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