The Combined Effect of High Hydrostatic Pressure and Calcium Salts on the Stability, Solubility and Gel Formation of β-Lactoglobulin
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: 10.3390/foods4020229
- Event
-
Veröffentlichung
- (where)
-
Aachen
- (who)
-
Universitätsbibliothek der RWTH Aachen
- (when)
-
2015
- Creator
-
Saalfeld, Daniel
Riegel, Ina
Kulozik, Ulrich
Gebhardt, Ronald
- DOI
-
10.18154/RWTH-2017-04541
- URN
-
urn:nbn:de:101:1-2018112206005072840548
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:48 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Saalfeld, Daniel
- Riegel, Ina
- Kulozik, Ulrich
- Gebhardt, Ronald
- Universitätsbibliothek der RWTH Aachen
Time of origin
- 2015
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