Swelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation
Abstract
We provide new information on the structural properties of thermal
* Corresponding authors
a
Chair for Food Process Engineering and Dairy Technology, ResearchCenter for Nutrition and Food Sciences (ZIEL)—Department Technology, Technische Universität München, Weihenstephaner Berg 1, Freising-Weihenstephan, Germany
E-mail:
michael.betz@tum.de
Fax: +49 8161 71 4384
Tel: +49 8161 71 3855
b
Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, Zürich, Switzerland
E-mail:
josefh@ethz.ch
Tel: +41 44 632 97 63
We provide new information on the structural properties of thermal
M. Betz, J. Hörmansperger, T. Fuchs and U. Kulozik, Soft Matter, 2012, 8, 2477 DOI: 10.1039/C2SM06976H
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