How Micro-phase Separation Explains Gelation Properties of Globular Protein Gels.

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Title: How Micro-phase Separation Explains Gelation Properties of Globular Protein Gels.
Author: Leksrisompong, Phanin
Advisors: Edward Foegeding, Chair
Tyre Lanier, Member
Mary Drake, Member
Saad Khan, Member
Date: 2011-10-20
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/7293


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