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Authors:
Marangoni, AG
Barbut, S
McGauley, SE
Marcone, M
Narine, SS
Citation: Ag. Marangoni et al., On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate, FOOD HYDROC, 14(1), 2000, pp. 61-74
Authors:
Marangoni, AG
Wright, AJ
Narine, SS
Lencki, RW
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Citation: Ss. Narine et al., The use of inductively coupled plasma mass spectrometry to provide an absolute measurement of surface coverage, and comparison with the quartz crystal microbalance, APPL SURF S, 137(1-4), 1999, pp. 204-206
Citation: Ag. Marangoni et Ss. Narine, The influence of microstructure on the macroscopic rheological properties of soft materials, SCANNING, 21(2), 1999, pp. 120-121
Citation: Ss. Narine et Ag. Marangoni, The difference between cocoa butter and Salatrim (R) lies in the microstructure of the fat crystal network, J AM OIL CH, 76(1), 1999, pp. 7-13