Authors: FOEGEDING EA BOWLAND EL HARDIN CC

Citation: Ea. Foegeding et al., FACTORS THAT DETERMINE THE FRACTURE PROPERTIES AND MICROSTRUCTURE OF GLOBULAR PROTEIN GELS, Food hydrocolloids, 9(4), 1995, pp. 237-249

Authors: BOWLAND EL FOEGEDING EA

Citation: El. Bowland et Ea. Foegeding, EFFECTS OF ANIONS ON THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS, Food hydrocolloids, 9(1), 1995, pp. 47-56

Authors: BOWLAND EL FOEGEDING EA HAMANN DD

Citation: El. Bowland et al., RHEOLOGICAL ANALYSIS OF ANION-INDUCED MATRIX TRANSFORMATIONS IN THERMALLY-INDUCED WHEY-PROTEIN ISOLATE GELS, Food hydrocolloids, 9(1), 1995, pp. 57-64