Effect of pH and Protein Concentration on Rheological and Structural Behavior of Temperature-induced Bovine Serum Albumin Gels

Chodankar, S.Aswal, V. K.Hassan, P. A.Wagh, A. G.2010-08-202010-08-202010Journal of Macromolecular Science-B-Physics. Vol. 49 (4): pp. 658-668http://hdl.handle.net/123456789/36413909 bytestext/htmlenprotein gelationrheologysmall-angle neutron scatteringEffect of pH and Protein Concentration on Rheological and Structural Behavior of Temperature-induced Bovine Serum Albumin GelsArticle