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Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose
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In
ChemFoodChem 2(2), Seiten/Artikel-Nr.:e00049
2026
First published: 14 April 2026
Online
DOI: 10.1002/cfch.202500049
DOI: 10.18154/RWTH-2026-04235
URL: https://publications.rwth-aachen.de/record/1033576/files/1033576.pdf
Einrichtungen
Projekte
OpenAccess: 
PDF
Dokumenttyp
Journal Article
Format
online
Sprache
English
Anmerkung
Peer reviewed article
Externe Identnummern
OpenAlex: W7154474114
Interne Identnummern
RWTH-2026-04235
Datensatz-ID: 1033576
Beteiligte Länder
Germany
Lizenzstatus der Zeitschrift
; 
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The record appears in these collections: |
| Typ | Amount | VAT | Currency | Share | Status | Cost centre |
| APC | 1880.00 | 131.60 | EUR | 95.58 % | (DEAL) | 021000-421710 |
| Other | 87.00 | 6.09 | EUR | 4.42 % | (DEAL) | 021000-421710 |
| Sum | 1967.00 | 137.69 | EUR | |||
| Total | 2104.69 |
PDF