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Injectable Supramolecular Polymer-Nanoparticle Hydrogels for Cell and Drug Delivery Applications
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Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

Nathalie Creusot1, Peter A Wierenga, Marc C Laus

  • 1Laboratory of Food Chemistry, Wageningen University, 6700 EV Wageningen, The Netherlands.

Journal of the Science of Food and Agriculture
|October 15, 2010
PubMed
Abstract

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