📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Influence of pH on fluid gels produced from egg and whey protein isolate (2021)

First Author: Young P

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2020.106108

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.106108

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids