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Influence of pH on the stability and structure of single casein microparticles

; ;

In
Food hydrocolloids 105, Seiten/Artikel-Nr.:105741

ImpressumAmsterdam : Elsevier

ISSN0268-005X

Online
DOI: 10.1016/j.foodhyd.2020.105741


Einrichtungen

  1. Lehrstuhl für Soft Matter Process Engineering (421710)


Thematische Einordnung (Klassifikation)
DDC: 640


Dokumenttyp
Journal Article

Format
online, print

Sprache
English

Anmerkung
Peer reviewed article

Externe Identnummern
SCOPUS: SCOPUS:2-s2.0-85079609288
WOS Core Collection: WOS:000540693200002

Interne Identnummern
RWTH-2020-07215
Datensatz-ID: 793823

Beteiligte Länder
Germany

Lizenzstatus der Zeitschrift

 GO

Medline ; BIOSIS Previews ; Biological Abstracts ; Clarivate Analytics Master Journal List ; Current Contents - Agriculture, Biology and Environmental Sciences ; Ebsco Academic Search ; Essential Science Indicators ; IF >= 5 ; JCR ; NationallizenzNationallizenz ; NationallizenzNationallizenz ; SCOPUS ; Science Citation Index ; Science Citation Index Expanded ; Science Citation Index Expanded ; Web of Science Core Collection
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The record appears in these collections:
Document types > Articles > Journal Articles
Faculty of Mechanical Engineering (Fac.4)
Public records
Publications database
421710
412610
 Record created 2020-07-06, last modified 2021-01-15
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