Skip Nav Destination
Special Publications
Food Colloids
By
Allen E Foegeding;
Allen E Foegeding
North Carolina University
Search for other works by this author on:
Martien A Cohen Stuart;
Martien A Cohen Stuart
Wageningen University
Search for other works by this author on:
Reinhard Miller;
Reinhard Miller
Max Planck Institute, Germany
Search for other works by this author on:
Peter J Wilde;
Peter J Wilde
Quadram Institute Bioscience, UK
Search for other works by this author on:
Juan M Rodriguez Patino;
Juan M Rodriguez Patino
Universidad de Sevilla
Search for other works by this author on:
Maria G Semenova;
Maria G Semenova
Russian Academy of Sciences
Search for other works by this author on:
Christophe Schmitt;
Christophe Schmitt
Nestle Research Center
Search for other works by this author on:
Ana M R Pilosof;
Ana M R Pilosof
Universidad de Buenos Aires
Search for other works by this author on:
Julian D McClements;
Julian D McClements
University of Massachusetts
Search for other works by this author on:
George A Van Aken;
George A Van Aken
Royal Cosun, Netherlands
Search for other works by this author on:
Hannemieke Luyten;
Hannemieke Luyten
Wageningen Centre of Food Science (WCFS)
Search for other works by this author on:
Nissim Grati;
Nissim Grati
The Gebrew University of Jerusalem
Search for other works by this author on:
Andrew D Watson;
Andrew D Watson
Institute of Food Research
Search for other works by this author on:
Sandra I Laneuville;
Sandra I Laneuville
Laboratorie de Physico-Chimie et Genie Alimentaires
Search for other works by this author on:
A W Pacek
A W Pacek
University of Birmingham
Search for other works by this author on:
Edited by
Eric Dickinson
Eric Dickinson
University of Leeds, UK
Search for other works by this author on:
Hardback ISBN:
978-0-85404-638-6
PDF ISBN:
978-1-84755-238-9
No. of Pages:
508
Publication date:
11 Feb 2005
Book Chapter
Properties of fibrillar food protein assemblies and their percolating networks
-
Published:11 Feb 2005
-
Citation
C. Veerman, L. M. C. Sagis, and E. van der Linden, in Food Colloids, ed. E. Dickinson, The Royal Society of Chemistry, 2005, pp. 247-256.
Download citation file:
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Digital access
$64.60