiking;Trends in Food Science & Technology,2020

3. Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH;Ako;Soft Matter,2009

4. Dynamic light scattering;Berne,1976

5. Light scattering : Principles and development;Brown,1996

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