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Protein cluster formation during enzymatic cross-linking of globular proteins

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a
Laboratory of Physical Chemistry and Colloid Science, Wageningen University, P.O.Box 8038, Wageningen, the Netherlands
E-mail: Renko.deVries@wur.nl
b
Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, Wageningen
Faraday Discuss., 2012,158, 51-63

DOI: 10.1039/C2FD20033C
Received 22 Feb 2012, Accepted 26 Mar 2012
First published online 26 Mar 2012

This article is part of themed collection: Soft Matter Approaches to Structured Foods
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