The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions
Bert LagrainLaboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, BelgiumKristof BrijsLaboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, BelgiumWim S. VeraverbekeLaboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, BelgiumJan A. DelcourLaboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
2005en
ABI
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