Gholamian, H.; Loginov, M.; Famelart, M.-H.; Rousseau, F.; Garnier-Lambrouin, F.; Gésan-Guiziou, G.
Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins. Foods 2024, 13, 3480.
https://doi.org/10.3390/foods13213480
AMA Style
Gholamian H, Loginov M, Famelart M-H, Rousseau F, Garnier-Lambrouin F, Gésan-Guiziou G.
Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins. Foods. 2024; 13(21):3480.
https://doi.org/10.3390/foods13213480
Chicago/Turabian Style
Gholamian, Hossein, Maksym Loginov, Marie-Hélène Famelart, Florence Rousseau, Fabienne Garnier-Lambrouin, and Geneviève Gésan-Guiziou.
2024. "Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins" Foods 13, no. 21: 3480.
https://doi.org/10.3390/foods13213480
APA Style
Gholamian, H., Loginov, M., Famelart, M.-H., Rousseau, F., Garnier-Lambrouin, F., & Gésan-Guiziou, G.
(2024). Component Distribution, Shear-Flow Behavior, and Sol–Gel Transition in Mixed Dispersions of Casein Micelles and Serum Proteins. Foods, 13(21), 3480.
https://doi.org/10.3390/foods13213480