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Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

Innovative Food Science and Emerging Technologies
DOI: 10.1016/j.ifset.2017.06.012
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Boire, A., Bouchoux, A., Bouhallab, S., Chapeau, A. L., Croguennec, T., Ferraro, V., … Anton, M. (2018, April 1). Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. Innovative Food Science and Emerging Technologies. Elsevier Ltd. https://doi.org/10.1016/j.ifset.2017.06.012

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