Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels

A. H. Martin, D. Baigts Allende, C. D. Munialo, V. Urbonaite, L. Pouvreau, H. H J De Jongh

Research output: Chapter in Book/Report/Conference proceedingConference proceeding

3 Citations (Scopus)
Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture
Subtitle of host publicationThe Role of Hydrocolloids
PublisherRoyal Society of Chemistry
Pages64-70
Number of pages7
ISBN (Electronic) 978-1-78262-130-0
ISBN (Print) 978-1-84973-883-5
DOIs
Publication statusPublished - 16 Apr 2014
Externally publishedYes
Event2013 17th International Gums and Stabilisers for the Food Industry Conference: The Changing Face of Food Manufacture: The Role of Hydrocolloids - Wrexham Glyndŵr University, Wrexham, United Kingdom
Duration: 25 Jun 201328 Jun 2013

Conference

Conference2013 17th International Gums and Stabilisers for the Food Industry Conference
CountryUnited Kingdom
CityWrexham
Period25/06/1328/06/13

ASJC Scopus subject areas

  • Food Science

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