Self-assembly of oat proteins into various colloidal states as function of the NaCl concentration and pH
Arno G.B. Wouters, Taco Nicolaï
Topics & Concepts
ColloidChemistryIonic strengthPea proteinProtein aggregationAqueous solutionChromatographyBiochemistryOrganic chemistryProteins in Food SystemsFood composition and propertiesProbiotics and Fermented Foods