title: Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin.
authors.affiliation: Laboratory of Food Chemistry, Wageningen University, 6700 EV Wageningen, The Netherlands.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Creusot
authors.forename: Peter A
authors.initials: PA
authors.lastname: Wierenga
authors.forename: Marc C
authors.initials: MC
authors.lastname: Laus
authors.forename: Marco Lf
authors.initials: ML
authors.lastname: Giuseppin
authors.forename: Harry
authors.initials: H
authors.lastname: Gruppen