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