Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu

Seishi Shimizu(University of York), R.D. Stenner(University of York), Nobuyuki Matubayasi(Kyoto University)
Food Hydrocolloids
July 26, 2016
10.1016/j.foodhyd.2016.07.022
Cited by 40Open Access
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