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Dilational surface viscoelasticity of protein solutions. Impact of urea. / Mikhailovskaya, A.A.; Noskov, B.A.; Nikitin, E.A.; Lin, S.-Y.; Loglio, G.; Miller, R.

In: Food Hydrocolloids, Vol. 34, 2014, p. 98-103.

Research output: Contribution to journal › Article

Harvard

Mikhailovskaya, AA, Noskov, BA, Nikitin, EA, Lin, S-Y, Loglio, G & Miller, R 2014, 'Dilational surface viscoelasticity of protein solutions. Impact of urea', Food Hydrocolloids, vol. 34, pp. 98-103. https://doi.org/10.1016/j.foodhyd.2012.12.012

APA

Mikhailovskaya, A. A., Noskov, B. A., Nikitin, E. A., Lin, S-Y., Loglio, G., & Miller, R. (2014). Dilational surface viscoelasticity of protein solutions. Impact of urea. Food Hydrocolloids, 34, 98-103. https://doi.org/10.1016/j.foodhyd.2012.12.012

Vancouver

Mikhailovskaya AA, Noskov BA, Nikitin EA, Lin S-Y, Loglio G, Miller R. Dilational surface viscoelasticity of protein solutions. Impact of urea. Food Hydrocolloids. 2014;34:98-103. https://doi.org/10.1016/j.foodhyd.2012.12.012

Author

Mikhailovskaya, A.A. ; Noskov, B.A. ; Nikitin, E.A. ; Lin, S.-Y. ; Loglio, G. ; Miller, R. / Dilational surface viscoelasticity of protein solutions. Impact of urea. In: Food Hydrocolloids. 2014 ; Vol. 34. pp. 98-103.

BibTeX

@article{adfa07a060614287a28816e754cdd95d,
title = "Dilational surface viscoelasticity of protein solutions. Impact of urea",
author = "A.A. Mikhailovskaya and B.A. Noskov and E.A. Nikitin and S.-Y. Lin and G. Loglio and R. Miller",
year = "2014",
doi = "10.1016/j.foodhyd.2012.12.012",
language = "English",
volume = "34",
pages = "98--103",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Dilational surface viscoelasticity of protein solutions. Impact of urea

AU - Mikhailovskaya, A.A.

AU - Noskov, B.A.

AU - Nikitin, E.A.

AU - Lin, S.-Y.

AU - Loglio, G.

AU - Miller, R.

PY - 2014

Y1 - 2014

U2 - 10.1016/j.foodhyd.2012.12.012

DO - 10.1016/j.foodhyd.2012.12.012

M3 - Article

VL - 34

SP - 98

EP - 103

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -

ID: 6993076