Elasticity due to semiflexible protein assemblies near the critical gel concentration and beyond.
van der Linden
Erik
E
Food Physics Group, Department Agro-Technology and Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.
Parker
Alan
A
D004548:Elasticity; D005780:Gelatin / Q000737:chemistry*; D005782:Gels; D007700:Kinetics; D008958:Models, Molecular; D011487:Protein Conformation; D011506:Proteins / Q000737:chemistry*
D005782:Gels; D011506:Proteins; D005780:Gelatin