Chang-Sheng Wang, Nick Virgilio
, Paula M. Wood-Adams and Marie-Claude Heuzey
Article (2018)
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| Department: | Department of Chemical Engineering |
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| Research Center: | CREPEC - Center for Applied Research on Polymers and Composites |
| PolyPublie URL: | https://publications.polymtl.ca/39401/ |
| Journal Title: | Food Hydrocolloids (vol. 79) |
| Publisher: | Elsevier |
| DOI: | 10.1016/j.foodhyd.2018.01.016 |
| Official URL: | https://doi.org/10.1016/j.foodhyd.2018.01.016 |
| Date Deposited: | 18 Apr 2023 15:03 |
| Last Modified: | 25 Apr 2025 15:26 |
| Cite in APA 7: | Wang, C.-S., Virgilio, N., Wood-Adams, P. M., & Heuzey, M.-C. (2018). A gelation mechanism for gelatin/polysaccharide aqueous mixtures. Food Hydrocolloids, 79, 462-472. https://doi.org/10.1016/j.foodhyd.2018.01.016 |
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