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Updated: May 3, 2026

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Controlling the Size, Shape and Stability of Supramolecular Polymers in Water
Published on: August 2, 2012
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Corrigendum to "Heat-induced agglomeration of water-soluble cod proteins toward gelled structures" [Int. J. Biol.
Xiaohan Zheng1, Bowen Zou1, Wenqiang Cai1
1School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, China; State Key Laboratory of Marine Food Processing and Safety Control, China; Liaoning Key Laboratory of Food Nutrition and Health, China.
International Journal of Biological Macromolecules
|March 12, 2024
Abstract
No abstract available in PubMed .
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