Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins
- DOI
- 10.3390/foods13213480
- Published
- 10
- Container
- Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods13213480,
title = {Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins},
author = {Hossein Gholamian and Maksym Loginov and Marie-Hélène Famelart and Florence Rousseau and Fabienne Garnier-Lambrouin and Geneviève Gésan-Guiziou},
year = {2024},
journal = {Foods},
doi = {10.3390/foods13213480},
url = {https://doi.org/10.3390/foods13213480}
}RIS
TY - JOUR TI - Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins AU - Hossein Gholamian AU - Maksym Loginov AU - Marie-Hélène Famelart AU - Florence Rousseau AU - Fabienne Garnier-Lambrouin AU - Geneviève Gésan-Guiziou PY - 2024 JO - Foods DO - 10.3390/foods13213480 UR - https://doi.org/10.3390/foods13213480 ER -
APA
Gholamian, H., Loginov, M., Famelart, M., Rousseau, F., Garnier-Lambrouin, F., & Gésan-Guiziou, G. (2024). Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins. Foods. https://doi.org/10.3390/foods13213480
Source records
- doaj · retrieved 2026-09-27T02:06:38.658Z